THIS is the recipe that I make for my family's Christmas morning breakfast every year. It is so delicious that I don't have one complaint from even the most picky eater in the group, and I have never changed one ingredient from the original recipe.
Linking to My Salvaged Treasures Christmas in July Link Party,
Recipe courtesy Paula Deen
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
- 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. 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.
One of our Christmas Eve traditions is to assemble this in its entirety. We then cover it in foil and it is ready to bake on Christmas morning.
Based on the recommendations of several reviewers on Paula Deen's site, I bake this for 30 minutes covered in foil and then another 15 minutes uncovered.
Also, because I only make this for Christmas morning breakfast and we are generally not ready to eat when it is finished baking (still opening presents and such), I have found that you can turn off the oven and leave this in the oven until you are ready to plate it. That keeps it warm and also prevents the caramel sauce from cooling and sticking to the pan (which would make it nearly impossible to plate).
I hope your family enjoys this recipe as much as ours does. It is truly easy enough for a child to make. Observe: