Cream Cheese Stuffed Cinnamon Biscuits

 Hi guys! Tonya here, home from a 22 hour loooooooong road trip home from Florida. It’s late, there are tons of items for me to check off on my “Welcome Home, Here Is Your To Do List” list, and I have a ton of pictures to go through to see what I want to share sometime.  But, alas, tonight is not the night.  I will work on it in the days to come and see if we can get it done! Hope you all had a lovely Easter with your family as you celebrated the Resurrection of our Lord and Savior!  He is risen!!!  Happy Monday, T

Here is a post from drafts I was going to share soon anyhow:

  I didn’t google it to find out, but I am pretty sure I just invented this recipe.  Not “invented” like it’s never been done, but invented like “I want Monkey Bread, but I don’t have time or ingredients to do so”…….then it hit me, TA DA! 

I can totally make something up that is just as good!  Honey, let me tell you, I may NEVER go back to Monkey Bread again.  Here is the deal, the goo to bread ratio on this baby is WAAAY better than the thick Monkey Bread.

YUMMO.

{click title to print}

Ingredients

• 1 can (16 Oz) 8 Count Biscuits, Buttermilk Or Whole Wheat
• ⅓ cups Each Brown And White Sugar
• 1 T Cinnamon
• 8 ounces, weight Cream Cheese, Cut Into 16 Cubes
• ½ cups Butter, Melted

Preparation Instructions

Mix together brown and white sugar and cinnamon, set aside.
Split 8 biscuits in half to make 16 circles. You should be able to just peel it apart with your fingers.
Cube cream cheese and place 1 square in the center of every biscuit round, wrap dough around and seal.
Roll into cinnamon sugar mixture, pressing sugar on to dough firmly.
Place seam side down in a pie plate until all 16 fit nicely. Pour the rest of the sugar over the top, then drizzle melted butter over all.
Bake at 375* for 20-30 minutes, or until bread is done.
Let sit until butter absorbs into bread a bit, but still serve warm.

OH MY YUMMY GOODNESS!!!!!

Go, make this, you can thank me later….

~T