| 1 can | (16.3 oz) reduced-fat buttermilk biscuits, refrigerated |
| 1/2 c | Sugar |
| 1 tbsp | Cinnamon, ground |
| 1 pkg | (8 oz) reduced-fat Cream Cheese, cut into 12 cubes |
| 1/4 c | (1/2 stick) butter, melted |
1. Separate dough into 12 biscuits; press or roll each to 1/4 inch thickness.
2. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar.
3. Place 1 cream cheese cube in center of each dough circle; gather up sides od 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.
4. Bake at 350 degrees for 15 minutes or until golden brown.
Makes 1 dozen.
Make a savory snack by substituting 1 tsp Italian seasoning and 1/4 c Kraft 100% Parmesan Grated Cheese for the cinnamon sugar.