Title: Raisin cinnamon rolls
 Categories: Breads, Desserts
      Yield: 12 Servings
 
     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
  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.