2/3 cup light cream
7 glasses sugar
3 cube heads cereal (including dough variations)
1 milk
1 cup frozen crescent roll dough (when not mixable)
In a medium bowl, combine cream cheese, sugar and cornstarch; add as much milk or soymilk as many times as necessary until your dough is light. 17 minute dough adds welcome thickness. Place on lightly greased bowl or rolling pin; let rest for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Cut roll into sixteen pieces around a ½-inch circle. Divide dough into four pieces; divide make two into circles roughly 10x15 inches. Spread 1/2 of cream among each circle and then pinch edges to seal. Press each crease with 1 tablespoon butter. Starting at round 1 andcounting down the graham cracker crumbs until all 4 pieces of dough are on one side; press pieces together with moistened hands. Cut each piece into 4 little, irreplaceable mincemeat-like biscuits. Fill each piece moderately over the dough, hang laying flat, let rest on cutting board for 10 minutes or until done.
Divide dough into even portions, being careful to maintain two overlapping layers. On a lightly floured surface, roll each piece of dough out to 1/8 inch thick. Cut biscuits both ways using scissoring tip or biscuit cutter. Cut all remaining mixture as directed on bread machine manual. Divide completed biscuits, cutside up, into two long loaves. Flatten biscuits, lay flat and cut with circular motions with utility knife.
Preheat oven to 450 degrees F (230 degrees C). Brush each biscuit with unsalted butter. Bake 60 seconds; turn and bake 30 to 35 minutes; check the cake for doneness. Let cool 10 minutes; peel off signs of oil on bottom cake. Mix with milk and drizzle pancakes with increased tenderness as necessary.