Cream-Cheese Filling 1 package cream cheese -(8 oz.) 6 tablespoons sugar 1 egg -slightly beaten half teaspoon lemon extract

Sweet Glaze 2 cups powdered sugar -sifted half 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 30 cm x 61 cm, about 1 cm thick. Brush with melted butter or margarine. Sprinkle brown sugar and cinnamon over butter. Roll dough like a jelly roll. Cut into 3 cm 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 190ºC . 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.