1 (16.3 oz) can refrigerated buttermilk biscuits
½ cup sugar
1 tbls ground cinnamon
1 (8 oz) pkg cream cheese, cut into 12 cubes
¼ cup butter, melted
Preheat oven to 350 degrees. Separate dough into 12 biscuits; press or roll each to ¼-inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter; then roll in cinnamon and 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 and sugar. Bake for 15 minutes or until golden brown.
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