This shortcut recipe is a must-try and are a perfect treat to enjoy with your morning cup of coffee or tea.
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, covering 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 tin cup. Bake at 375º F for 12-18 minutes. Serve warm.
From the 2001 Farmers’ Almanac