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Thaw bread. On floured surface, roll each loaf into a 5 x 12 in. oblong shape.
Cover with plastic wrap; let rest 15 minutes.
Roll each piece into approximately a 16 x 9 in. rectangle.
Melt butter, brush on top of dough. Combine sugar and cinnamon, sprinkle evenly over butter.
Starting on long side, roll each piece into a cylinder, pinch seams. Cut into 3/4 in. cinnamon rolls. Spray pan with vegetable pan spray.
Arrange rolls, cut side down in pan. Let raise about 45 minutes.
Preheat oven to 350°. Bake 35-40 minutes. Cool 20 minutes. Remove from pan; drizzle with glaze.
For glaze: Mix 1/2 cup confectioners' sugar, two teaspoons water in small bowl.
Preheat oven to 350°. Line pan with baking cups. Follow package mixing instructions, adding vanilla.
Stir in nuts and raisins. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Take it easy! Substitute two packages of refrigerated cinnamon rolls for the Cinnamon Tree recipe.