Lightly grease a large cookie sheet.
On lightly floured surface, shape dough into a round; let rest 5 minutes.
Roll dough to an 18-by-9-inch rectangle.
Brush with half of butter; then sprinkle generously with cinnamon sugar, leaving a 1/4-inch edge all around.
Combine walnuts, raisins, and lemon peel.
Sprinkle evenly over sugared surface.
From longer side, fold 1/3 of the dough over.
Then bring opposite side over this, to make a 3- layer strip, 18 by 3 inches.
Pinch together to seal.
With sharp knife, cut strip crosswise into 6 sec- tions.
On folded side of each, make 3 (1-inch) cuts, evenly spaced.- (See diagram.) Arrange on prepared cookie sheet.
Separate "claws" slightly.
Brush tops with rest of butter.
Cover loosely with a sheet of waxed paper.
Let rise in warm place (85F), free from drafts, until double in bulk—about 45 minutes.
Mean- while, preheat oven to 350F.
Bake 15 minutes, or until golden-brown.
Let cool slightly on wire rack.
Meanwhile, make Sugar Glaze: In small bowl, combine confectioners' sugar, vanilla extract, and milk; mix well.
Pour over warm rolls, to glaze thin- ly- Makes 6.