1/2 c. sugar
1 tsp. cinnamon
1/8 tsp. almond extract
1/4 c. butter, melted
1/2 tsp. vanilla
10 oz. can Hungry Jack refrigerated flaky biscuits
3 oz. cream cheese, cut into 10 cubes

Heat oven to 375 degrees. In small bowl, combine sugar, cinnamon and almond extract. In another small bowl, combine butter and vanilla. Separate dough into 10 biscuits. Press or roll each to 3-inch circle. Dip cheese cube in butter mixture, then in sugar mixture; place on center of each circle. Fold dough over cheese covering completely; seal well, shaping into balls.

Dip filled biscuits in butter mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake 12 to 18 minutes or until golden brown. Remove immediately. Store leftovers in refrigerator.