Preheat oven to 375°F (190°C).

Melt butter in a small bowl.

In another small bowl, combine sugar and cinnamon.

Set sugar and cinnamon mixture aside.

Stir raspberry jelly until smooth.

Seal the tip of a large baster with foil.

Remove the rubber bulb from the baster.

Spoon jelly into the baster.

Replace the bulb on the baster.

Bake biscuits according to package directions.

Immediately dip each hot biscuit in melted butter, coating all sides.

Roll the butter-coated biscuit in the sugar mixture, heavily coating all sides.

Insert the baster into the side of each biscuit.

Squeeze a small amount of jelly into the center of each biscuit.

Serve warm or cold.