Chicken Little Cinnamon Rolls
|Frozen bread dough loaf||1 Pound, thawed (1 Piece)|
|Butter/Margarine||3 Tablespoon, melted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
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.
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.