Cinnamon-Raisin Rolls

Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.

Prepare hot roll mix according to package directions; mix in raisins. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover dough with plastic wrap; let stand 5 minutes.

Roll out dough on floured surface to 16X10-inch rectangle. Spread dough with 2 tablespoons butter. Combine granulated sugar, cinnamon and nutmeg in small bowl; sprinkle evenly over dough. Roll up dough, starting at long end. Pinch edge of dough to seal.

Gently stretch sealed dough until 18 inches long. Cut dough into 1-inch pieces; place, cut side up, in prepared pan. Cover pan loosely with towel. Let stand 20 to 30 minutes or until doubled in size.

Remove towel. Bake rolls 20 to 25 minutes or until golden. Cool in pan on wire rack 2 to 3 minutes. Remove from pan; cool on wire rack.

To make glaze, combine powdered sugar, remaining 2 tablespoons butter, 1 tablespoon milk and vanilla in medium bowl. Add additional 1 tablespoon milk to make thinner glaze, if needed. Spread glaze over warm rolls.