1 pkg. Pillsbury hot roll mix
2 tbsp. sugar
1 c. water, heated 120 to 130 degrees
2 tbsp. butter, softened
1 egg

Grease a 13 x 9 inch pan. In large bowl, combine flour mixture with yeast from fill packet and 2 tablespoons sugar; blend well. Stir in hot water, 2 tablespoons butter and eggs until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface.

With greased or floured hands, shape dough into a ball, knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. On lightly floured surface roll dough to 15 x 10 inch rectangle. Spread 1/4 cup butter evenly over dough.

In small bowl combine 1/3 cup sugar and cinnamon, blend well. Sprinkle evenly over butter. Sprinkle with raisins and nuts. Starting with 10-inch side, roll up tightly, pressing edges to seal. Cut into 6 slices. Place cut side down, in grease pan. Cover loosely with plastic wrap and cloth towel.

Let rise in warm place (80 to 85 degrees) until almost doubled in size, about 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake at 375 degrees for 20 to 30 minutes or until golden brown. Cover 1 minute. Remove from pan, cover 10 minutes.

CINNAMON ROLL GLAZE:

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

In small bowl blend all glaze ingredients. Add enough milk for desired drizzling consistency. Drizzle over warm rolls. Serves 6 rolls. NOTE: Dough can be refrigerated, if necessary. Let stand at room temperature before baking, until almost doubled original size.