Raisin cinnamon rolls
Yield: 12 Servings
Ingredients:
- 16 oz Loaf Frozen Bread Dough *
- 1/4 c Butter Melted & Divided
- 1/2 c Sugar
- 2 ts Ground Cinnamon
- 1/3 c Raisins
- 2 tb Chopped Almonds Toasted
- 2 ts Grated Lemon Rind
- 1/2 c Sifted Powdered Sugar
- 2 1/2 ts Lemon Juice * Dough should be thawed. ~------------------------------------------------------ ~----------------- Roll dough on a lightly floured surface to a
- 14-x8-inch rectangle. Brush surface of dough with 2 tablespoons
Instructions:
melted butter. Combine 1/2 cup sugar and next 4 ingredients in a small bowl; sprinkle over dough leaving a 1/2-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.
