Bisquick Cinnamon Rolls

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Bisquick Cinnamon Rolls

Made at home, these Bisquick cinnamon rolls are simple, eggless, and require no yeast! Ready in less than an hour, perfectly tender, and perfect for a family breakfast. Get the recipe for these mouthwatering cinnamon rolls with our detailed instructions.

INGREDIENTS

  1.  2 1/4 cups Bisquick mix FOR THE ROLLS
  2. two and a third cups buttermilk
  3. 1/4 cup softened butter for filling
  4. 1/3 cup packed brown sugar
  5. two tsp of cinnamon
  6. 1/3 cup heavy cream, warmed, for soaking

Regarding the freezing:

  1. One cup of sugar powder
  2. One tablespoon of melted butter
  3. Half a teaspoon of extract from vanilla beans
  4. One spoonful of heavy cream

PROCEDURE

  • Preheat the oven to 375°F.
  • Apply cooking spray to a pie plate or 8-inch round cake pan.
  • Mix Bisquick and buttermilk in a medium-sized bowl until a soft dough forms.
  • Dust the counter or a pastry mat with flour.
  • On the floured board, lay out the dough using a rolling pin into an 8 by 12 inch rectangle.
  • After spreading softened butter over the whole thing, mix with cinnamon and brown sugar. Roll the dough jelly roll style, starting from the long end. Using a sharp knife or dental floss, cut the dough into six equal pieces.
  • Put the rolls, cut side up, in the baking dish that has been oiled. Drizzle the rolls with warmed heavy cream.
  • Bake for 20 to 25 minutes, or until the middle roll is cooked through and not sticky, in a preheated oven. To check if a center roll is finished, pull up on its edge. After 20 minutes, check the rolls. Continue baking them with a loose foil cover if they start to brown too much.
  • Mix the powdered sugar, butter, vanilla, and cream in a small bowl. If additional cream is required to get the desired glaze consistency, drizzle it on. Drizzle the warm rolls with the glaze.

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