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1
Preheat oven to 350 degrees.
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2
MAKE TOPPING: Brush a 6-cup non-stick fluted tube or bundt pan pan with 1/2 melted butter. Sprinkle half the nuts and half the cinnamon and 1/8 cup sugar.
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3
MAKE MONKEY BREAD: In a large bowl, combine cinnamon, sugar and cloves.
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4
Separate each can of dough into 10 biscuits and cut each biscuit into quarters. In palm of hand, form each quarter into a small ball and roll each ball in cinnamon-and-sugar mixture. Place each ball in pan making several rows.
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5
When you have used one can of biscuits, sprinkle remaining topping ingredients: chopped nuts, cinnamon, sugar and melted butter over pan.
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6
Continue with second can of biscuits.
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7
In a 1-quart saucepan, combine brown sugar, butter, pumpkin and cream cheese over medium / low heat until butter is melted. Whisk mixture until smooth. Don't worry if pieces of cream cheese aren't blended. Allow mixture to cool slightly.
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8
Pour mixture over biscuit in pan. Bake 30-35 minutes until the top is golden. Cool in pan 10-15 minutes.
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9
Place heatproof dish upside down over bundt pan and turn pan over. Pan should easily lift off. Allow to cool completely and store covered room temperature.
