Iced Cinnamon Pull-Aparts

1 tablespoon butter or margarine, melted
1 egg white
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 package (11.3 ounces) refrigerated dinner rolls
1/4 cup raisins
1/2 cup powdered sugar
1 tablespoon milk

Preheat oven to 375�F. Brush inside of stoneware crock with butter.

In a bowl, whisk egg white, brown sugar and cinnamon.

Separate dinner rolls and cut each roll into quarters. Add dough pieces to egg mixture; toss to coat.

Place one-third of the dough pieces into crock. Sprinkle with half of the raisins. Repeat layers one time; top with remaining dough pieces. (Do not press down.)

Bake 30-35 minutes or until bread is deep golden brown. Remove crock from oven to a cooling rack; cool 10 minutes. Loosen bread from sides of crock; carefully remove bread from crock. Cool slightly. Combine powdered sugar and milk in small bowl; drizzle over warm bread. Let stand until glaze is set.

Yield: 8 servings