3cupsbiscuit baking mix i.e. Bisquick or similarplus additional for dusting
½cup 7UP®room temperature
¾cuplight brown sugarlightly packed
2 Tbspground cinnamon
1 ½cuppowdered sugar
milk as needed to thin
Preheat oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with 1 tsp of softened butter. Set aside.
In a medium size mixing bowl mix together the biscuit mix, 7UP®and sour cream until it forms a soft dough.
Flour a non-stick surface with additional baking mix. Turn dough out onto surface and turn until coated with baking mix and not sticky. Add more in small amounts as needed. Roll or press dough into a 12 x 14-inch rectangle.
Spread remaining softened butter evenly over dough from end to end.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle evenly over butter.
Begin to roll from the longest edge jellyroll-style ending seam side down. Use a sharp knife to cut into 12 equal pieces.
Arrange in skillet. Bake for 22-25 minutes or until golden.
Meanwhile, in a small mixing bowl using an electric mixer cream together the cream cheese with 2 Tbsp butter. Lower the speed of the mixer and gradually add the powdered sugar. Add milk 1 Tbsp at a time just until spreading consistency. Spread on warm rolls after baking.