1 (3 oz.) pkg. cream cheese, chilled
2 pkg. refrigerated biscuits (16 biscuits)
1/4 c. sugar
1/2 tsp. cinnamon
5 tbsp. butter
1/3 c. chopped pecans
1/4 c. corn syrup
2 tbsp. packed brown sugar
2 tbsp. butter

Cut cream cheese into 16 pieces and roll into balls. Combine sugar and cinnamon. Open biscuits and separate. Pat each biscuit flat to a 2 1/2 to 3 inch round. Place a cream cheese ball and 1/4 teaspoon cinnamon-sugar mixture on each biscuit round. Bring up edges and pinch to seal.

Pour 3 tablespoons melted butter in bottom of 5 1/2 cup ring mold; turn mold to coat sides. Sprinkle half the nuts and half the remaining cinnamon-sugar mixture into mold. Roll filled biscuits in remaining butter. Place half of the biscuits in mold (seam side up). Repeat layers using remaining pecans, cinnamon-sugar mixture and biscuit balls.

Bake at 375 degrees until brown, about 25 minutes. Cool 5 minutes and invert pan on serving plate.

In sauce pan combine syrup, brown sugar and 2 tablespoons butter. Heat until sugar is melted, stirring constantly. Drizzle over warm coffee cake. Makes 10 servings.