| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Desserts | 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 |
INSTRUCTIONS
* 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 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 350°F for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over warm rolls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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