Raisin-Cinnamon Rolls - cooking recipe

Ingredients

1 (16 oz.) loaf frozen bread dough, thawed
1/4 c. butter or margarine, melted and divided
1/2 c. sugar
2 tsp. ground cinnamon
1/3 c. raisins
2 Tbsp. chopped almonds, toasted
2 tsp. grated lemon rind
1/2 c. sifted powdered sugar
2 1/2 tsp. lemon juice

Preparation

Roll dough on a lightly floured surface to a 14 x 8-inch rectangle.
Brush surface of dough with 2 tablespoons 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 jelly roll 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 butter.
Cover and refrigerate 8 hours.
Remove pan from refrigerator and let rolls rise in a warm place (85\u00b0), free from drafts, 50 minutes or until doubled in bulk.
Bake rolls at 350\u00b0 for 20 to 25 minutes.
Combine powdered sugar and lemon juice; drizzle over warm rolls.
Yields 1 dozen.