These are really rich – lots of sugar and butter!  Messy to eat too.  You can top them with chopped nuts if you insist on gilding the lily.

• 3/4 c butter, melted (1 and 1/2 sticks)
• 1 can (16.3 oz.) refrigerated buttermilk biscuits
• 1/4 c sugar
• 1 Tab. ground cinnamon
• 1 pkg. (8 oz.)  cream cheese, cut into 12 cubes
• 1 c packed brown sugar
• paper muffin cups

Directions:

1. Heat oven to 350°.
2. Place paper muffin cups in muffin tin.
3. Separate dough into 12 biscuits.
4. Press or roll each to 1/4-inch thickness.
5. Mix sugar and cinnamon in shallow dish.
6. Dip cream cheese cubes in melted butter.
7. Roll in cinnamon sugar.
8. Place 1 cheese cube in center of each dough circle.
9. Gather up sides of dough to enclose filling.
10. Press edges of dough together to seal.
11. Place, seam sides down , in muffin pan.
12. Mix brown sugar  and any remaining butter.
13. Spoon over biscuits.
14. Sprinkle biscuits with any remaining cinnamon sugar.
15. Pour over biscuit.
16. Bake 15 min. or until golden brown.
17. Serve warm.

Serves:   Makes 12

Source:  Kraft and  Pillsbury – a mash-up