Prep
0-15 min
Cook
45 MIN
Calories
260
Ingredients
3 cans
(7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup
granulated sugar
1 tbsp
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
2 tbsp
milk
Instructions
Step 1
Heat oven to 350°F.
Step 2
Cut each biscuit into quarters.
Step 3
Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
Step 4
Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; 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 plate. Remove pan. Cool 10 min.
Step 5
Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.