| 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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