Bisquick Cinnamon Rolls Recipes

BISQUICKIE CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees.
• Mix baking mix, milk and egg until a soft dough forms.
• Turn dough onto lightly floured surface and knead gently until smooth.
• Pat or roll dough into an 8 x 10 rectangle.
• Combine cinnamon and sugar.
• Spread dough with butter and sprinkle with cinnamon and sugar mixture.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an ungreased cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
• Bake about 20 minutes or until light brown.
• Mix powdered sugar and water until spreading consistency; spread over warm roll.

BISCUIT CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

GLAZED CINNAMON ROLLS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

BISQUICK CINNAMON ROLLS

Steps:

• Preheat the oven to 375º Fahrenheit. Spray an 8" round cake pan or pie plate with cooking spray.
• In a medium bowl, mix together the baking mix and buttermilk to form a dough.
• Sprinkle flour on a pastry mat or on the counter.
• Using a rolling pin, roll the dough out to a 8x12" rectangle.
• Spread with softened butter, then sprinkle with brown sugar and cinnamon.
• Roll the dough up jelly roll style, then slice into 6 equal slices.
• Place the rolls into the prepared pan.
• Pour warmed heavy cream over the rolls.
• Bake for about 25 minutes or until the center roll is baked and not gooey. Pull up on the edge of a center roll to see if it looks done. Check the rolls at 20 minutes. If they are getting too brown, cover loosely with foil and continue to bake.
• In a small bowl, whisk together the powdered sugar, butter, vanilla and cream. Drizzle in more cream if needed to get the consistency of the glaze you'd like.
• Spread the glaze over the warm rolls.
• Serve immediately. Store any leftover rolls in an airtight container at room temperature.

BISQUICK® CINNAMON ROLLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
• Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
• Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
• Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
• Place rolls into the prepared circular baking pan so that rolls touch.
• Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
• While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.

BISQUICK CINNAMON ROLLS RECIPE - (4.1/5)

Steps:

• In a large bowl, Combine Bisquick, buttermilk and sugar using a fork. Mix just until all combined to create a dough. In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside. Generously flour rolling surface. I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges. Sprinkle sugar/nut mixture over butter. Start rolling dough from long end. Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry. Transfer slices to a well greased (sprayed) 9" x 13" pan. I used a spatula to make it easier. Bake in preheated 375 degree fahrenheit oven for 25-30 minutes, until just golden brown on tops. Let sit for 5 minutes before serving. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

BISQUICK CINNAMON BUNS

Steps:

• For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
• Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.
• Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
• For Glaze: Stir together powdered sugar and milk until smooth.