3tablespoonsgrapeseedor other neutral flavored oil
4tablespoonsmilk or dairy free milk substitute - divided use
2tablespoonsbutter or dairy free butter plus more for the pansoftened - divided use
¼cupchopped walnuts or pecans
¼cupcream cheeseat room temperature
Preheat oven to 375 degrees. Grease a standard muffin tin with butter.
Combine the Cinnamon Roll Mix, oil, eggs, and 2 tablespoons of milk in a mixing bowl. Stir to combine. Dump the mixture out onto a clean work surface and knead until smooth, about 1 minute.
Lay a piece of wax or parchment paper on a work surface, top with the dough, and another piece of paper. Roll into a 12 by 8 inch rectangle. Spread with 1 tablespoon of softened butter.
In a small bowl, combine the brown sugar, cinnamon, nuts and remaining tablespoon of butter until crumbly. Sprinkle evenly over dough. Starting with the long side, roll the dough into a log. Slice into 1 inch pieces and place in the prepared pan, cut side down. Bake 16-18 minutes or until light golden brown. Remove from pan immediately and let cool.
Combine the cream cheese, orange zest, and powdered sugar. Add milk, 1 tablespoon at a time, until the mixture is spreadable. Frost the cooled cinnamon rolls.