1 (16.3 oz.) can refrigerated buttermilk biscuits
1/2 c. sugar
1 tbsp. ground cinnamon
1 (8 oz.) pkg. cream cheese, cut into 12 cubes
1/4 c. (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 any remaining butter. Sprinkle with any remaining cinnamon-sugar.

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

Makes 1 dozen.

Variation: Make a savory snack by preparing as directed, substitute 1 teaspoon Italian seasoning and 1/2 cup Kraft 100% grated Parmesan cheese for the cinnamon-sugar.