Roll dough into a 14- x 8-inch rectangle on a lightly floured surface. Brush surface with two tablespoons melted butter.
Combine sugar, cinnamon, raisins, almonds and lemon rind. Sprinkle over dough, leaving a 1/2-inch border on all sides. Starting with the long side, roll up jellyroll fashion. Pinch seam to seal, but do not seal the ends.
Cut the roll into 12 slices. Place in a lightly greased 9-inch square pan. Brush with the remaining margarine. Cover and refrigerate for 8 hours.
Remove the dough from the refrigerator and let rise in a warm place (85 degrees) free from drafts, for 50 minutes or until doubled in bulk. Bake at 350°F for 20 to 25 minutes.
Combine the powdered sugar and lemon juice. Drizzle the icing over warm rolls. Yield 12 Rolls.