Giant Overnight Cinnamon Rolls

Rolls:
1 pkg Pillsbury Roll Mix
2 Tbsp sugar
1 cup hot tap water (110-120°)
3 Tbsp softened margarine or butter
1 egg

Grease 9x13 inch pan. In large bowl combine yeast from packet and sugar with flour mix; blend well. Stir in hot water, margarine, and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. Grease or flour hands and shape dough into a ball. Knead dough 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.

Filling:
1/4 cup soft margarine or butter
1/3 cup sugar
1 tsp cinnamon

Glaze:
1 1/2 cups powdered sugar
1 Tbsp soft margarine or butter
2-3 Tbsp milk
1/2 tsp vanilla

On lightly floured surface, roll dough to 15x10 rectangle. Spread margarine over dough. In small bowl combine sugar and cinnamon; blend well. Sprinkle evenly over margarine. Starting with 10" side, roll up tightly, pressing edges to seal. Cut into 6 slices; place in pan. Cover with plastic wrap and refrigerate overnight.

Heat oven to 375°. Uncover dough and bake 20 to 30 minutes or until golden brown. Cool 10 minutes. In small bowl combine all glaze ingredients; blend until smooth. Spoon over warm rolls. Makes 6 rolls.