When the craving for warm, homemade cinnamon rolls strikes but time is of the essence, this Bisquick-based recipe comes to the rescue. Traditional cinnamon rolls, while delicious, typically require hours of preparation, including multiple rises and careful handling of yeast dough. This ingenious version bypasses the complexities while delivering the same comforting aroma and satisfying taste that makes cinnamon rolls a beloved breakfast treat.
The beauty of using Bisquick as your base lies in its convenience and reliability. The pre-mixed combination of flour, leavening agents, salt, and shortening eliminates several steps while ensuring consistent results. These rolls may not be exactly like their yeast-raised cousins, but they offer their own charm with a tender, biscuit-like texture that pairs perfectly with the sweet, cinnamon-spiced filling and creamy glaze.
This recipe has become a favorite among busy parents, novice bakers, and anyone who appreciates the joy of fresh-baked goods without the wait. The rolls come together in about 30 minutes, making them perfect for impromptu weekend breakfasts, holiday mornings, or whenever you need a quick but impressive treat. The simplicity of the recipe also makes it an excellent choice for cooking with children, introducing them to the pleasures of baking while building confidence in the kitchen.
Easy Bisquick Cinnamon Rolls
Equipment
- Large mixing bowl
- Rolling Pin
- Measuring cups and spoons
- Pastry brush
- 9×13 inch baking pan
- Parchment paper
- Sharp knife or dental floss
- Small bowl for glaze
- Whisk
- Spatula
Ingredients
- For the Rolls:
- 2¼ cups Bisquick mix
- ⅔ cup milk
- 2 tablespoons melted butter
- 3 tablespoons softened butter for filling
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line 9×13 inch pan with parchment paper.
- In a large bowl, mix Bisquick and milk until soft dough forms.
- Turn dough onto lightly floured surface and knead 10 times.
- Roll dough into a 12×8 inch rectangle.
- Brush with 2 tablespoons melted butter.
- Mix brown sugar and cinnamon in a small bowl.
- Sprinkle sugar-cinnamon mixture evenly over buttered dough.
- Starting at long side, roll dough tightly into a log.
- Cut into 12 equal slices.
- Place rolls in prepared pan, leaving space between each.
- Bake 15-18 minutes or until golden brown.
- While rolls bake, make glaze by whisking powdered sugar, milk, and vanilla until smooth.
- Pour glaze over warm rolls before serving.
Notes
For easier slicing, use unflavored dental floss
Rolls can be assembled the night before, refrigerated, and baked in the morning
To reheat, microwave individual rolls for 15-20 seconds
Variations: Add ½ cup chopped nuts to filling
Include ½ cup raisins
Add orange zest to glaze
Use cream cheese frosting instead of glaze For softer rolls, brush with melted butter right after baking
If dough is sticky, use additional Bisquick when rolling
Can be frozen before baking for up to 1 month
Allow rolls to cool 5 minutes before glazing
Store in airtight container at room temperature
For gooey centers, decrease baking time by 2 minutes
