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.