1 (10 oz.) can flaky refrigerated biscuits
1/4 c. butter, melted
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. preserves (apricot, strawberry)

Separate the biscuits and let them warm to room temperature. Melt butter in small dish.

In second dish, combine the sugar and cinnamon. Dip the biscuits in the butter, coating top, bottom and sides. Roll completely in sugar mixture and place on an ungreased baking sheet with sides. Make an indentation with your thumb and fill each thumb print with preserves. Bake for 15-20 minutes at 375 degrees or until golden brown.