Add Raisin Bran to a zip top bag and crush with a rolling pin. Set aside.

Add warm water, sugar. yeast and oil to a large bowl and mix together. 

When yeast starts to bubble, about 5 minutes, add 2 cups of flour, salt and crushed Raisin Bran. 

Stir together, add 1-2 more cups of flour mixing until dough comes together into a ball. 

Pour onto a floured surface and knead 3-5 minutes. 

Cover and allow to rise 1 hour or until doubled in size.

Punch down dough and roll to about 1/4 inch thick. 

Spread with softened butter. 

Sprinkle with brown sugar and cinnamon. 

Roll tightly from the long side and pinch seam to seal. 

Cut into 1 inch slices. 

Place in a greased baking dish or pie plate about 1 inch apart. 

Cover and allow to rise 30 minutes to 1 hour. 

Preheat oven to 350°.

Bake for 22-25 minutes or until cooked through.

Mix powdered sugar and milk together until smooth.

Drizzle over rolls. 

Serve warm or at room temperature.