ROLLS:

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

FILLING:

1/4 c. butter, softened
1/3 c. sugar
1 tsp. cinnamon
Raisins and nuts if desired

GLAZE:

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

Grease a 13 x 9 inch pan. In large bowl, combine flour mixture with yeast from foil 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 onto lightly floured surface. Shape dough into a ball. Knead dough for 5 minutes. Cover with large bowl; let rise 5 minutes. On floured board, roll dough to a 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 over butter. Sprinkle with raisins and nuts if desired. Starting with 10 inch side, roll up tightly pressing edges to seal. Cut into slices; place, cut side down, in greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until almost doubled in size about 30 minutes. Heat oven to 375 degrees. Uncover, bake at 375 degrees for 20 to 30 minutes or until golden brown. Cool 1 minute and remove from pan. Cool 10 minutes. Combine all glaze ingredients. Drizzle over warm rolls. At this point, dough can be covered with plastic wrap and refrigerated overnight. Dough will rise in refrigerator. Bake as directed.