***Rolls*** 2 tablespoons sugar 1 teaspoon ground cinnamon 2 1/2 cups biscuit baking mix 2/3 cup milk 2 tablespoons sugar 2 tablespoons butter or margarine, softened 1/4 cup raisins ***Glaze*** 1 1/3 cup powdered sugar 2 tablespoons milk
For Rolls: Heat oven to 375 degrees F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.
Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
For Glaze: Stir together powdered sugar and milk until smooth.
High Altitude: Heat oven to 400 F. Bake about 20 minutes.
still like a biscuit with a wannabe cinnamon effect..... c'mon can we get a better result? all I got is time and ingredients, HELP
Jul 4, 2013
These are definitely more dense and biscuity than what I was expecting. Kinda like a scone maybe. Great flavor though!
Jul 7, 2010
krogers2828 Member since: July 7, 2010
put think xlice of butter on them when their in the oven right before you take them out. let it melt and then sprinkle sugar and cinnamon on them.
use extra everything.
make em and eat em while ur baked.
Jul 15, 2009
doubled the sugar and cinnamon. didn't measure margerine just spread thin to edges. They were great! Tastes like Burger King Cinnamini's.
Despite other reviews, give'em a try! They are buiscity but the recipe is Bisquick after all.
Nov 22, 2008
It's more of a cinnamon biscuit. I might make them again, but next time I'd add more cinnamon.
Jan 6, 2008
onthedot Member since: January 6, 2008
Be creative and you'll love these! Some tips: use more butter, mix in more sugar. Be generous with the cinnamon and sugar, and don't overcook them--i.e. don't let the crust/top to turn too brown.
Biggest tip of all: They'll be moist if you microwave them just before serving for about 20 seconds!
I also prefer a butter/powdered sugar topping, and also have altered the recipe to include apple jam with the glazing.
Also used half and half the first time because I didn't have milk on hand. They rose to about double the height of normal and were very rich.
Dec 4, 2007
i doubled the butter and they turned out great. Really make sure you roll them tight, mine unwrapped a little.
Nov 23, 2007
I doubled the butter the recipe called for, and it made them fine. There are other Bisquick cinnamon roll recipes out there, but this one didn't call for eggs (since I was out), so I made it despite all the warnings. I'm satisfied with the results.
Nov 21, 2007
Worst cinnamon rolls I've ever baked! Do not expect the rolls that rise nicely, are flakey and melt-in-your-mouth soft. These "rolls" are more firm and stiff...more the consistency of an actual biscuit with cinnamon. The 2 rating is because technically they are edible. I would never make these rolls again.