Very nice cinnamon rolls, and not too sweet at all. I'm very much a tart sweet fan, so these were right up my alley. I don't really make anything using purchased frozen bread dough (I assume that is what the recipe is calling for anyway) since I'm a bit obsessed with using bread makers. So, I used the dough recipe for Overnight Cinnamon Rolls I on here for the dough. I really did make them the night before and popped them in the fridge. Baking them only took 30 minutes, though, which surprised me. I thought that they would need longer, especially since they had been in the fridge overnight. My sister in law didn't have raisins, so I subbed craisins, although I forgot to add them to half the rolls. So, I added too much to the other half. The glaze amount is perfect to cover and soaks in, so it doesn't really remind me of the heavier frosting used in regular cinnamon rolls. This was great--we all loved them. I'll make them again. Thanks for the recipe!

My first "first to reiew"! These are your typical cinnamon rolls made with frozen bread dough but the lemon glase makes them great. The only changes I made were to add the zest of one lemon to the glaze and I baked them in a muffin tin sprayed with butter flavored cooking spray. In this pan they only took 17 minutes. I think next time I'll double the glaze since we are real lemon lovers around here. Thanks for the nice twist on an old favorite.