Raisin cinnamon rolls

12 Servings

Ingredients

Quantity Ingredient
16 ounces Loaf Frozen Bread Dough *
¼ cup Butter Melted & Divided
½ cup Sugar
2 teaspoons Ground Cinnamon
⅓ cup Raisins
2 tablespoons Chopped Almonds, Toasted
2 teaspoons Grated Lemon Rind
½ cup Sifted Powdered Sugar
2½ teaspoon Lemon Juice

Directions

* Dough should be thawed.

~------------------------------------------------------ ~----------------- Roll dough on a lightly floured surface to a 14-x8-inch rectangle. Brush surface of dough with 2 tablespoons melted butter. Combine ½ cup sugar and next 4 ingredients in a small bowl; sprinkle over dough, leaving a ½-inch border on all sides. Starting with long side, roll up jellyroll fashion. Pinch seam to seal (DO NOT SEAL ENDS). Cut roll into 12 slices; place cut side down in a lightly greased 9-inch square pan. Brush with remaining 2 tablespoons melted butter. Cover and refrigerate 8 hours.

Remove pan from refrigerator, and let rolls rise in a warm place (85 f.) free from drafts, 50 minutes or until doubled in bulk. Bake rolls at 350øF for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over warm rolls.

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