Cream Cheese Clouds
These melt-in-your-mouth biscuits are perfect for serving a group of guests on a special occasion. Very, very, very good and super simple to make. Once you serve them for a special breakfast, you'll be sure make them again and again! Make the savory version by substituting 1/2 cup Kraft 100% Grated Parmesan Cheese and 1 tsp. Italian seasoning for the cinnamon sugar.
| 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 |
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| 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. Serve warm. |
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