This morning my mom hosted my dad’s side of the family as well as my grandma (her mom) for breakfast. The kitchen table was laden with waffles, strawberries, pancakes, eggs, sausage, Blender Breakfast and this dessert bread, which my aunt (my mom’s sister) introduced to the family years ago.
- 1/2 c. granulated sugar
- 3 tsp. cinnamon
- 1/2 c. (1 stick) butter
- 1 c. packed brown sugar
- 1 8-oz package cream cheese
- 2 12-oz cans refrigerated biscuits (10 count)
- 1 1/2 c. coarsely chopped pecans
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon.
- In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
- Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
- Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Pour a little bit of the butter mixture in the bottom of the pan as well. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
- Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert. Serve warm.
There wasn’t one person in my family who didn’t immediately fall in love with this bread upon first bite. Even my dad, who normally doesn’t ask me to make high-fat, high-calorie, high-sugar treats, asked me if I would make this for him the next time he visited me in Portland!