3 cans (7.5 oz. each) Refrigerator buttermilk Biscuits
1/2 cup (1 stick) Butter or margarine, melted
4 oz. (1/2 of 8 oz. package) Philadelphia Cream Cheese, Softened
1/2 cup powdered sugar
1-2 Tbsp. Milk
Directions
Pre-heat oven 350 degrees F. Mix granulated sugar and cinnamon in a medium bowl; Set aside. Cut each biscuit into quarters and roll in sugar-cinnamon mixture. Place half of the biscuit pieces into a greased 12 cup fluted tube pan (a bundt cake pan); Drizzle with half of the butter. Top with remaining biscuit pieces, Then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar. Bake 40-45 minutes or until golden brown. Cool in pan for 5 minutes; Invert onto a serving plate.
For glaze, beat cream cheese and powdered sugar in a small bowl with electric mixer on medium speed until blended well. Add 1 Tbsp. milk and beat until well blended. Beat in enough of remaining milk until glaze is desired consistency. Drizzle over warm bread. Serve warm. Just pull-apart the pieces of glazed biscuits. Kids and adults too love this fun and wonderful tasty desert.
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