- 3/4 cup PLANTERS Chopped Pecans
- 1/2 cup butter, divided
- 1/3 cup maple-flavored or pancake syrup
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 (12 ounce) cans refrigerated flaky buttermilk biscuits
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, cut into cubes
- Preheat oven to 400 degrees F. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp. of the butter in small microwaveable bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.
- Melt remaining 6 Tbsp. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
- Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.