3/4 cups chopped pecans
1/2 cup (1 stick) Butter
1/2 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12oz. each) refrigerated flaky buttermilk biscuits
1 pkg (8ox) cream cheese, cut into 20 cubes (it says 20 cubes, but you'll only need 16, b/c there are only 16 biscuits in a can)
Pre-heat oven to 400 degrees. Spray 12 cup fluted tube pan or 10 inch tube pan w/cooking spray. sprinkle pecans evenly on bottom of prepared pan;set aside. melt 2 Tbsp. of the butter in small microwavable 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 minutes or until golden brown. cool 1 minute in pan, invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.