Ingredients
1 1/4
cups sugar
3
tablespoons finely chopped macadamia nuts
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1/3
cup butter, melted
3
oz cream cheese, softened (from 8-oz package)
1
to 2 tablespoons pineapple juice
1/2
teaspoon coconut extract
Preparation
Heat oven to 350°F. Spray 10-inch fluted tube pan with cooking spray. In 9-inch pie plate, mix 1 cup of the sugar and the macadamia nuts; set aside.
Separate dough into 8 biscuits. Cut each biscuit in half. Dip both sides of biscuit halves into melted butter; roll in sugar mixture to coat all sides. Place cut sides up in bottom of fluted tube pan. Sprinkle any remaining sugar mixture over biscuit halves.
Bake 25 to 35 minutes or until light golden brown. Cool 5 minutes; turn ring upside down onto serving plate; cool an additional 5 minutes.
Meanwhile, in small bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 45 seconds or until smooth. Beat in 1 tablespoon of the pineapple juice and the coconut extract; add additional pineapple juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over hot pull-apart ring. Serve warm.
