Diana's Desserts - www.dianasdesserts.com

Cinnamon-Orange Raisin Rolls

Servings: Makes 1 dozen rolls
Starting with frozen bread dough cuts down the preparation time for these simple yet impressive breakfast treats. Be sure your dough is completely thawed before you begin.

1 (16 oz.) loaf frozen bread dough, thoroughly thawed
3 tablespoons butter or margarine, melted, divided
1/2 cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
1 teaspoon finely grated orange zest
3/4 cup raisins

1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
2 - 3 teaspoons milk

Roll out dough to a 18 x 8-inch rectangle on a lightly floured surface. Brush dough with 2 tablespoons melted butter.

Combine brown sugar, cinnamon, orange zest and raisins; sprinkle evenly over dough, leaving a 1/2-inch border along long sides.

Roll up long side of dough jellyroll fashion. Pinch the long seam to seal. Cut dough crosswise into 12 (1-1/2 inch) slices.

Brush a 9-inch square or round baking pan with remaining 1 tablespoon butter. Place rolls, cut side down in pan. Let rise in a warm place until doubled, 40 to 45 minutes.

Heat oven to 350 degrees F/180 degrees C. Bake rolls 22-25 minutes or until golden brown. Immediately turn out onto a platter.

Combine confectioners' sugar and 1/2 teaspoon cinnamon. Stir in just enough milk to make a thick glaze. Drizzle over rolls.

Makes 1 dozen rolls.

Date: June 17, 2004