Chicken Littles

So our big breakfast Saturdays are sailing merrily along, and the star this morning was a delightfully large batch of cinnamon rolls. We've not yet managed to devour all 12, but they'll be gone before the night is over. At that point I'll do a few sit-ups because I like to try and pretend that 5 minutes of exercise is the answer to a Chicken Little binge :)

Chicken Little Cinnamon Rolls
1 loaf (1 pound) frozen bread dough, thawed
3 Tbsp butter, melted
1/3 c sugar
2 tsp ground cinnamon
1 tsp grated lemon peel
1/2 c raisins

On a lightly floured surface, roll the dough into a 14-in. x 10-in. rectangle. Brush with butter. Combine the sugar - lemon peel; sprinkle evenly over butter. Sprinkle with raisins. Starting from a long side, roll dough up tightly. Seal the seams. Slice into 12 rolls; place in greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine 1/2 c powdered sugar and 2 Tbsp milk (or lemon juice) and brush over the rolls.

A couple of years ago, Sara had a raw food blog, and Derek, of course, was in charge of taking the pictures. The photos were beautiful, and I'm certain that her recipes combined with his work inspired lots of raw food creations in kitchens across the land. Now, what you see here is the best we could come up with. We're all about keeping it real in this joint :)