Yield: 24 rolls
|1 tablespoon||Active dry yeast|
|1½ cup||Lukewarm awter|
|2 tablespoons||Butter or margarine, melted|
|½ cup||Brown sugar|
|8 ounces||Cream cheese, softened|
|1 cup||Sifted powdered sugar|
|½ cup||Oil or melted margarine|
|5 cups||To 6 c hot roll mix|
|1||Egg, slightly beaten|
SUGAR CINNAMON SPRINKLE
CREAM CHEESE FILLING
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margaine. Add 5 cups of hot roll mix. Stir well. Add additional hot roll mix to make a soft, but not too sticky dough.
Knead about 5 minutes until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in warm place until doubled in bulk, about 1 hour.
Generously grease 2 baking sheets. Prepare sugar cinnamon topping and cream cheese filling. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle, about ½" thick. Spread generously with sugar cinnamon sprinkle. Roll dough like a jelly roll. Cut into 1" slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375.
With a tbsp, press the identation with 3 tbsp cream cheese filling.
Bake 20 to 25 minutes, until golden brown. Prepare sweet glaze.
Drizzle glaze on warm buns.
Submitted By MEG ANTCZAK On 02-06-95