Raisin Cinnamon Rolls

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. ~

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- 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.
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