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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
  • Total Time
    Prep: 15 min. + rising Bake: 25 min. + cooling
  • Makes
    1 dozen


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


  • On a lightly floured surface, roll the dough into a 14x10-in. rectangle. Brush with butter. Combine the sugar, cinnamon and lemon zest; 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 11x7-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.
Nutrition Facts
1 each: 191 calories, 5g fat (2g saturated fat), 8mg cholesterol, 240mg sodium, 35g carbohydrate (16g sugars, 2g fiber), 4g protein.

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