Cinnamon Roll Wrapped Spicy Chicken Tenders
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Cinnamon Roll Wrapped Spicy Chicken Tenders

Cinnamon Roll Wrapped Spicy Chicken Tenders

Sweet and savory perfection! This recipe offers a unique blend of flavors and textures, combining the sweetness of cinnamon rolls with the savory taste of breaded chicken tenders.

Servings: 16 servings (1 serving = 2 rolls)
Prep
INGREDIENT
WEIGHT
MEASURE
Finishing
INGREDIENT
WEIGHT
MEASURE
Prep
  1. Thaw cinnamon rolls, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
  2. Thaw chicken strips under refrigeration.
Assembly
  1. Cut cinnamon roll in half across the coils (vertically) with scissors to get 2 dough strips.
  2. Wrap 1 dough piece around center of each chicken strip, leaving ends showing.
  3. Press dough edges together to seal and place seam-side down on parchment-lined sheet pan.
  4. Bake as directed until cinnamon roll is golden brown and chicken has reached 165°F.
BAKE:
TEMP
TIME
Convection*
350°F
8-12 minutes
Standard
400°F
13-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Finishing
  1. Stir icing and hot sauce together until thoroughly mixed.
  2. Drizzle 1 tsp of sauce over each piece at service.

  • For crediting in USDA Child Nutrition Programs, 1 serving (2 pieces) = 2 oz equivalent Grain, 2 oz equivalent M/MA.

  • Swap out spicy chicken tenders for regular tenders for a less spicy menu option. 

View Recipe Instructions

Nutrition Information

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Serving Size:
2 rolls
Calories
510
Calories from Fat
210
% Daily Value
Total Fat
24g
37%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
870mg
36%
Total Carbohydrate
56g
19%
Dietary Fiber
3g
14%
Sugars
20g
Protein
16g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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