Easy Bisquick Cinnamon Rolls Recipe
Hey there, my cinnamon roll-loving friend! So, funny story: this recipe for Bisquick Cinnamon Rolls was born out of a kitchen disaster. I once promised a batch of homemade rolls for a brunch and realized too late that I was out of flour (typical me). But guess what? Bisquick saved the day! Now, these rolls have become a weekend staple around here, especially when the family’s in the mood for something sweet, but I’m not in the mood for a big mess.
Why You’ll Love This
I make this when I’m short on time but still want the house to smell like a bakery (is there any better smell?). My family goes crazy for these because they’re soft, sweet, and just the right amount of gooey. Plus, they’re ready before my coffee gets cold – a miracle, really. And as much as I love baking, rolling out dough can be… let’s say, frustrating. But not with this recipe!
Ingredients
- 2 cups Bisquick mix (or any pancake mix you’ve got on hand – I’ve used a store brand when in a pinch!)
- 2/3 cup milk (any kind works, though I’ve used almond milk and it’s just as yum)
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon (or more if you’re feeling spicy)
- 1/4 cup butter, melted (my grandma swore by salted butter, but you do you)
- Optional: 1/2 cup raisins or nuts (if you like a little crunch)
Directions
- Preheat your oven to 375°F (190°C). That gives you just enough time to mix everything up!
- Mix the Bisquick and milk in a bowl until a soft dough forms. Here’s a tip: if it’s too sticky, sprinkle a bit more Bisquick on your hands to prevent a mess.
- On a floured surface, roll out the dough into a rectangle (about the size of a baking sheet – kinda). Don’t worry if it looks a bit wonky; mine always does!
- Mix the sugar and cinnamon together. Spread the melted butter over the dough, then sprinkle on the cinnamon sugar. (This is where I sneak a taste… for quality control, of course.)
- Carefully roll the dough up. I find starting at the long edge works best. Then, slice into rolls about 1 inch thick.
- Place the rolls in a greased baking dish. Bake for 15-20 minutes until golden brown. (Pacing in front of the oven is optional but recommended.)
- Once they’re done, let them cool slightly. But not too much – warm rolls are the best rolls!
Notes
If your rolls seem too dry, it might be the Bisquick brand. I tried switching, and voilà! A little extra milk sometimes does the trick too. And if you’re out of cinnamon sugar? Just mix your own – equal parts cinnamon and sugar, easy as pie.
Variations
I’ve tried adding a dash of nutmeg to the sugar mix, and it adds a nice warmth. One time, I got adventurous and added chocolate chips – it was a hit! But once, I added too much butter, and it turned into a buttery mess. Lesson learned!
Equipment
If you don’t have a rolling pin, an empty wine bottle works wonders. Just saying.
Storage Information
These rolls can be kept in an airtight container for up to three days. Though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a bit of cream cheese frosting (or just a drizzle of icing sugar glaze). My family always pairs them with a big ol’ mug of hot cocoa.
Pro Tips
I once tried rushing the dough-rolling step, and regretted it because they came out lopsided. So take your time! Oh, and don’t skip the preheating – it really makes a difference in the baking.
FAQ
Q: Can I make these ahead of time? A: You bet! Just prepare them up to the baking step and refrigerate. Bake fresh when you’re ready.
Q: Can I freeze these? A: Absolutely. Freeze after baking and pop in the oven to reheat. They taste just as good!
