1 pkg. hot roll mix
12 oz. can poppy seed cake and pastry filling
1 tsp. grated lemon peel
1/4 tsp. cinnamon

Prepare hot roll mix as label directs, letting dough come to first rise. In medium bowl, combine poppy seed filling with lemon peel and cinnamon. Turn dough onto lightly floured surface and knead slightly. With floured rolling pin, roll dough into 12x8 inch rectangle, spread mixture to within 1/2 inch of edges. Starting from short end, tightly roll dough jelly roll fashion; pinch edges to seal; fold ends under.

Place roll, seam side down, on greased large cookie sheet and shape into crescent shape. With scissors, cut 5 crosswise slits in top, through to first layer of mixture. Cover with towel and let rise in warm place until dough is doubled (80-85 degrees) 45 minutes. Preheat oven to 350 degrees. Bake 30 to 35 minutes until bread is golden brown and sounds hollow when lightly tapped with finger.