Tonia, I do let the Rhodes bread dough thaw, and then roll it out, slather (yes, I really do slather) with butter and cover it with cinnamon and sugar and raisins.  Then I roll it up, cut it into 12 equal slices and lay them down in a buttered baking dish.  I cover them with a dish towel and let them rise for several hours, then pop them in the oven.  I make an icing from powdered sugar, vanilla and a tad bit of milk or cream and once they start to cool down, I pour it over.  I know what you mean Jackie, this talk is really making me want one.