Gorrilla Bread

1/2 c. sugar
1 T. Cinnamon
20 Buttermilk Biscuits
8oz. cream cheese
1 stick of butter
1 c. brown sugar
1 c. pecans

Combine sugar and cinnamon in separate bowl. Separate biscuits and flatten each on with your hand. Divide cream cheese into 20 equal pieces and place a piece on each biscuit. Fold the biscuit in half and pinch to seal. Grease a bunt pan and place the chopped pecans in the bottom. Next roll each biscuit in the cinnamon sugar and place a row in the bunt pan. Then sprinkle more of the cinnamon sugar. Repeat in with each layer. In a saucepan, melt the butter and brown sugar till it comes to a boil. Remove from heat and pour over the layers in the bunt pan. Bake at 350 degrees for 30 minutes. Flip bunt pan over onto a plate while still hot.