DOUGH:

1 pkg. Poppin Fresh white or wheat yeast bread mix
1/2 c. raisins
1 1/4 c. HOT tap water
2 tbsp. oil

FILLING:

2 tbsp. butter (softened)
1/4 c. sugar
2 tsp. cinnamon

GLAZE:

1/2 c. powdered sugar (sifted)
2 tsp. milk
1/4 tsp. vanilla
2 tbsp. sliced almonds

In large bowl, combine yeast foil packet with flour mixture and raisins; mix well. Stir in hot tap water and oil until dry particles are moistened. Turn dough out onto lightly floured board. With greased or floured hands, shape dough into a ball. Follow package directions for kneading. Cover dough with mixing bowl; let rest 5 minutes. Grease 8 x 4 or 9 x 5 inch loaf pan. On lightly floured surface, shape dough into a 14 x 7 inch rectangle using floured rolling pin or hands. Spread butter evenly over dough. Combine sugar and cinnamon; sprinkle evenly over dough. Starting with 7 inch side, roll up tightly. Pinch seam edge and ends firmly to seal. Place seam side down in pan. Heat oven to 350 degrees fill large pan with hot water one inch deep. Place loaf pan in water. Cover dough completely with towel or plastic wrap; let rise 15 minutes. Uncover dough and remove from water. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when lightly tapped. Remove from pan immediately; cool completely before glazing. In small bowl combine powdered sugar, milk, and vanilla until smooth. Spoon over top of loaf, allowing glaze to drip down sides. Sprinkle with almonds.