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Two verions of a sure-fire crowd pleaser! I never, *ever* have leftovers to bring home. 
Version 1: Pull-Apart Maple Pecan Sticky Buns
1 ½ c chopped pecans
4 T butter, melted
2/3 c maple syrup (the real stuff)
½ c sugar
1 t ground cinnamon
6 T butter, melted
2 12-oz cans flaky buttermilk biscuits
1 8-oz pkg cream cheese, cut into 20 cubes.
* Preheat oven to 400 degrees.
* Spray the inside of a 12-c fluted tube pan or a 10-oz tube pan with cooking spray.
* Sprinkle pecans on bottom of pan, set aside.
* Mix 4 T melted butter with 2/3 c. maple syrup, drizzle over pecans.
* Mix cinnamon and sugar in a small bowl.
* Separate dough, pressing each biscuit into ¼ -inch thickness.
* Roll cream cheese cubes in cinnamon sugar.
* Press 1 cube into each biscuit, press edges to seal.
* Dip the top of each biscuit ball into the melted butter, then into the cinnamon sugar.
* Arrange the biscuits sugar-side up in the pan until the pecans and syrup are covered. Repeat to form a second layer.
* Drizzle with remaining cinnamon sugar, then with remaining butter.
* Bake 30 minutes or until done. Cool 1 minute before inverting onto platter.
Serves 20, 1 bun each.
Version 2: Paula Deen’s Nutty Orange Coffee Cake
¾ c sugar
½ c chopped pecans
2 t orange zest
2 12-oz cans buttermilk biscuits
1 8-oz pkg cream cheese, cut into 20 cubes.
4 T melted butter
1 c sifted confectioners’ sugar
2 T fresh orange juice
* Preheat the oven to 350.
* In a small bowl, combine the granulated sugar, pecans and zest. Set aside.
* Separate the dough.
* Place 1 cube of cream cheese inside each biscuit, then press edges to seal.
* Dip the biscuits in melted butter, then dredge in the granulated sugar mixture.
* Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-c bundt pan, spacing them evenly. Do not stack.
* Place any remaining biscuits around the tube, filling in any gaps.
* Drizzle with remaining sugar mixture, then with remaining butter.
* Bake for 35-40 minutes or until golden brown.
* Immediately invert cake onto a serving platter.
* Combine the confectioners’ sugar and orange juice, stirring well.
* Drizzle the glaze over the warm cake. Serve warm.
Version 1: Pull-Apart Maple Pecan Sticky Buns
1 ½ c chopped pecans
4 T butter, melted
2/3 c maple syrup (the real stuff)
½ c sugar
1 t ground cinnamon
6 T butter, melted
2 12-oz cans flaky buttermilk biscuits
1 8-oz pkg cream cheese, cut into 20 cubes.
* Preheat oven to 400 degrees.
* Spray the inside of a 12-c fluted tube pan or a 10-oz tube pan with cooking spray.
* Sprinkle pecans on bottom of pan, set aside.
* Mix 4 T melted butter with 2/3 c. maple syrup, drizzle over pecans.
* Mix cinnamon and sugar in a small bowl.
* Separate dough, pressing each biscuit into ¼ -inch thickness.
* Roll cream cheese cubes in cinnamon sugar.
* Press 1 cube into each biscuit, press edges to seal.
* Dip the top of each biscuit ball into the melted butter, then into the cinnamon sugar.
* Arrange the biscuits sugar-side up in the pan until the pecans and syrup are covered. Repeat to form a second layer.
* Drizzle with remaining cinnamon sugar, then with remaining butter.
* Bake 30 minutes or until done. Cool 1 minute before inverting onto platter.
Serves 20, 1 bun each.
Version 2: Paula Deen’s Nutty Orange Coffee Cake
¾ c sugar
½ c chopped pecans
2 t orange zest
2 12-oz cans buttermilk biscuits
1 8-oz pkg cream cheese, cut into 20 cubes.
4 T melted butter
1 c sifted confectioners’ sugar
2 T fresh orange juice
* Preheat the oven to 350.
* In a small bowl, combine the granulated sugar, pecans and zest. Set aside.
* Separate the dough.
* Place 1 cube of cream cheese inside each biscuit, then press edges to seal.
* Dip the biscuits in melted butter, then dredge in the granulated sugar mixture.
* Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-c bundt pan, spacing them evenly. Do not stack.
* Place any remaining biscuits around the tube, filling in any gaps.
* Drizzle with remaining sugar mixture, then with remaining butter.
* Bake for 35-40 minutes or until golden brown.
* Immediately invert cake onto a serving platter.
* Combine the confectioners’ sugar and orange juice, stirring well.
* Drizzle the glaze over the warm cake. Serve warm.
