| 1 | 1) stirr together 6 oz of cream cheese and the cold water in a small sauce pan cooking over low heat until the mixture is at 115?to 120? stirring occasionally... |
| 2 | 2) stir together the roll mix and yeast packet in a large bowl, then add the cream cheese mixture and the egg mixing until the dough pulls away from the sides of the bowl... |
| 3 | 3) knead the dough on a slightly floured surface for 5 min... |
| 4 | Or until smooth and elastic... |
| 5 | Cover and let rise in a warm place for 20 min... |
| 6 | 4) while the dough is rising, beat the remaining cream cheese, sugar, & cinnamon in a small bowl with an elec. |
| 7 | Mixer until well blended... |
| 8 | 5) roll out the dough to 18"x12" rectangle and spread the cream cheese mixture over the dough to within 1" from the edges... |
| 9 | Roll up from the long side, sealing the edges and cut into 24 ? slices 6) stir together the remaining ingredients in a small bowl and spoon 2 teaspoons full into bottoms of greased cups of muffin pan... |
| 10 | 7) place dough, cut side up, in cups cover and let rise in warm place for 30 min... |
| 11 | 8) bake 20 to 25 min or until golden brown... |
| 12 | Invert onto serving platter immediately.. |
