Bisquick Glazed Cinnamon Rolls
By arwarren
Adapted from: http://www.bettycrocker.com/recipes/glazed-cinnamon-rolls/1c3c517d-dbe4-4c62-8eac-bf43da4615c4
- 12
- Average
- 20 mins
- 25 mins
- 5 mins
- Average budget
Ingredients
- Rolls
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 1/2 cups Original Bisquick® mix
- 2/3 cup milk
- 2 tablespoons granulated sugar
- 2 tablespoons butter or margarine, softened
- 1/4 cup raisins (Optional, I didn't add them)
- Glaze
- 1 1/3 cups powdered sugar
- 2tablespoons milk
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
5. In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.
You might want to add an egg and 2 tablespoons sour cream.
For the filling I used 4 tablespoons butter, brown sugar (1/4 cup), instead of the granulated and much more cinnamon.
I also melted 4 tablespoons of butter in bottom of pan and sprinkled 2 tablespoons of brown sugar and placed the rolls on top.