Monkey Bread

Oh. My. Word!  If you like regular Monkey Bread...you will LOVE this jazzed up version.  When I worked at the bank, I had this one co-worker who always begged me to make Monkey Bread.  She even named Monday's "Monkey Bread Monday" in an attempt to make it a weekly ritual.

1/2 cup sugar
3 tsp. cinnamon
1 stick of butter
1 cup packed brown sugar
1 (8oz.) package cream cheese
2 (10 count) cans of refrigerated biscuits
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees.
Spray bundt pan with non-stick spray.  Mix the 1/2 cup sugar and cinnamon together and set aside.  In a sauce pan, melt together the butter and brown sugar over medium heat, stirring well.  Once butter and sugar are melted together, remove from heat and set aside.  Cut cream cheese into 20 equal cubes.  Open your cans of biscuits and lay out on counter top.  Give each of them a good whack with the palm of your hand so they flatten out.  Sprinkle each biscuit with 1/2 tsp. of the cinnamon-sugar mixture.  Place a cube of cream cheese in the center of each biscuit.  Wrap the biscuit around the cream cheese and seal the dough by pinching it together.  Sprinkle 1/2 cup nuts in the bottom of bundt pan.  Place 10 biscuits on top of the nuts in the pan.  Sprinkle half of the remaining cinnamon and sugar over the biscuits.  Pour half of the melted butter and brown sugar over the biscuits.  Sprinkle with another 1/2 cup of nuts and repeat layers.  Bake 30 minutes until dough is golden brown and baked through the layers.  Remove from oven, cool 10 minutes and invert onto plate.