Dough:

1 1/2 pkg. Rapid Rise yeast
1/3 c. warm water
1 tsp. sugar
1 c. milk
1/2 stick butter
1/4 c. sugar
1 tsp. salt
1 tsp. vanilla
1 egg
4 c. flour
filling
glaze

Soak yeast in warm water with sugar. Mix milk, butter, sugar and salt in a microwave bowl and warm until sugar is dissolved and butter is melted. Cool to lukewarm and add vanilla. Meanwhile, beat egg in mixing bowl, add yeast mixture and milk mixture. Add enough flour for a soft dough. Cover and let rise until double in size. Pour out on well floured board or counter. Knead lightly. Roll out dough to about 1/4-inch thickness. Cover with filling. Pecans and/or raisins may be added if you choose. Roll up dough, jellyroll fashion, and slice about 3/4-inch thick, place on greased baking pan and let rise until double in size.

Bake in 450°F oven on lower rack of oven for 10 minutes. Glaze while hot.

Filling:

cinnamon
pecans (optional)
raisins (optional)

Melt butter, spread on dough, sprinkle sugar on top of butter; sprinkle cinnamon over sugar.

Glaze:

1/2 stick butter, melted
powdered sugar
milk
1/2 tsp. vanilla
pinch of salt

Mix butter, powdered sugar and milk alternately until a thick consistency is reached. Add vanilla and salt. Spread on hot rolls.