Chicken Little Cinnamon Rolls Recipe

Chicken Little Cinnamon Rolls Recipe photo by Taste of Home

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The delectable homemade taste of these cinnamon rolls brings raves when Mom and I serve them to friends and family. With raisins and a light lemon glaze, these rolls are perfect for a special brunch. -Gayle Grigg, Phoenix, Arizona

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Chicken Little Cinnamon Rolls Recipe

Prep: 15 min. + rising Bake: 25 min. + cooling

Yield: 12 Servings

15 25 40

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
1/2 cup raisins
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Directions

On a lightly floured surface, roll the dough into a 14-in. x 10-in. rectangle. Brush with butter. Combine the sugar, cinnamon and lemon peel; sprinkle evenly over butter. Sprinkle with raisins.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side down in a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine the glaze ingredients; brush over rolls. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 191 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 240 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chicken Little Cinnamon Rolls in Taste of Home April/May 1996, p33

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas