- 3/4 Cup brown sugar, divided
- 1 Teaspoon ground cinnamon
- 1/3 Cup honey
- 3 Tablespoons butter
- 3 Tablespoons undiluted orange juice concentrate
- 1 Tablespoon grated orange zest
- 1 loaf (1 pound) frozen bread dough, thawed
- 3/4 Cup California raisins
In a small saucepan, heat and stir 1/2 cup brown sugar, cinnamon, honey, butter, orange juice and zest together over low heat for 5 minutes, until sugar is all dissolved. Spread evenly in bottom of a 9×13-inch baking pan; set aside.
On a lightly floured board, roll out bread dough to a 12×12-inch square. Sprinkle raisins and remaining brown sugar over all and press down lightly. Starting on one side, roll up tightly and pinch edges together to seal. Slice dough crosswise into 1-inch pieces and arrange, cut side up, in prepared pan.
Cover lightly with a towel and let stand in a warm place until doubled in bulk, about 2 hours until pan is almost full. Preheat oven to 350°F and bake for 20 minutes or until rolls are done. Remove from oven; let stand for 5 minutes and then invert onto a serving platter.
Note: Whole wheat bread dough is recommended.