How to Make Cinnamon Raisin Rolls with a Bread Mix

How would I make cinnamon rolls or a rolled cinnamon loaf?

Roll it into a rectangular sheet 1/4-inch thick. Spread a heavy coating of butter over the dough and then sprinkle the filling over the butter. 

Starting with the long edge, roll the dough tightly. Pinch the edges to the dough to seal the filling.

If you're making cinnamon rolls, cut the log into 12 slices, position them in a well-greased 8 1//2 by 11-inch pan in a three-by-four roll pattern, and bake.

If you are making a loaf, roll it starting from the short side and form it into a loaf in a 9x5-inch loaf pan.

For the Professional Frosting on the Loaf

3/4 cup powdered sugar
1 tablespoon meringue powder or one egg white
1/2 teaspoon lemon, vanilla, or almond extract
milk

Frost the bread while it's still warm but not hot.

In a medium bowl, mix the powdered sugar, meringue powder, and extract.  Add 2 tablespoons milk.  Stir to mix, adding more milk as necessary but not more than one teaspoon at a time. 

The frosting should be so thick that it will not quite drop from the spoon.  When you frost the bread, the heat of the warm bread will soften the frosting further and allow it to flow slightly.  The frosting will set as the bread cools. 

Slice the bread after it has completely cooled.