3/4 cup granulated sugar
1 Tbsp. ground cinnamon
3 cans (7.5 oz. each) refrigerated buttermilk biscuits
1/2 cup (1 stick) 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
PREHEAT oven to 350°F. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.
BAKE 40 to 45 min. or until golden brown. Cool in pan 5 min.; invert onto serving plate.
BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add 1 Tbsp. of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.
1 Tbsp. ground cinnamon
3 cans (7.5 oz. each) refrigerated buttermilk biscuits
1/2 cup (1 stick) 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
PREHEAT oven to 350°F. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.
BAKE 40 to 45 min. or until golden brown. Cool in pan 5 min.; invert onto serving plate.
BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add 1 Tbsp. of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.
