CINNAMON BEAR CLAWS (ONCE A MONTH COOKING)

Steps:

• On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
• Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
• Sprinkle evenly over sugared surface.
• From longer side, fold one third of dough over.
• Then bring opposite side over this, to make a three layer strip 18x3-inches.
• Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
• On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
• Separate "claws" slightly.
• Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
• Arrange "claws" 2 inches apart on ungreased brown paper.
• Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
• Mix the ingredients for the sugar glaze together in a small bowl.
• Bake 15-20 minutes or until golden brown.
• Let cool slightly on wire rack.
• Drizzle glaze over warm rolls.
• Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.