Yield: 1 Servings
|1||Recipe dough from "Buttery Dinner Rolls"|
|3 tablespoons||Butter or margarine, melted|
|2 teaspoons||Ground cinnamon|
|1 teaspoon||Grated lemon peel|
|½ cup||Confectioners' sugar|
|1 tablespoon||Lemon juice (up to 2)|
Make same dough as Buttery Dinner Rolls, through first rise.
On a lightly floured surface, roll and spread the dough to a 12 inch by 15 inch rectangle. Brush with melted butter. Combine the sugar, cinnamon and lemon peel; sprinkle evenly over the butter. Sprinkle with raisins.
Starting from a long side, roll up the dough tightly. Pinch the long edge of the dough into the roll. Slice into 9 rolls. Place in a greased 9 by 9-inch baking pan, cut side up. Cover and let rise until doubled, about 45 minutes.
Bake at 350 F for 25 to 30 minutes or until golden brown. Cool for 10 minutes. Combine 1 Tbsp lemon juice with the confectioner's sugar, adding only enough additional lemon juice to make a very thick glaze. Drop and spread with a teaspoon over the rolls.
Note: I'm thinking about trying orange peel and juice instead of lemon, but haven't done so yet.
Posted to Digest bread-bakers.v096.n052 Date: Wed, 30 Oct 1996 12:37:00 -0500 From: bob.stedfeld@... (Bob Stedfeld)