Cream cheese swirls
24 rolls
Ingredients
| Quantity | 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 |
Directions
SUGAR CINNAMON SPRINKLE
CREAM CHEESE FILLING
SWEET GLAZE
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