Bisquick Cinnamon Rolls
These quick and easy Bisquick cinnamon rolls are a delightful breakfast treat that can be made in no time. With a soft and fluffy texture, topped with a sweet glaze, they're sure to please everyone at the table.
Equipment
- 1 mixing bowl
- 1 9-inch round cake pan
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rolling pin
- 1 toothpick
Ingredients
- 2 cups Bisquick baking mix
- 2 tablespoons granulated sugar
- ⅔ cup milk
- 2 tablespoons melted butter for dough
- 2 tablespoons brown sugar for filling
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter for filling
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- ½ teaspoon vanilla extract for glaze
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the Bisquick baking mix and granulated sugar. Stir until well mixed.
- Add ⅔ cup of milk and 2 tablespoons of melted butter to the bowl. Mix until a soft dough forms.
- Lightly flour a clean surface and roll out the dough into a rectangle about ¼-inch thick.
- In a separate small bowl, mix the brown sugar and ground cinnamon. Add 1 tablespoon of melted butter and mix until crumbly.
- Spread the cinnamon-sugar mixture evenly over the dough rectangle.
- Starting from one edge, carefully roll the dough into a tight log. Pinch the seams to seal.
- Slice the rolled dough into 8 equal pieces and place them in a greased 9-inch round cake pan.
- Bake the rolls in the preheated oven for 15 minutes or until golden brown. Insert a toothpick to check for doneness; it should come out clean.
- While the rolls are baking, prepare the glaze by whisking together powdered sugar, 2 tablespoons of milk, and vanilla extract in a bowl until smooth.
- Once baked, remove the rolls from the oven and allow them to cool slightly before drizzling with glaze.
Notes
These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Feel free to add nuts or raisins to the filling for extra flavor and texture.