This is just a basic recipe made in a new way. And I love it!
INGREDIENTS
3/4 cup granulated sugar
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1 Tbsp. ground cinnamon
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3 cans (7.5 oz. each) refrigerated buttermilk biscuits
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1/2 cup (1 stick) butter or margarine, melted
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4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
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1/2 cup powdered sugar
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1 to 2 Tbsp. milk
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DIRECTIONS
PREHEAT oven to 350°F. Mix granulated sugar and
cinnamon in medium bowl; set aside. Cut each biscuit into quarters; roll in
cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted
tube pan; drizzle with half of the butter. Top with remaining biscuit pieces,
then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.
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BAKE 40 to 45 min. or until golden brown. Cool in pan 5 min.; invert
onto serving plate.
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BEAT cream cheese and powdered sugar in small bowl with electric
mixer on medium speed until well blended. Add 1 Tbsp. of the milk; beat until
well blended. Beat in enough of the remaining milk until glaze is of desired
consistency. Drizzle over warm bread. Serve warm.
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VERDICT
There's nothing unique here about the recipe. But somehow putting the breads in muffin tins makes it a lot more fun. And less mess? Crispier on the outside? Portion control? Whatever it is, I love these things!
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