Meet your new favorite shortcut breakfast.

Published on February 21, 2026

Credit:

Jake Sternquist / Food Styling: Ashley Sandoval

Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com.

You'll need just five inexpensive ingredients to whip up this shortcut muffin recipe. Stuff refrigerated biscuits with cinnamon-sugar and cream cheese before baking until golden brown and caramelized. A little more cinnamon-sugar on top echoes the sweetness of the filling. Prep a batch and stash it in the fridge for up to three days for easy grab-and-go breakfasts.

Keep Screen Awake

Ingredients

  • Nonstick cooking spray

  • 1/4 cup sugar

  • 1/2 tsp. ground cinnamon

  • 1 (8-oz.) pkg. (10) refrigerated biscuits

  • 4 oz. cold cream cheese, cut into 10 pieces

  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 375°F. Lightly coat ten 2 1/2-inch muffin cups with nonstick cooking spray. Or line with paper bake cups and coat with nonstick cooking spray. Set aside.

  2. In a small bowl stir together sugar and cinnamon.

  3. Separate the dough into 10 biscuits. Pat each into a 3-inch circle. Coat cream cheese pieces with the cinnamon sugar. Place a coated piece onto each patted biscuit and fold dough over, pinching to enclose cream cheese. Place, seam sides down, in prepared muffin cups. Brush filled biscuits with melted butter and sprinkle with all remaining cinnamon-sugar mixture.

  4. Bake until puffed and golden brown, 10 to 12 minutes. Let stand in the pan to cool for 10 minutes. Loosen edges with a thin spatula. Remove from pan. Serve warm.

How to Store Cream Cheese Muffins

Cover and store in the refrigerator up to 3 days.