BEAT ALL INGREDIENTS UNTIL WELL MIXED.
CUT CREAM CHEESE AND BUTTER INTO BAKING MIX.
STIR IN MILK. TURN DOUGH ONTO CLOTH-COVERED
SURFACE WELL DUSTED WITH BAKING MIX; GENTLY ROLL
IN BAKING MIX TO COAT. KNEAD LIGHTLY 8 TO 10
TIMES. ROLL INTO RECTANGLE, 12 x 8 INCHES; PLACE
ON LIGHTLY GREASED COOKIE SHEET. SPREAD CREAM
CHEESE FILLING DOWN CENTER OF RECTANGLE. MAKE
CUTS, 2 1/2 INCHES LONG, AT 1 INCH INTERVALS ON
12 INCH SIDES OF RECTANGLE. FOLD STRIPS OVER
FILLING, OVERLAPPING. MIX SUGAR & CINNAMON;
SPRINKLE OVER TOP. (COVER AND REFRIGERATE UP TO
24 HOURS) HEAT OVEN TO 425. BAKE UNCOVERED
UNTIL GOLDEN, 12 TO 15 MIN; COOL 10 MIN.
CAREFULLY PLACE ON WIRE RACK; COOL COMPLETELY.
SPOON PIE FILLING DOWN CENTER OF COFFEE CAKE.
SPRINKLE WITH WALNUTS. REFRIGERATE ANY REMAINING
COFFEE CAKE. MAKES 4 TO 6 SERVINGS.
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