Preheat the oven to 350 and line a muffin tin with liners. Typically, this recipe makes about 10 mini monkey bread cups.

Cut each biscuit into 4-5 pieces, depending upon how large each biscuit is (when you stuff the dough, it will stretch out quite a bit).

Flatten each piece in the palm of your hand and place a cube of cream cheese and 1-2 strawberry pieces in the center. Fold the dough completely around the filling, making sure the dough completely covers the filling.

Roll the dough into a ball, and roll it in the cinnamon sugar mixture.

Place the dough into the muffin cups, about 3-4 pieces per cup (depending upon the size).

Sprinkle any leftover strawberries over the dough.

In a small saucepan over med-low heat, combine butter, brown sugar, 1 Tbsp cream (or milk), and vanilla extract. Once combined, bring the mixture to a boil (over med-low heat). As soon as it's boiling, remove from the heat. If the sauce is too thick, add in the last Tbsp of cream (or milk).

Over each muffin cup, spoon a little bit of caramel sauce, repeating until you are out of sauce.

Place in the oven and bake for 12-15 minutes, or until biscuits are golden brown.

Best when served warm.

Enjoy!