Pillsbury sells buttermilk biscuits in 4 packs. I use all 4 packs and a quick press between the hands flattens them enough to stuff them. Some of the cream cheese mixture will be left over it is wonderful on a bagel.
⅓ cup sugar
4 tsps. Cinnamon
1 (8 oz.) pkg. cream cheese
4 (7.75 oz.) cans refrigerated buttermilk biscuits
1 stick butter
1 cup brown sugar
⅔ cup chopped pecans or walnuts (optional)
Preheat oven to 350°. Mix sugar, cinnamon and cream cheese together in a small bowl. Flatten out one piece of biscuit dough and place a small spoonful (approx. ½ tsp.) of cream cheese mixture in the center. Fold the dough over the cheese mixture and press edge to seal and make a pouch. Repeat with the remaining dough.
Melt butter and brown sugar together on the stove or in the microwave, stirring until well combined in a smooth mixture. Sprinkle nuts (if desired) in bottom of Monkey Bread pan. Arrange biscuit pouches in pan; they will overlap. Pour brown sugar mixture over pouches. Bake for 30 minutes. Cool 5 minutes in pan, and invert onto a serving plate.