How To make Cream Cheese Swirls

1 tablespoon active dry yeast
1 1/2 cups water

lukewarm
2 eggs :

beaten
1/4 cup vegetable oil or melted margarine
5 cups Hot Roll Mix
2 tablespoons butter

melted
1/2 cup brown sugar :

packed
2 teaspoons ground cinnamon
Cream-Cheese Filling 1 package cream cheese

(8 oz.)
6 tablespoons sugar
1 egg :

slightly beaten
1/2 teaspoon lemon extract
Sweet Glaze 2 cups powdered sugar -- sifted
1/2 teaspoon vanilla or lemon extract
4 tablespoons milk
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Stir well. Add enough Hot Roll Mix
to make a soft, nut 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 with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.
Prepare Cream-Cheese Filling. Punch down dough. Let stand 10 minutes. On a floured surface, roll dough to 12" x 24", about 1/4 inch thick. Brush with melted butter or margarine. Sprinkle brown sugar and cinnamon
over butter. Roll dough like a jelly roll. Cut into 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in
a warm place until doubled in bulk, 30 to 60 minutes.
Preheat oven to 375F. With a tablespoon, press a deep indentation in the
center of each bun. Fill each indentation with 3 tablespoons Cream-Cheese Filling. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze. Drizzle glaze on warm buns.
Cream-Cheese Filling Combine all ingredients.
Sweet Glaze Combine all ingredients.