Berry Cheesecake Cinnamon Roll Cups

Heat oven to 350°F. Grease 10 regular-size muffin cups with shortening or cooking spray.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add powdered sugar; beat until smooth. Beat in vanilla.

Separate dough into 5 rolls; set icing aside. Unroll each roll into strip. Cut each strip in half to make 10 strips. Coil and firmly press strip into bottom and side of each muffin cup. Fill each cup with about 1 rounded tablespoon cream cheese filling.

Bake 18 to 20 minutes or until rolls are baked through and golden brown. Cool 2 minutes in pan, then transfer to cooling rack. Top each roll with 3 fresh blueberries or 2 fresh raspberries, pressing down slightly into filling.

In small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Cool 10 minutes before serving.