Bisquick cinnamon rolls



2 1/4 cups bisquick mix

2/3 cup of milk

To fill:

1/4 cup butter (soft)

1/3 cup brown sugar (packed)

2 teaspoons of cinnamon

to soak:

1/3 cup heavy cream (warm)


1 cup powdered sugar

1 tablespoon of melt butter

1/2 teaspoon of vanilla extract

1 tablespoon of heavy cream


Preheat oven 375 degrees F. Spray an 8-round cake pan or pie plate with cooking spray.

In a medium bowl, mix the bread mixture with the buttermilk to form a paste.

Sprinkling flour on pastry mat or on counter.

Using a rolling pin, roll the dough into an 8″ x 12″ rectangle.

Brush with soft butter, then sprinkle with brown sugar and cinnamon.

Roll the dough in a jelly-roll fashion, then cut it into 6 equal slices.

Put the rolls in the prepared pan.

Pour  heavy cream on rolls.

Bake for 25 minutes or until center rolls are cooked through and not sticky.

Swipe up on the edge of a center roll to see if it looks completed. Check out the menus in 20 minutes. If they become too brown, cover them loosely

With foil and continue to bake.

– In a small bowl, whisk together the powdered sugar, butter, vanilla and cream. Drizzle more cream if needed to get your desired glossy texture.

Spread the glaze over the warm rolls.

– Serve immediately. Store any leftover rolls in an airtight container at room temperature.

Enjoy !

See also  Tres Leches Cake