Cinnamon Raisin Christmas Bread

Cinnamon Raisin Christmas Bread 15 - Rhodes Yeast Dinner Rolls, thawed but still cold 1/4 - cup butter ½ - cup brown sugar 1 1/2 - teaspoons cinnamon 1 - tablespoon flour 1/2 - cup golden raisins, softened 1/2 - cup pecans, chopped Holiday sprinkles Glaze 1 1/2 - cup powdered sugar 1-2 tablespoon milk Spray counter lightly with non stick baking spray. Combine rolls into a ball and roll into a 12 x 16 rectangle. Add the raisins to a bowl and add very hot water over the raisins. Let the raisins soak until plump, Drain and set aside. In a medium size bowl combine the butter, brown sugar and cinnamon and set aside. Down the center of the dough evenly spread the cinnamon mixture. Add the raisins and pecans. Using a pizza cutter, cut about 12 slices on each side of the filling mixture. Starting at the top of the dough, criss-cross the pieces over each other. Place the dough braid on a lightly greased baking sheet or on a sheet or use parchment paper and let rise until double in size (about 45 min to 1 hour). Bake in preheated 375 degree oven for 15 - 20 minutes or until golden brown. Drizzle warm cinnamon raisin bread with vanilla glaze and add holiday sprinkles. Place the Christmas bread onto a tray or piece of sturdy cardboard covered with foil. Wrap in plastic wrap and add a festive holiday bow and gift tag. Note: 4 ounces cream cheese mixed with 2 tablespoons powdered sugar can be substituted for the cinnamon filling. Sprinkle ½ cup dried cranberries or dried cherries and ¼ cup white chocolate chips over the cream cheese filling.