1 can (16.3 oz.) refrigerated buttermilk biscuits
1/2 cup sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 12 cubes
1/4 cup (1/2 stick) butter, melted
PREHEAT oven to 350°F. 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 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 15 minutes or until golden brown. Serve warm.
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