1/2 cup butter (1 stick)
1 cup packed brown sugar
1 tablespoon cocoa
1 (8-ounce) package of cream cheese
2 (12-ounce) cans refrigerated biscuits (20 biscuits total)
OR 3 (7.5 ounce) cans refrigerated biscuits (30 biscuits total)
1 1/2 cups coarsely chopped pecans or walnuts
Preheat the oven to 350 degrees F.
Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar, cocoa and cinnamon in a pie plate or wide bowl. In a saucepan, melt the butter, cocoa and brown sugar over low heat, stirring well. Pour approximately 1/3 of the mixture into the bottom of the bundt pan and sprinkle with 1/2 of pecans/walnuts. Set aside the remainer.
Cut the cream cheese into 20 equal cubes (30 for smaller biscuits) and add to the cinnamon-sugar mixture. Roll around the pieces to coat evenly. Place 1/2 of the biscuits in the bundt pan and top with half of the remaining pecans/walnuts and half of the remaining brown sugar-butter mixture.
Repeat the above step with the remaining biscuits and mixtures. Sprinkle 2 tablespoons of the remaining cinnamon-sugar mixture over the biscuits in the bundt pan.
Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.