Not mine, forget where it came from, but very good.
1 cup water
4 3/4 cups Mellow Pastry Blend
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1/2 stick) soft butter
2 tablespoons sour cream powder (optional)
2 1/2 teaspoons instant yeast
1/4 cup sugar
1 tablespoon granular lecithin (optional, but helpful)
1 1/2 teaspoons salt
1 1/2 teaspoons Princess Cake Flavor or Buttery Sweet Dough Flavor or vanilla
Mix 1/3 cup butter, softened or melted, 1 cup brown sugar, and 3 tablespoons ground cinnamon. Raisin lovers: you know what you have to do.
3-ounce package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups glazing sugar or confectioners' sugar
1/2 teaspoon vanilla
Dough: Mix and knead together all of the dough ingredients -- by hand, mixer or bread machine -- to form a soft, smooth dough. Let the dough rise till it's almost double in size, about 2 hours.
Roll the dough into a 14 x 16-inch rectangle. Spread cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log (that uncovered inch stays sticky to seal the roll together). Cut the log crosswise into 12 buns, and place them into the cups of two cinnamon bun pans, or into a half-pan at least 2" deep, leaving about 2 inches between them. Press down lightly. Let the buns rise for about 45 minutes, till they're puffy.
Baking: Bake the buns in a preheated 350°F oven for 20 to 25 minutes, or until they're golden brown. Remove them from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan.
Icing: Stir together the cream cheese and butter till blended. Add the sugar to make a creamy frosting; spread it over the warm buns, and serve immediately. Yield: 12 buns.