Chicken Little Cinnamon Rolls Recipe
Ingredients
| 1 loaf (1 pound) frozen bread dough, thawed | ||
| Butter/Margarine | 3 Tablespoon, melted | |
| Sugar | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Raisins | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) (GLAZE:) | |
| Lemon juice | 2 Tablespoon (GLAZE:) | |
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.
Starting from a long side, roll dough up tightly.
Seal seams.
Slice into 12 rolls; place in a greased 11-in.x 7-in.x 2-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.
Brush with butter.
Combine the sugar, cinnamon and lemon peel; sprinkle evenly over butter.
Sprinkle with raisins.
Starting from a long side, roll dough up tightly.
Seal seams.
Slice into 12 rolls; place in a greased 11-in.x 7-in.x 2-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.
Chef
