Raisin Cinnamon Rolls

• 16 ounces bread dough frozen, thawed
• 1/4 cup butter melted and divided
• 1/2 cup sugar
• 2 teaspoons cinnamon ground
• 13 cup raisins, seedless
• 2 tablespoons almonds chopped, toasted
• 2 teaspoons lemon zest grated
• 1/2 cup powdered sugar sifted
• 2 1/2 teaspoons lemon juice

1. Roll dough on a lightly floured surface to a 14-x8-inch rectangle.
2. Brush surface of dough with 2 tablespoons melted butter.
3. 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.
4. Starting with long side, roll up jellyroll fashion.
5. Pinch seam to seal (DO NOT SEAL ENDS).
6. Cut roll into 12 slices; place cut side down in a lightly greased 9-inch square pan.
7. Brush with remaining 2 tablespoons melted butter.
8. Cover and refrigerate 8 hours.
9. Remove pan from refrigerator, and let rolls rise in a warm place (85 f.) free from drafts, 50 minutes or until doubled in bulk.
10. Bake rolls at 350?F for 20 to 25 minutes.
11. Combine powdered sugar and lemon juice; drizzle over warm rolls.

bread, butter, sugar, cinnamon ground, raisins, almonds, lemon zest, powdered sugar, lemon juice

Taken from recipeland.com/recipe/v/raisin-cinnamon-rolls-43102 (may not work)