Pre-heat oven to 400 F and lightly spray an 8X8X2-inch baking dish with no-stick cooking spray.

In a medium bowl, combine: melted butter, syrup, brown sugar, pecans and cinnamon. Set aside.

Place flour in a large bowl. Using a pastry cutter, cut in shortening until the mixture resembles coarse crumbs.

Add buttermilk, stir just until dough leaves the sides of the bowl.

Lightly flour your hands to keep the dough from sticking.

Press dough into the bottom of the baking dish.

Using a fork, poke a bunch of holes into the top of the dough.

Pour syrup/butter/pecan/sugar mixture over the dough and spread with a greased spatula, if necessary.

Bake 15 to 18 minutes, or until the dough rises and the edges are golden brown. (The topping will still be jiggly)

Let cool for a few minutes

Heat cream cheese frosting in a microwave safe dish for 10 to 15 seconds, or until melted. Stir and drizzle over the top of the biscuit bake.

Cool 10 to 15 minutes, serve warm.