Cream Cheese Swirls

Ingredients:

1 Tbs active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Cinnamon Sprinkle

Sweet glaze

Cinnamon Sprinkle 

2 Tbsp Butter melted 

1⁄2 C Brown sugar

1 1⁄2 tsp Cinnamon 

1⁄4 c Nuts

Cream cheese Filling

1 8 oz package cream cheese

6 Tbsp sugar

1 egg slightly beaten 

1⁄2 tsp Vanilla 

Sweet glaze

1 c Sifted powdered sugar 

2 Tbsp milk 

1⁄4 tsp vanilla 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is smooth add

more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Prepare cinnamon and cream cheese filling. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 12x 24 rectangle about 1⁄4 inch thick, spread cinnamon sprinkle. Roll into a jelly roll with a sharp knife cut into 24 1 inch slices. Place on a greased pan, let rise till doubled, with a tablespoon, put a deep indentation in the center of each bun, fill indent with 3 Tbsp of cream cheese filling, cook 20 t0 25 min a 375 until golden brown. Add glaze