The Better Baker: Apple Cinnamon Cream Cheese Stuffed Biscuits

Another yummy recipe from my sweet blogging bud, Tonya at

4 little Fergusons...she created this one and didn't even go by a recipe. Kudos to her!

How can you go wrong combining my favorite ingredient...cream cheese...with another favorite...canned biscuits? SUPER DUPER YUUUMMMM!!!

With BUTTER and SUGAR to boot!!!!

I adapted her recipe a tad by adding grated apple and cinnamon chips, but know it's mighty tasty even without those additions.

It's as if Monkey Bread got all dressed up to go to the prom!

Perfect for this time of year!

Trusting my photos will show you how simple it is to make this delicious treat.

APPLE CINNAMON CREAM CHEESE STUFFED BISCUITS

1 can (16 ozs) 8 count Grands biscuits, buttermilk or whole wheat

1/3 c. each brown and white sugar

1 TB. cinnamon

1 (8 ozs) cream cheese, cut into 16 cubes

2 apples, grated
about 1/2 c. cinnamon chips, optional

1/2 c. butter, melted (1 stick)

In small bowl, combine brown and white sugars with 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, adding some grated apple, a few cinnamon chips, then wrap dough around and seal.

Roll into cinnamon sugar mixture, pressing sugar on to dough firmly.

Place seam side down in a large pie plate until all 16 fit nicely. (or, if your pie plate is full, you can bake the remaining biscuits in muffin tins or in another pan.) 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.