1 can (16.3 oz.) refrigerated buttermilk biscuits
1/2 c. sugar
1 tbsp. ground cinnamon
1 pkg. (8 oz.) cream cheese, cut into 12 cubes
1/2 stick butter, melted

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 cream 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 remaining butter; sprinkle with remaining cinnamon sugar.

Bake at 350°F for 15 minutes or until golden brown.