1 pkg. Pillsbury hot roll mix
1 tbsp. sugar
1 c. hot water
2 tbsp. butter, softened
1 egg, beaten
1/4 c. butter, melted
1/3 c. sugar
3 tbsp. cinnamon
1/2 c. raisins
1/4 c. pecans, finely chopped
1 1/2 c. powdered sugar
1 tbsp. butter, melted
3 tbsp. milk
1/2 tsp. vanilla

Grease a large cookie sheet. In large bowl, mix flour mixture and yeast from package. Add sugar and blend well. Stir in water, 2 tablespoons of butter and egg. Mix well until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With floured hands, shape dough into a ball and knead for 5 minutes. Cover with a large bowl and let sit for 5 minutes.

On a floured surface, roll dough into a rectangle shape measuring about 18x12 inches. Spread the 1/4 cup butter evenly over dough, then mix the sugar and cinnamon in dish and sprinkle evenly over the butter. Spread raisins and nuts evenly. Taking the 12-inch side of the dough, begin to roll up very tightly and pinch ends to seal. Cut into 8 equal slices.

Place cut side down on greased cookie sheet. Cover with plastic wrap loosely and a cloth towel. Let rise for 30 minutes on wire rack set over large pan with hot water in it. Heat oven to 375 degrees. Uncover dough. Separate slices and place on cookie sheet apart. Bake for 20 to 25 minutes or until golden brown. Cool for 1 minute.

Remove from pan and place on large serving dish. Allow to cool for 10 minutes. Mix powdered sugar, butter, milk and vanilla together until blended and smooth. Drizzle over warm rolls.