- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 (7.5 ounce) packages refrigerated buttermilk biscuits
- 1/2 cup butter or margarine, melted
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Preheat oven to 350 degrees 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.