Easy Bisquick Cinnamon Rolls Recipe

The glaze is poured onto the Bisquick cinnamon rolls.

5 from 52 votes

Easy Bisquick Cinnamon Rolls Recipe

Indulge in the ultimate morning delight with Bisquick Cinnamon Rolls! These fluffy, golden brown swirls of cinnamon and sugar are a breeze to make, thanks to the convenience of Bisquick.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: buns

Calories: 450kcal

Author: Lynn Polito

Equipment

Ingredients

For the Dough

3 cups Bisquick
¾ cup Whole Milk
⅓ cup Sugar

For the Filling

½ cup Butter Softened
½ cup Brown Sugar
1 tablespoon Cinnamon

For the Soak

½ cup Heavy Cream

Glaze

1 cup Powdered Sugar
1 tablespoon Whole Milk
1 teaspoon Vanilla Extract

Instructions

Preheat the oven to 375 degrees. Grease a 9x9 inch baking dish. Set that aside.
In a large bowl, combine Bisquick, whole milk, and sugar. Mix well until a dough forms.
Flour a flat surface and turn the dough onto the surface. With a rolling pin, roll the dough until it is about ¼ inch thick, 18-20 inches long, and 8-10 inches wide.
Spread the softened butter all over the rolled out dough. Leave a one inch border around the dough. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture over the butter on the rolled out dough.
Starting with the side closest to you, roll the dough away from you so it forms a log. Try to keep the dough tight so a spiral forms on the inside.
Cut the log into 9 equal pieces and place the pieces in the greased baking dish. Pour the heavy cream over the buns and bake for 25-30 minutes.
While the buns bake, mix together the confectioners' sugar, vanilla extract, and milk in a medium bowl.
When the buns are golden brown and cooked. take them out of the oven and pour the glaze over the buns. Serve immediately.

Video

Notes

The dough should be stiff enough to roll out, but not too wet. Add 1 tablespoon of milk more if the dough is too stiff, or 1 tablespoon more of Bisquick if the dough is too wet.
Make sure your Bisquick is not expired. If the Bisquick is expired you will not get the delicious, fluffy texture in the rolls.
If you do not have heavy cream, half and half or whole milk can be used instead.
The rolls can be brown on the outside but still a little raw on the inside. If that happens, cover the pan with aluminum foil until the baking is completed.

Nutrition