Cream Cheese-Filled Cinnamon Rolls

• 5 to 6 cups all-purpose flour
• 1 (18.25-ounce) package white cake mix
• 2 (1/4-ounce) envelopes rapid rise yeast
• 2 cups warm milk (100u0b0 to 110u0b0)
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 cup chopped pecans
• 1 Reynolds Pot Lux Cookware Pan With Lid (1 1/2-quart size)
• 1 Reynolds Pot Lux Cookware Pan With Lid (9- x 12 1/2-inch size)
• Vegetable cooking spray

1. Preheat oven to 350u0b0. Stir together 4 cups flour, cake mix, and next 4 ingredients in a large bowl; gradually add enough remaining flour to form a soft dough. (In our Test Kitchens, we used an additional 1/2 cup on a heavily floured surface; more may be used.)
2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes).
3. Roll to a 12- x 20-inch rectangle, and spread with cream cheese.
4. Stir together sugar and cinnamon, and sprinkle over cream cheese; sprinkle with chopped pecans. Roll up, jellyroll fashion, starting at one long edge. Cut into 1-inch slices. Coat pans with cooking spray; place slices in pans.
5. Cover and let rise in a warm place (85u0b0), free from drafts, 15 minutes. Place each pan in center of a baking sheet.
6. Bake, uncovered, at 350u0b0 for 15 to 25 minutes or until lightly browned. Remove baking sheet with pan from oven; spread warm rolls with Frosting. Let pans stand on baking sheet 2 minutes before removing.
7. Note: To make ahead, freeze unbaked cinnamon rolls. Thaw completely, and bake rolls as directed.
8. :

flour, white cake, yeast, warm milk, eggs, salt, cream cheese, sugar, ground cinnamon, pecans, pan, pan, vegetable cooking spray

Taken from www.myrecipes.com/recipe/cream-cheese-filled-cinnamon-rolls (may not work)