1/2 c. sugar
1 tsp. cinnamon
1 tsp. almond extract
1/4 c. melted butter
1/2 tsp. vanilla
1 (10 oz.) can Hungry Jack biscuits (NOT the flaky kind)
3 oz. cream cheese

Heat oven to 375 degrees. Mix butter and vanilla.

In a second bowl, mix the sugar, cinnamon and almond extract. Press the biscuit into a 3-inch circle. Cube the cheese. Dip the cheese cube into the butter, then roll it in the sugar mixture. Place in the center of the biscuit and make a ball. Seal the edges.

Dip the sealed biscuit in the butter, then into the sugar mixture. Place in a muffin pan, sealed side down. Bake for 12-18 minutes. Do not grease muffin tin.