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 350F
for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over
warm rolls.