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.
