These Bisquick cinnamon rolls are just as good as making them from scratch!
After all, 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 cinnamon roll recipes take so long, you’d have to be up before the sun to get them for breakfast.
That’s how I discovered this recipe using the magic of Bisquick mix.
No Yeast Cinnamon Rolls
Bisquick is a speedy replacement for all the ingredients that go into a regular bread dough. Plus, it produces biscuity, delicious cinnamon rolls. WITHOUT the need for yeast!
That’s right. These fluffy, crisp-on-the-edges cinnamon rolls will rise perfectly without any yeast. You also don’t need baking soda or baking powder.
The Bisquick takes care of all of that.
So, if you’re in a pinch and need a quick and delicious breakfast, keep reading. I’ll teach you how to make Bisquick cinnamon rolls in half an hour or less!
Ingredients
You’ll need six ingredients for the cinnamon rolls and two for the glaze. They are:
- Granulated sugar. You’ll make a cinnamon sugar mix with granulated sugar. You’ll also add it to the dough to sweeten it.
- Ground cinnamon. You can’t very well have cinnamon rolls without ground cinnamon.
- Bisquick. This secret ingredient makes these cinnamon rolls come together so easily.
- Milk. I prefer whole milk, but whatever you have will be fine.
- Butter. You can also substitute margarine if that’s what you have. Be sure to set it out and let it soften before adding it.
- Raisins. These are optional, but they always make cinnamon rolls taste better.
- Powdered sugar and milk. You’ll combine these two simple ingredients to make the decadent glaze to pour over the warm rolls.
How to Make Bisquick Cinnamon Rolls
1. Prepare. Set out the butter to let it soften. Grease a 13 x 9-inch baking pan, and preheat the oven to 375 degrees Fahrenheit.
2. Make the cinnamon sugar mixture. Combine 2 tablespoons of sugar with the cinnamon. Mix well, then set to the side.
3. Make the dough. Mix the Bisquick, milk, and 2 tablespoons of sugar in a large bowl. Keep mixing until you form a dough.
4. Knead the dough. Spread the dough out on a flat surface. Roll and shape the dough, kneading at least ten times.
5. Prepare the rolls. Use a rolling pin to flatten the dough into a 15 x 9-inch rectangle. Cover the dough in butter, then sprinkle the cinnamon-sugar mixture on top.
Add the raisins, then roll the dough into a tight log. Pinch the edges to seal it. Then, cut the log into 1-1/4-inch slices.
6. Bake. Place the slices cut side down on the baking pan. Bake for 23 to 25 minutes or until golden brown.
7. Cool the rolls and make the glaze. Remove the cinnamon rolls from the oven. Let them cool for 5 minutes, then remove them from the baking sheet.
While the rolls are cooling, make the glaze. Mix the powdered sugar and milk in a small bowl. Mix well until smooth.
8. Add the glaze. Pour the glaze over the still-warm rolls. Serve, and enjoy!
Tips & Tricks For Making the Best Cinnamon Rolls
Don’t forget these awesome cinnamon roll tips:
- Cut the dough log with dental floss. Get a strand about 12 inches long, and 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. If you do, it could become super tough. Then, you’ll have hockey pucks instead of sweet rolls.
- Don’t let the rolls fully cool before adding the glaze. Pouring the glaze on while the rolls are still warm will allow it to sink in a bit. This adds in some extra moisture and flavor.
- Be generous with the cinnamon-sugar. You can really use as much 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.
- 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 to roll your dough. A silicone mat works well, too. Either will help prevent a mess on your kitchen counter. This makes for much easier cleanup!
Recipe Variations
- Swap out the raisins. Use dried sweetened cranberries or blueberries instead of raisins for a unique flavor combination.
- Add nuts. Walnuts or pecans add a delicious crunch to your rolls! Add them in with the filling, either with or instead of the raisins.
- Vary the topping. 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!
- Make a fruity filling. 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.
- Experiment with flavor add-ins. 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, refrigerate them to save them from spoiling.
Cinnamon rolls are best when warm. So as far as how to reheat cinnamon rolls, all you need to do is microwave them for about 15-20 seconds.
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!
Bisquick Recipes
If these cinnamon rolls aren’t enough to sell you on the wonderfulness of Bisquick, here are a few other recipes made easier by this miracle ingredient:
And if you still want more recipes you can whip up in minutes, check out these 20 MORE Bisquick recipes.
More Cinnamon Roll Recipes You’ll Love
Viral TikTok Cinnamon Rolls with Heavy Cream
Paula Deen’s Cinnamon Rolls
Cinnabon Cinnamon Rolls
Bisquick Cinnamon Rolls Recipe (with Glaze!)
12
servings20
minutes25
minutes200
kcalIngredients
- For the Cinnamon Rolls
4 tablespoons granulated sugar, divided
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick mix
2/3 cup milk
2 tablespoons butter or margarine (softened)
1/4 cup raisins
- For the Glaze
1 1/3 cups powdered sugar
2 tablespoons milk
Instructions
- Preheat oven to 375 degrees Fahrenheit. 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 cups 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!
