Cinnamon Orange Raisin Loaf

16 oz. frozen bread dough loaf, thoroughly thawed
3 T butter or margarine, melted, divided
1/2 cup packed light brown sugar
2 t ground cinnamon
3/4 cup raisins
1 t grated orange zest
Glaze
1/2 cup powdered sugar
1/2 t ground cinnamon
2-3 t orange juice
1/2 t grated orange zest

Roll out dough and brush with butter. Mix together grated orange zest,brown sugar, cinnamon, and raisins. Sprinkle mixture over dough; roll dough up starting at short side of dough. Place in a buttered 9x5 inch loaf pan. Let rise 30 minutes or cover with plastic wrap and refrigerate overnight. Bake at 350* for 30-35minutes (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. Drizzle over cooled loaf.

Easy Cinnamon-Raisin Rolls

16 oz frozen bread dough loaf, thoroughly thawed
3 T butter or margarine, melted, and divided
1/2 cup packed light brown sugar
2 t ground cinnamon
3/4 cup raisins
Glaze
1/2 cup powdered sugar
1/2 t ground cinnamon
2-3 t milk

Roll dough to 18x8 inch rectangle on a lightly floured surface. Brush dough with 2 T melted butter. Combine brown sugar, 2 t 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 T butter. Place rolls, cut side down in pan. Let rise in a warm place until doubles, 40-45 minutes. Heat oven to 350*. Bake rolls 22-25 minutes or until golden brown. Immediately turn out onto a platter. Combine powdered sugar and 1/2 t cinnamon. Stir in just enough milk to make a thick glaze. Drizzle over rolls.

Raisin Bran Muffins

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup packed brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup water
2 large eggs, beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
2 cups raisins

Combine flour, flakes, germ, brown sugar, baking soda, and salt in a large bowl, mix well. Combine buttermilk, water, eggs, oil, honey, and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins. Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks. Heat oven to 400*. Grease or line muffin cups with paper baking cups. Spoon 1/4 cup batter into cups.
Bake for 20-25 minutes.

OPTIONS
Oat and Bran Raisin Muffins:
Substitute 1 cup oats or 1 cup nugget-type cereal for wheat germ. Prepare as above.

Orange Raisin Bran Muffins:
Substitute 1 cup oprange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.