Description
Soft, gooey, and ready in just 30 minutes — these Bisquick Cinnamon Rolls are the ultimate quick breakfast treat. No yeast, no fuss, and full of cinnamon-sugar flavor!
Ingredients
For the Dough:
- 2 cups Bisquick baking mix
- ⅔ cup milk (whole or 2%)
- 1 tablespoon granulated sugar
For the Filling:
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1½ tablespoons ground cinnamon
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Optional Add-ins:
- ¼ cup chopped pecans or walnuts
- ¼ cup raisins
- 1 teaspoon orange zest
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease or line an 8×8-inch baking dish with parchment paper.
- Make the Dough: In a mixing bowl, combine Bisquick, milk, and sugar. Stir until a soft dough forms. Add a bit more Bisquick if it’s sticky or more milk if it’s dry.
- Roll the Dough: Dust your surface with Bisquick and roll the dough into a rectangle, about ¼ inch thick.
- Add the Filling: Spread softened butter evenly across the dough, then sprinkle brown sugar and cinnamon over it. Add nuts or raisins if desired.
- Shape the Rolls: Roll up the dough from the long side into a tight log. Slice into 9 even rolls using a sharp knife or unflavored dental floss.
- Bake: Place the rolls in the prepared dish. Bake for 18–20 minutes or until golden brown.
- Prepare the Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Let the rolls cool for 5 minutes, drizzle the glaze on top, and serve warm!
Notes
- Use buttermilk instead of regular milk for a richer, tangier flavor.
- Don’t overwork the dough — gentle mixing keeps the rolls soft.
- For a gooey caramel layer, spread a thin layer of butter and brown sugar at the bottom of the baking dish before adding the rolls.
- To reheat, pop them in the microwave for 15 seconds or in the oven for 5 minutes at 350°F (175°C).
- Add cream cheese frosting for an extra indulgent twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes