LUCKY LEMON CINNAMON ROLLS

(RECIPE POSTED BY KIM SEABROOK)

Ingredients: Dough:
5-1/2 to 6 cups all-purpose flour
1/2 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
1 cup milk
1/2 cup butter or margarine
3 large eggs

Cinnamon Filling:
1/4 cup butter or margarine, melted
1 cup sugar
1/4 cup brown sugar
2 teaspoons ground cinnamon

Lemon Topping:
1/2 cup sugar
1/3 cup Karo® Dark Corn Syrup
1/4 cup butter or margarine
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 cup sliced almonds

Directions:
For Dough:
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 3 to 3-1/2 cups flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator, divide in half. Roll each half to 18 X 12-inch rectangle. For cinnamon filling, brush each rectangle with melted butter. Combine sugars and cinnamon in a small bowl; Stir. Sprinkle with cinnamon sugar mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Cut each roll into 12 equal pieces. Lightly grease two baking sheets. Place 12 pieces on each sheet, with sides touching. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

For Lemon Topping:
Combine sugar, corn syrup, butter, lemon juice and peel in a small pan. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Cool. Lightly brush about 2 tablespoons of lemon topping on rolls. Sprinkle almonds over the top of rolls. Preheat oven to 350° F. Bake for 20 to 22 minutes, or until lightly browned. Cool slightly and brush with remaining lemon topping.