1 pkg. hot roll mix
2 tbsp. sugar
1 c. hot water
2 tbsp. butter, softened
1 egg

FILLING:

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

GLAZE:

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

In a large bowl, combine flour mixture with yeast packet (roll mix) and 2 tablespoons sugar; blend well. Stir in water, butter and egg until dough pulls away from sides of bowl. Turn dough onto floured surface. Shape into ball and knead briefly until smooth. Cover with large bowl and let rest 5 minutes. Roll dough into 15 x 10 rectangle.

Spread butter on dough. Combine remaining filling ingredients and sprinkle over butter. Roll dough up from the 10 inch side and press edges to seal. Cut into 8 slices and place in a greased 9 x 13 pan. Cover loosely with plastic wrap and cloth towel and let rise 30 minutes on wire rack set over a large pan of hot water. Bake at 375 degrees for 20 to 30 minutes or until golden. Cool 1 minute; remove from pan and cool 10 minutes. Combine glaze ingredients and frost rolls.

To prepare rolls ahead: prepare to and refrigerate overnight. Bake and frost as directed.