- 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup butter or margarine, melted
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup powdered sugar
- 1 to 2 Tbsp. milk
- calories 340
- cholesterol 35 mg
- fiber 1 g
- iron 6 %
- calcium 4 %
- fat 19 g
- sodium 590 g
- sugars 22 g
- satfat 9 g
- carbohydrate 40 g
- protein 4 g
How to Make It
HEAT oven to 350°F.
CUT each biscuit into quarters.
MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.
PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
KRAFT kitchens tips:
Enjoy a serving of this sweet bread on a special occasion.
For an extra cinnamon hit, lightly sprinkle glazed loaf with additional cinnamon.
Prepare using a 9x5-inch loaf pan.