In large bowl, combine yeast from foil packet from hot roll mix and 2 tablespoons sugar with flour mixture from hot roll mix; blend well. Stir in water, 2 tablespoons butter and egg until dough pulls away from sides of bowl.

Turn dough out onto floured surface. With greased or flour hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.

On floured surface, roll dough to 15"x10" rectangle. Spread 1/4 cup butter evenly over dough. In small bowl, combine 1/2 cup sugar and cinnamon; blend well. Sprinkle evenly over butter. Starting with 10" side, roll up tightly, pressing edges to seal. Cut into 6 slices; place cut side down in prepared pan. Cover loosely with plastic wrap and refrigerate overnight. (Dough will rise in the refrigerator.)

Heat oven to 375 degrees. Remove rolls from refrigerator. Cover pan with cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot water has been added. Uncover dough. Bake 20 to 25 minutes or until golden brown. Cool upright in pan 1 minute; invert onto serving platter or large piece of foil. Makes 6 rolls.

NOTE: For smaller rolls, cut dough into 12 slices.

For immediately preparation, cover dough loosely with plastic wrap and cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot water has been added. Bake as directed above.