Prep Time:15 min
Total Time:45 min
Makes:20 servings, one bun each

3/4 cup PLANTERS Chopped Pecans
1/2 cup  (1 stick) butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup  sugar
1 tsp. Ground cinnamon
2 cans  (12 oz. Each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes

PREHEAT oven to 400°F. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp. Of the butter in small microwaveable 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 min. Or until golden brown. Cool 1 min. In pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.

 

(in my mail)
                  Prep Time: 20 Minutes –
                  Servings: 10 -
                  Ingredients
                  · 2 cups all purpose flour
                  · 1/4 tsp salt
                  · 2 tsp baking powder
                  · 1/4 tsp baking soda
                  · 1 tsp ground cinnamon
                  · 1/4 tsp ground nutmeg
                  · 2/3 cup toasted wheat germ
                  · 1/3 cup margarine
                  · 1-1/4 cups finely chopped apple
                  · 1/2 cup skim milk
                  · 1/4 cup honey
                  Topping
                  · 1 tbsp toasted wheat germ
                  · 1/4 tsp ground cinnamon
                  · 1 tbsp sugar
                  Directions
                  1. Preheat oven 400F. Lightly spray a large cookie heet with
                  non-stick cooking spray. Handle the dough gently; overmixing
                  the scones can make them tough.
                  2. Combine flour, wheat germ, baking powder, spices, baking
                  soda & optional salt. Cut in the margarine until mixture
                  resembles coarse crumbs. Add combined apple, milk, and honey,
                  mixing until dry ingredients are moistened.
                  3. Turn dough out onto lightly floured surface; knead gently
                  5-6 times. Pat dough into a 9-inch circle. Mix together
                  topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and
                  1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges.
                  Place 1/2-inch apart on prepared cookie sheet. Bake 16-18
                  minutes, or until golden brown.
                  Calories: 223
                  Protein: 5 g
                  Sodium: 270 mg
                  Fat: 7 g
                  Carbohydrates: 36 g
                  Exchanges: 1-1/2 Bread/Starch; 1 Fat