Recipe Sucess! Cheese Balls Coffee Cake

Well, I post reviews for everything else on here, so why not do food? Added bonus is getting to share some DELICIOUS recipes with anyone crazy enough to read this thing. Maybe that's my way of saying sorry? Maybe not, but its a nice little treat for anyone checking in on me from time to time.
So, I can't take full credit for this one. It is based on something I saw Paula Deen's sons making, but I did a few changes, and now, this recipe is kind of a base for endless possibilities. It really is open to any kind of changes, additions, or subtractions you want to make.

Made it for Mom today. It was a hit. Mom loved it (either that, or she was being REALLY nice about it). Dad liked it - that's right, DAD liked it. He is the "tried and true" type, so if he likes something new, we'll be sure to make it again. Me? I don't mean to brag, but I loved it!

Cheese Balls Coffee Cake: 3/4 cup sugar, cinnamon to taste, 2 tubes ref. biscuits (10 count), 8 oz cream cheese (cut into 20 pieces), 1/2 cup butter (melted), 1 cup powdered sugar, 2T milk. Combine Sugar and cinnamon, set aside. Flatten out each biscuit. Dip piece of cream cheese in cinna/sugar mix, place on center of biscuit. Fold biscuit into ball and seal edges. Dip in melted butter, then roll in cinna/sugar mix. Place in lightly greased bunt pan in a single layer. Don't stack! Pour remaining butter and mix over the top. Bake 350 degrees for 30-45 minutes. Let stand 5 minutes after baking before removing from pan. Whip together powdered sugar and milk. Drizzle over top of cake once it has cooled.

See? It's a wonderful base recipe with plenty of oppurtunities to personalize it to your taste. I think this one is a keeper. The cinna/sugar mix adds a nice little crunch to the outside of the biscuits and that mizes wonderfully with the creamy texture of the cream cheese. Personally, I think the glaze is a little too sweet for my taste, but its still good for someone who needs a little extra sweetener. As far as changes and substitutes go, the possibilities are endless. Add nuts to the coating, fruit to the filling, and sub some kind of juice for the milk, and you have a different taste all together. You can also make this into a stuffed garlic pull apart bread - which I will be tempted to try sometime myself. I'll let you know how it goes ;D