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Chicken Little Cinnamon Rolls

 Chicken Little Cinnamon Rolls
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
12 ServingsPrep: 15 min. + rising Bake: 25 min. + cooling


  • 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


  • 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,

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Chicken Little Cinnamon Rolls (continued)

Nutritional Facts: 35 g carbohydrate, 2 g fiber, 4 g protein.