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In a small bowl, combine the sugar, cinnamon, and almond extract. In another bowl, combine margarine and vanilla. Separate the refrigerator rolls into 10 individual biscuits. Press each biscuit into a 3-inch circle. Roll each cheese cube in the margarine and then the sugar mixture. Place one cube in the center of each pressed biscuit. Fold dough over cheese, cover completely and seal well. Shape each filled biscuit into a ball and then roll in the margarine, then the sugar. Place seam-side down in an ungreased muffin pan cup. Bake at 375 degrees for 12-18 minutes.
2001 Farmers' Almanac
Cream Cheese Muffins
1/2-cup sugar
1 tsp. cinnamon
1/8 tsp. almond extract
1⁄4 cup margarine (or butter), melted
1⁄2 tsp. vanilla
1 (71⁄2 oz.) can buttermilk or country refrigerator biscuits
1 (3 oz.) package of cream cheese, cut into 10 cubes
In a small bowl, combine the sugar, cinnamon, and almond extract. In another bowl, combine margarine and vanilla. Separate the refrigerator rolls into 10 individual biscuits. Press each biscuit into a 3-inch circle. Roll each cheese cube in the margarine and then the sugar mixture. Place one cube in the center of each pressed biscuit. Fold dough over cheese, cover completely and seal well. Shape each filled biscuit into a ball and then roll in the margarine, then the sugar. Place seam-side down in an ungreased muffin pan cup. Bake at 375 degrees for 12-18 minutes.
2001 Farmers' Almanac
