Chicken Little Cinnamon Rolls |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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 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:
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.
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