ROLLS:

1 pkg. Pillsbury hot roll mix
2 tbsp. sugar
1 c. hot tap water (110 to 120 degrees F)
2 tbsp. butter, softened
1 egg

FILLING:

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

GLAZE:

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

Grease 13x9 inch pan. In large bowl, combine yeast from foil packet and 2 tablespoons sugar with flour mixture; blend well. Stir in water, 2 tablespoons butter and egg 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 15x10 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 nuts and raisins. Starting with 10 inch side roll up tightly, pressing edges to seal. Cut into 6 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap and cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375 degrees. Uncover dough. Bake 20 to 30 minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10 minutes. In small bowl, combine all glaze ingredients; blend until smooth. Spoon over warm rolls. 6 rolls.