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Chicken Little Cinnamon Rolls

Rated as 4.5 out of 5 Stars

"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"
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40 m servings
Original recipe yields 12 servings


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  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. Starting from along 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 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine the glaze ingredients; brush over rolls.


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My first "first to reiew"! These are your typical cinnamon rolls made with frozen bread dough but the lemon glase makes them great. The only changes I made were to add the zest of one lemon to...

Very nice cinnamon rolls, and not too sweet at all. I'm very much a tart sweet fan, so these were right up my alley. I don't really make anything using purchased frozen bread dough (I assume t...

These are alright, but we didn't like the lemon/cinnamon combination. Good thing I only glazed one roll, tasted it, and then used leftover maple icing on the rest of the rolls. These are littl...

These were better than any can rolls, quicker than most homemade recipes, but not as soft and fluffy as I had expected. I left out the raisins and lemon peel as I was taking them to work for a ...