These Bisquick cinnamon rolls are just as good as making them from scratch!
It doesn’t get much better than fresh cinnamon rolls in the morning.
The gooey, sugary center and crispy, frosted edges are just to die for, especially when combined with your favorite cup of coffee or tea.
However, some recipes for cinnamon rolls take so long, you’d have to be up before the sun to get them for breakfast.
That’s how I discovered this recipe to make cinnamon rolls using the magic of Bisquick mix.
It’s a speedy replacement for all the ingredients that go into a regular bread dough, and produces biscuity, delicious cinnamon rolls.
So if you’re in a pinch and need a quick and delicious breakfast, keep reading to learn how to make Bisquick cinnamon rolls in half an hour or less!
For other dishes you can whip up in minutes, check out these easy Bisquick recipes.
Tips & Tricks For Making the Best Cinnamon Rolls
- Since these cinnamon rolls don’t have yeast, they aren’t as soft and fluffy as the usual kind. They are more flaky and crumbly, but still oh so delicious.
- For a clean, smooth cut through the cinnamon roll, use dental floss! Get a strand about 12 inches long, place it under the log where you need to cut, then pull the string up until the ends crisscross at the top. Keep pulling to cut through the whole slice. Easy!
- Don’t overmix the dough or it could become super tough and you’ll have hockey pucks instead of sweet rolls.
- Pouring the glaze or frosting on while the rolls are still warm will allow the glaze to sink in a bit and add in some extra moisture and flavor.
- You can really use as much cinnamon and sugar as you like, no need to stick to the exact measurements in the recipe. And feel free to add in other spices too. I love to use pumpkin spice or nutmeg sometimes as well.
- Check the rolls periodically, if they’re getting golden too fast around the edges, wrap the dish loosely in foil so the rest of the rolls cook more evenly.
- Use a pastry mat or other silicone mat to roll out your dough, rather than making a mess of your kitchen counter. This makes for much easier cleanup!
Recipe Variations
- Use dried sweetened cranberries or blueberries instead of raisins for a unique flavor combination.
- Walnuts or pecans add a delicious crunch to your rolls! Add them in with the filling, either with or instead of the raisins.
- Instead of a simple sugar glaze, a tasty variation would be to top your sweet rolls with a cream cheese and lemon zest frosting. Yum!
- If you prefer fruity flavors, try making a filling from raspberries, sugar, and cornstarch. It’s so sweet but with a fresh and tangy edge.
- For a more refined palate, try cardamom instead of cinnamon, and infuse your dough with orange juice, zest, or flavoring.
How to Store Bisquick Cinnamon Rolls
If you have any leftovers (which isn’t likely, these Bisquick Cinnamon rolls are too scrumptious) simply store them in an airtight container at room temperature. If they are still around after 24 hours, then refrigerate them to save them from spoiling.
Cinnamon rolls are best when warm. You can easily reheat them in the microwave. Just do about 15-20 seconds so they don’t toughen up.
If you don’t use up your cinnamon rolls before they start to get a little stale, you can always make them into a french toast breakfast casserole!
How to Make Bisquick Cinnamon Rolls
Bisquick Cinnamon Rolls Recipe (with Glaze!)
12
servings20
minutes25
200
kcalIngredients
2 tablespoons 2 granulated sugar
1 teaspoon 1 ground cinnamon
2 1/2 cups 2 1/2 Original Bisquick mix
2/3 cup 2/3 milk
2 tablespoons 2 granulated sugar
2 tablespoons 2 butter or margarine (softened)
1/4 cup 1/4 raisins
Glaze:
1 1/3 cups 1 1/3 powdered sugar
2 tablespoons 2 milk
Directions
- Preheat oven to 375 degrees F. Grease the bottom and sides of a 13×9-inch baking pan.
- In a small bowl, mix together 2 tablespoons of sugar and the cinnamon and set to the side.
- In a large bowl, combine the Bisquick mix, 2/3 milk, and 2 tablespoons sugar until a dough forms. Mix in more Bisquick (up to 1/4 cup) if the dough is too sticky.
- Spread some of the Bisquick mix onto a flat surface. Gently roll the dough onto the coated surface so that it gets thoroughly coated. Shape the dough into a ball and knead 10 times.
- Using a rolling pin, spread the dough into a 15×9-inch rectangle. Spread butter onto the dough and sprinkle the cinnamon-sugar mixture evenly onto the surface. Add the raisins evenly over the dough.
- Roll the dough tightly into a log beginning at the wider side. Pinch the edges to seal the roll. Cut the log into 1 1/4-inch slices and place them cut side down in the baking pan.
- Bake for 23-25 minutes or until golden brown.
- Cool for about 5 minutes and then remove the rolls from the pan.
- In a separate bowl, mix the powdered sugar and 2 tablespoons milk until it turns into a smooth glaze. Pour glaze over the warm rolls.
- Enjoy!
