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.