Cream cheese swirls

Yield: 24 rolls

Measure Ingredient
1 tablespoon Active dry yeast
1½ cup Lukewarm awter
2 Eggs, beaten
2 tablespoons Butter or margarine, melted
½ cup Brown sugar
8 ounces Cream cheese, softened
6 tablespoons Sugar
1 cup Sifted powdered sugar
¼ teaspoon Vanilla
½ cup Oil or melted margarine
5 cups To 6 c hot roll mix
1½ teaspoon Cinnamon
1 Egg, slightly beaten
½ teaspoon Vanilla
2 tablespoons Milk




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

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