¾ cup chopped pecans ½ cup butter, melted, divided 1/3 cup maple syrup 2 tubes (6 ounces each) refrigerated flaky buttermilk biscuits ½ cup sugar 1 teaspoon ground cinnamon 1 package (8 ounces) cream cheese
Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside.
Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon.
Cut cream cheese into 20 cubes; roll in cinnamon-sugar mixture. Place one cube in the center of each piece of dough. Fold dough over cheese cube; pinch edges to seal tightly. Dip one side of each biscuit in butter, then sugar mixture.
Arrange biscuits in prepared pan, sugar side up. Pour remaining butter over top; sprinkle with remaining sugar mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.