Chicken Little Cinnamon Rolls Recipe

5 1
Chicken Little Cinnamon Rolls Recipe
Chicken Little Cinnamon Rolls Recipe photo by Taste of Home
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Chicken Little Cinnamon Rolls Recipe

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5 1
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min. + cooling

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

Nutritional Facts

1 each: 191 calories, 5g fat (2g saturated fat), 8mg cholesterol, 240mg sodium, 35g carbohydrate (16g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Little Cinnamon Rolls in Taste of Home April/May 1996, p33

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