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Cin rolls
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| 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.
Let stand a few minutes until butter absorbs into bread and the biscuits cool, but best eaten warm.
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