1 (16 oz.) pkg. hot roll mix
1/3 c. warm water (110-115 degrees)
1 c. canned or cooked mashed pumpkin
1 egg
2 tbsp. sugar

FILLING:

2 tbsp. butter, melted
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1/3 c. raisins

Dissolve yeast packet from hot roll mix in warm water; let stand 5 minutes. Combine pumpkin, egg and 2 tablespoons sugar; mix well. Add yeast; stir in flour packet from hot roll mix package to make a still dough.

Place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85 degrees) 45 minutes or until doubled in bulk. Turn dough out on a floured surface; knead 12 times. Roll dough into a 15x12-inch rectangle. Spread with melted butter.

Combine 1/2 cup sugar and pumpkin pie spice; sprinkle over butter. Top with raisins. Beginning at long side, roll up jelly roll fashion; press edges and ends together securely.

Cut into 1-inch slices; place rolls, cut side down in a greased 13x9x2-inch baking pan. Cover; let rise in a warm place (85 degrees) free from drafts, about 30 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes or until golden brown.

GLAZE:

1 c. sifted confectioners sugar
1 tbsp. plus 1 tsp. milk
1/4 tsp. vanilla extract

Combine glaze ingredients until smooth; drizzle over warm rolls. Yield: 15 rolls.