Recipe - Raisin Cinnamon Rolls

16 ounce Loaf Frozen Bread Dough *
One fourth cup Butter Melted & Divided
One half cup Sugar
2 teaspoon Ground Cinnamon
1/3 cup Raisins
2 tablespoon Chopped Almonds, Toasted
2 teaspoon Grated Lemon Rind
One half cup Sifted Powdered Sugar
2 One half teaspoon Lemon Juice

* Dough should be thawed.
~ ~
Roll dough on a lightly floured surface to a 14x8inch rectangle. Brush
surface of dough with 2 tablespoons melted butter. Combine One half cup sugar
and next 4 ingredients in a small bowl; sprinkle over dough, leaving a
1/2inch 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 9inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini