Comida Kraft
Recipe Box

Cream Cheese Clouds

Prep Time
10
min.
Total Time
35
min.
Servings

12 servings

Looking for a new cream cheese recipe? Try these Cream Cheese Clouds, with cinnamon, sugar, butter & cream cheese. This cream cheese recipe is delicious!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
  • Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in muffin pan sprayed with cooking spray. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
  • Bake 15 min. or until golden brown. Serve warm.

Size Wise

These melt-in-your-mouth biscuits are perfect for serving a group of guests on a special occasion.

Variation

Make a savory snack by preparing as directed, substituting 1/2 cup KRAFT Grated Parmesan Cheese and 1 tsp. Italian seasoning for the cinnamon sugar.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 260
Total fat 16g
Saturated fat 8g
Cholesterol 35mg
Sodium 470mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 12g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from OK, this is the greatest, and easy to do even with kids and so yummy! OK, this is the greatest, and easy to do even with kids and so yummy! However my variations make it even better. I reduce the amount of cream cheese in each one to about half. This still leaves plenty of filling and makes it not so rich. I lightly freeze the cream cheese, cut it in pieces, then dump all into melted butter. Strain, dip and roll in sugar mixture. I use regular size refidgerated rolls, some some in flavors with honey or cinnamon. Anyway, I have made these often and everyone loves them, especially right out of the oven. Enjoy!
Date published: 2006-01-31
Rated 5 out of 5 by from This is an excellent breakfast/brunch recipe. This is an excellent breakfast/brunch recipe. Instead of rolling the cream cheese cubes in melted butter and cinnamon/sugar, I flattened out the buscuits and spread a little bit of butter in the middle. Then I put a little cream cheese and sprinkled the cinnamon sugar mix on top. Then I did the rest of the recipe just like it said. Since I have lots of little hands always helping this proved to be a little less messy. I will most likely be making this for breakfast at least once a week from now on.
Date published: 2007-02-04
Rated 4 out of 5 by from I cut one pkg of cream cheese into 20 pieces and rolled each piece into the sugar/cinnamon mix. I cut one pkg of cream cheese into 20 pieces and rolled each piece into the sugar/cinnamon mix. I bought 2 tubes of 10 rolls (Spartan buttermilk) and just put a small dab of butter on each flattened roll. Then I put the cream cheese chunk on it. For half of them I also pushed about 6 blueberries into the cream cheese before baking them. I did not drizzle butter, but was plentiful with the sugar topping. AWESOME were the blueberries...a bit more blah were the regular.
Date published: 2009-01-29
Rated 5 out of 5 by from This are really good and so easy. This are really good and so easy. I usually make cinnamon rolls with a cream cheese icing that take almost 2 hrs of prep and cooking time before you can enjoy them. This are almost just as good but so quick to make. I made the Italian seasoning version too. I was going to pack our leftover steak dinner in my husband's lunch and he said, 'Ok, but did we have any of those bread things left?' We will definately make these again.
Date published: 2003-09-11
Rated 5 out of 5 by from I made this for a party and now everyone asks me to make them. I made this for a party and now everyone asks me to make them. The only thing I changed was to use mini muffin pans instead of the full size. This makes them bite sized, and everyone liked that better. I used Grands biscuits and cut them into thirds and then the cream cheese into enough squares to match the number of biscuits I now have. This recipe is excellent!
Date published: 2006-09-30
Rated 3 out of 5 by from well. well. the way it says in the recipe is quite greasy. i will try the marshmallow one next time. and maybe even the one with crossaints... ;) i am really not into the cream cheese like that i guess. maybe if you put less in em. its quite easy and my hubby loved em...he just said its too rich to eat more than just one...
Date published: 2008-08-01
Rated 5 out of 5 by from Easy and yummie I used splenda mixed with the cinnamon in a shaker and shaked it over the low-fat... Easy and yummie I used splenda mixed with the cinnamon in a shaker and shaked it over the low-fat cream cheese filling. Used the larger biscuits. Made these per request for a breakfast function at a high shool meeting and many students have asked me to make them again just because they were great
Date published: 2004-05-13
Rated 1 out of 5 by from It tasted okay, but it would be better if the sugar and cinnamon were mixed into the cream cheese... It tasted okay, but it would be better if the sugar and cinnamon were mixed into the cream cheese and then spread into the center of the dough. I didn't like having one glob of pure HOT cream cheese in the center. Plus they didn't stay closed, I had to open up the oven several times and reseal them.
Date published: 2008-10-16
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