Ingredients

• 2 eggs (beaten)
• ½ cup butter (melted)
• For sweet glaze -
• 1 cup powdered sugar (sifted)
• 2 tablespoon milk
• ¼ teaspoon vanilla
• For cinnamon sprinkle -
• 2 tablespoon butter
• ½ cup raisins
• ½ cup brown sugar
• ¼ cup nuts (chopped)
• 1 ½ teaspoon cinnamon

Directions

• Directions
• In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add 5 cups of bread mix. Stir well.
• Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth.
• Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour. Generously grease 2 baking sheets.
• Prepare cinnamon sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll our dough to a 12 x 24 rectangle about ¼ inch thick.
• Spread generously with cinnamon sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1inch slices. Place on prepared baking sheets.
• Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake for 20 to 25 minutes until golden brown.
• Prepare the sweet glaze and brush on while rolls are still warm.
• For cinnamon sprinkle: Melt butter in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts.
• For sweet glaze: In a small bowl, combine powdered sugar, vanilla and enough milk to make a thin mixture.