Cranberry Almond Sweet Rolls

Directions

• In a large bowl, combine the contents of the hot roll mix and yeast packet with the sugar, cinnamon, ginger and nutmeg. Stir in the warm water, egg and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes.
• Roll into a 15x10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries.
• Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375° for 18-20 minutes or until lightly browned. Remove from pan to a wire rack.
• In a microwave-safe bowl, melt reserved vanilla chips; stir until smooth. Stir in the confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls.