Apple Cream Cheese Coffee Cake

2. Melt the butter in a small saucepan over medium heat; stir the brown sugar into the melted butter. Bring to a boil; cook at a boil for 1 minute, remove from heat and allow to cool.

4. Cut the block of cream cheese into 16 square pieces. Separate the biscuits. Place a square of cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in the melted butter/brown sugar mixture, then dredge in the cinnamon sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Alternate pieces of apple with coated dough pieces in the pan. Place any remaining biscuits around the tube, filling any gaps. Drizzle the remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.