1 tbsp. active dry yeast
1 1/2 c. lukewarm water
1/2 c. vegetable oil or melted butter
5-6 c. hot roll mix
2 eggs, beaten

SUGAR CINNAMON SPRINKLE:

2 tbsp. butter, melted
1/2 c. brown sugar, firmly packed
1 1/2 tsp. cinnamon

CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 egg, slightly beaten
6 tbsp. sugar
1/2 tsp. vanilla

SWEET GLAZE:

1 c. sifted powdered sugar
1/4 tsp. vanilla
2 tbsp. milk (approx.)

HOT ROLL MIX:

5 lb. all-purpose flour
1 1/4 c. sugar
4 tsp. salt
1 c. instant nonfat dry milk

Combine all ingredients in large bowl. Stir together to distribute evenly. Put in large airtight container. Label. Store in a cool, dry place. Use within 6- 8 months. Makes about 22 cups of hot roll mix.

CREAM CHEESE SWIRLS:

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or butter. Add 5 cups of hot roll mix. Stir well. Add additional hot roll mix to make 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 a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.

Prepare sugar-cinnamon sprinkle and cream cheese filling. Punch down dough. Let stand 10 minutes. On a lightly floured board, roll out to a 12 x 24 inch rectangle, about 1/4 inch thick. Spread generously with sugar-cinnamon sprinkle. Roll dough like a jelly roll. Cut into 1 inch slices. Place on prepared baking sheets. Cover with damp towel and let rise in a warm place until doubled in bulk, 30-60 minutes.

Preheat oven to 375 degrees. With a tablespoon, press a deep indentation with 3 tablespoons cream cheese filling. Bake 20-25 minutes, until golden brown. Prepare sweet glaze. Drizzle on warm buns. Makes about 24 rolls. (These can be individually wrapped in plastic and then put in a ziploc freezer bag. Pop them in your microwave for just a couple of seconds and they're just like fresh!)