cans (7.5 oz. each) refrigerated buttermilk biscuits
cup granulated sugar
Tbsp. ground cinnamon
cup butter or margarine, melted
oz. (½ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup powdered sugar
1 to 2
1. CUT each biscuit into quarters. 2. MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat. 3. PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan. 4. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.