Cream Cheese-Filled Cinnamon Rolls

Ingredients

• 8 ounce cream cheese softened
• 2  eggs lightly beaten
• 5 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 2 cups warm milk (100° to 110°)
• 0.5 cup pecans chopped
• 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)
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 18.3 ounce duncan hines classic decadent cake mix white
• 0.5 ounce rapid rise yeast 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. 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.)
3. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes).
4. Roll to a 12- x 20-inch rectangle, and spread with cream cheese.
5. Stir together sugar and cinnamon, and sprinkle over cream cheese; sprinkle with chopped pecans.
6. Roll up, jellyroll fashion, starting at one long edge.
7. Cut into 1-inch slices. Coat pans with cooking spray; place slices in pans.
8. Cover and let rise in a warm place (85), free from drafts, 15 minutes.
9. Place each pan in center of a baking sheet.
10. Bake, uncovered, at 350 for 15 to 25 minutes or until lightly browned.
11. Remove baking sheet with pan from oven; spread warm rolls with Frosting.
12. Let pans stand on baking sheet 2 minutes before removing.
13. Note: To make ahead, freeze unbaked cinnamon rolls. Thaw completely, and bake rolls as directed.