In a small bowl, combine the sugar, cinnamon, and almond extract. In another bowl, combine the melted butter and vanilla.
Separate the refrigerator rolls into 10 individual biscuits.
Press each biscuit into a 3-inch circle.
Roll each cream cheese cube in the butter and then the sugar mixture.
Place one cube in the center of each pressed biscuit.
Fold dough over cheese, covering completely, and seal well.
Shape each filled biscuit into a ball and then roll in the butter, then the sugar.
Place seam-side down in an ungreased muffin tin cup.
Bake at 375º F for 12-18 minutes.
Serve warm.
