Cinnamon rolls with raisins

Yield: 1 Servings

Measure Ingredient
1 Recipe dough from "Buttery Dinner Rolls"
3 tablespoons Butter or margarine, melted
⅓ cup Sugar
2 teaspoons Ground cinnamon
1 teaspoon Grated lemon peel
½ cup Raisins
½ cup Confectioners' sugar
1 tablespoon Lemon juice (up to 2)

FILLING

GLAZE

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)

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