Mall-Style Cinnamon Rolls

Let dough thaw and rise until doubled in size. Punch down dough and pat loaves together. Roll out dough to a 16 x 10 inch rectangle. The dough should be 1/2 to 3/4-inches thick. Spread top of dough with 2 tablespoons melted butter. Sprinkle sugars, cinnamon, nuts and raisins evenly over dough. Gently pat sugars into dough. With long side of dough, roll up jelly roll fashion, pulling the dough towards you as you roll up. Cut into 9 even slices. The rolls will be large. Place slices into a 13 x 9 inch greased cake pan. They should be touching on all sides. Let rise until rolls are puffy and fill the entire pan (approximately 60 minutes in a warm area or in the refrigerator overnight). Bake at 375° for 35-45 minutes. Rolls should be golden brown and make a hollow sound when gently tapped on top. Remove pan from oven. Brush rolls with remaining melted butter. Let rolls cool in pan. Drizzle with glaze. Glaze: 2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons milk. Mix together until smooth and thin enough to drizzle over rolls.