1 pkg. hot-roll mix 

2 tbsp. honey

3/4 cup warm water

1 egg unbeaten

1/2 cup brown sugar

1 tsp. cinnamon

1/4 cup honey

3/4 cup raisins

2 tbsp. butter or margarine

1/2 cup chopped nuts

Sprinkle yeast from package over warm water in a large mixing bowl; stir to dissolve. Add egg, 1/4 cup honey and the hot-roll dry mix, blend well. Let rise in warm place, away from draft--1 hour or until light and doubled in bulk. Roll out on lightly floured board in 20 x 12 rectangle. Combine butter and 2 tablespoon honey, spread evenly on dough. Roll as for jelly roll from wide side, cut into 16 slices. Arrange slices, cut side down, in two layers in well greased 10’’ tube pan. Cover, let rise in warm place; away from draft about 1 hr. or until doubled in bulk. Bake in moderate oven 350 degrees 40 to 45 minutes or until browned. Frost while still warm with icing made by blending together 1 cup confectioner’s sugar and 2-3 tablespoon milk. Makes 16 slices.

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