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Cinnamon Orange Raisin Loaf




Source of Recipe


Sun-Maid


List of Ingredients




1 loaf (16 oz.) frozen bread dough,
thoroughly thawed
3 tablespoons butter or
margarine, melted, divided
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
3/4 cup Sun-Maid Natural Raisins

Glaze:
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
2 - 3 teaspoons milk


Recipe



ROLL out dough to 18 x 8-inch rectangle on a lightly floured surface. BRUSH dough with 2 tablespoons melted butter. COMBINE brown sugar, 2 teaspoons cinnamon, 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. Bake rolls 22-25 minutes or until golden brown. Immediately turn out onto a platter. COMBINE powdered sugar and 1/2 teaspoon cinnamon. Stir in just enough milk to make a thick glaze. Drizzle over rolls.

Cinnamon Orange Raisin Loaf
Roll out dough and brush with butter as directed for rolls. Add 1 teaspoon grated orange zest to the brown sugar, cinnamon and raisins. Sprinkle mixture over dough; roll dough up starting at short side of dough. Place in a buttered 9 x 5-inch loaf pan. Let rise 30 minutes or cover with plastic wrap and refrigerate overnight. Bake at 350 degrees F. 30-35 minutes (40-45 minutes if refrigerated) or until golden brown. Cool in pan 10 minutes. Run knife around edges of loaf and turn out onto a plate. Prepare glaze as directed substituting orange juice for milk and adding 1/2 teaspoon grated orange zest. Drizzle over cooled loaf.