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CREAM CHEESE CLOUDS




Source of Recipe


Aunt Saunny

1 can (16.3 oz.) refrigerated buttermilk biscuits
1/2 cup sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 12 cubes
1/4 cup (1/2 stick) butter, melted

SEPARATE dough into 12 biscuits; press or roll each to 1/4-inch thickness. MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon-sugar. PLACE 1 cream cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon-sugar. Bake at 350°F for 15 minutes or until golden brown.