Prep Time 45m
Cook Time 30m
Ready Time 120m
Yield 6 rolls


Ingredients
  • 1 (16 oz.) package Pillsbury™ Hot Roll Mix
  • 6 tablespoons sugar, divided
  • 1 cup hot water, 120° to 130°F
  • 4 tablespoons butter, softened, divided
  • 1 large egg
  • Pillsbury BEST™ All Purpose Flour, as needed to handle dough
  • Crisco® Original No-Stick Cooking Spray
  • 1 teaspoon cinnamon
  • 1/2 cup raisins
  • 1/4 cup finely chopped nuts
GLAZE
  • 1 1/2 cups powdered sugar
  • 1 tablespoon butter, softened
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
Preparation Directions
  • Step 1Combine flour and yeast packets from roll mix with 2 tablespoons sugar in large bowl. Stir in hot water, 2 tablespoons butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Heat oven to 375°F.
  • Step 2Coat 13 x 9-inch pan with no-stick cooking spray. Roll dough to 15 x 10-inch rectangle. Spread 2 tablespoons butter evenly over dough. Combine cinnamon and 4 tablespoons sugar. Sprinkle over butter; top with raisins and nuts. Starting with 10-inch side, roll up tightly, pressing edges to seal. Cut into 6 slices. Place cut side down in prepared pan. Cover with plastic wrap and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.
  • Step 3Uncover dough. Bake 20 to 30 minutes or until golden brown. Cool 1 minute. Remove from pan. Cool 10 minutes. To make glaze, blend powdered sugar, butter, milk and vanilla until smooth. Drizzle over warm rolls.
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