1 pkg. Pillsbury hot roll mix
2 tbsp. sugar
1 c. water (heat to 120-130 degrees)
2 tbsp. butter
1 egg

FILLING:

1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon
1/2 c. raisins
1/4 c. chopped nuts

GLAZE:

1 1/2 c. powdered sugar
1 tbsp. soft butter
2 to 3 tbsp. milk
1/2 tsp. vanilla

Grease 13 x 9 pan.

Mix flour with yeast and 2 tablespoons sugar; blend well. Stir in hot water, 2 tablespoons butter, and eggs until dough pulls away from sides of bowl.

Shape into ball; knead dough for 5 minutes until dough is smooth. Cover with bowl and let rise for 5 minutes.

Roll dough 15 x 10. Spread 1/4 cup butter evenly over dough. In a small bowl, combine 1/2 c. sugar and cinnamon; blend well. Sprinkle over butter, sprinkle with raisins and nuts.

Starting at 10-inch side, roll up tightly, pressing edges to seal. Cut into 6 slices, place cut side down in pan.

Refrigerate over night. Cover with plastic wrap and cloth towel. If necessary, let rise until doubled before baking (about 30 minutes).

Bake at 350 degrees for 20-30 minutes. Cool 1 minute before removing from pan.