1 (16 oz.) pkg. hot roll mix
2 tbsp. butter, melted
1/2 c. granulated sugar
1/2 tsp. cinnamon
1 c. powdered sugar
1 1/2 tbsp. milk
1/4 tsp. vanilla

Prepare hot roll mix according to package directions. Let rest 5 minutes. Roll out dough to 10 x 20 inch rectangle. Use the PASTRY BRUSH, brush dough with butter, sprinkled with combined granulated sugar and cinnamon. Roll up from short end, sealing edges. Cut four 1 1/4 inch slices. Place each slice cut side down into a greased GIANT MUFFIN PAN cup.

Cover; let rise in warm (80 to 85 degrees) place for 30 minutes. Dust remaining part of roll lightly with flour; wrap tightly in wax paper and plastic wrap. Refrigerate while first batch is rising and baking.

Preheat oven to 375 degrees. Bake 15 to 20 minutes, until golden brown. Remove from pan. Immediately repeat above steps with refrigerated dough piece, allowing dough to rise to almost fill cup - about 50 to 60 minutes. Bake as above.

Stir together powdered sugar, milk and vanilla. Drizzle over slightly cooled rolls. Yield 8 rolls.