CREAM CHEESE CLOUDS
- Cooking Time: 15
- 1 can (16.3 oz.) refrigerated buttermilk biscuits
- 1/2 cup sugar
- 1 Tbsp. ground cinnamon
- 1 pkg. (8 oz.) Cream Cheese, cut into 12 cubes
- 1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 F.
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 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 15 minutes or until golden brown.