1 pkg. (3 oz.) cream cheese, softened
1/4 c. powdered sugar
2 tbsp. butter softened
1 c. packed brown sugar
2 tbsp. granulated sugar
1/2 c. chopped nuts
1/3 c. maple flavored syrup
2 c. Bisquick baking mix
1/4 c. milk
1 egg

Heat oven to 425 degrees. Mix cream cheese, powdered sugar, and butter; reserve. Mix brown sugar, nuts and syrup in ungreased rectangular pan, 13 x 9 x 2 inch, spread evenly. Mix baking mix, milk, granulated sugar and egg until dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on cloth covered board dusted with baking mix. Knead 8 times.

Roll dough into rectangle, 16 x 9 inch. Spread with cream cheese mixture. Carefully fold dough lengthwise into thirds; press edges to seal securely. Cut into sixteen 1 inch strips. Gently twist ends of strips in opposite directions. Arrange on brown sugar mixture.

Bake until brown, about 15 minutes. Invert on heatproof serving plate. Refrigerate any remaining rolls. 16 rolls.