Raisin Cinnamon Rolls
Yield
1 batchPrep
1 hrsCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
bread dough
frozen, thawed |
|
| ¼ | cup |
butter
melted and divided |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ⅓ | cup |
raisins, seedless
|
|
| 2 | tablespoons |
almonds
chopped, toasted |
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | cup |
powdered sugar
sifted |
|
| 2 ½ | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
bread dough
frozen, thawed |
|
| 59 | ml |
butter
melted and divided |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 79 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
almonds
chopped, toasted |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 118 | ml |
powdered sugar
sifted |
|
| 13 | ml |
lemon juice
|
|
Directions
Roll dough on a lightly floured surface to a 14-x8-inch rectangle.
Brush surface of dough with 2 tablespoons melted butter.
Combine ½ cup sugar and next 4 ingredients in a small bowl; sprinkle over dough, leaving a ½-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.
