These puffs make a great addition to my family's breakfast buffet. Since they start with refrigerated biscuits, they're a breeze to make! -Diane Xavier, Hilmar, California
Recommended: 45 Totally Fall Recipes With Canned Pumpkin
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1 tube (10 ounces) refrigerated biscuits
- 3 ounces cream cheese, cut into 10 cubes
- In a small bowl, combine the sugar and cinnamon. In another bowl, combine the butter and vanilla. Separate dough into 10 biscuits; press each into a 3-in. circle. Dip cream cheese cubes in butter and then in cinnamon-sugar. Place one in the center of each biscuit. Fold dough over cube; seal and shape into balls.
- Dip balls in butter, then in cinnamon-sugar. Place seam side down in greased muffin cups. Bake at 375° for 14-18 minutes or until golden brown. Serve warm. Yield: 10 muffins.
Originally published as Cream Cheese Muffin Puffs in Country Woman May/June 1995, p35
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Reviewed Jan. 10, 2017