What’s better in the morning than a pan of freshly baked Bisquick cinnamon rolls? Not much, let me tell you. Instead of having to make it entirely from scratch or wait for the yeast to rise, you can skip the hassle and use Bisquick instead!
Bisquick Cinnamon Rolls
Cinnamon rolls can be a real pain to make from scratch, but this recipe uses the simple and forgivable cheat of some ready prepared Bisquick to make it easier. Even better, the final texture will be a little bit biscuity, which will pair really well with the rich filling and the sweet frosting we’re adding on top.
Bisquick Cinnamon Rolls Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
• Bisquick Mix (boxed or homemade)
• Granulated Sugar
• Brown sugar
• Granulated sugar
How To Make Bisquick Cinnamon Rolls
• Stir together the Bisquick, milk, and granulated sugar until a dough forms
• Mix in extra Bisquick mixture as needed to make the dough workable
• Dust the work surface with more Bisquick and roll out the dough, bringing it together again by kneading it three times
• Roll out the dough using a rolling pin into a rectangle and brush the top with softened butter using a pastry brush
• Combine the brown sugar, granulated sugar, and cinnamon together in a small bowl and then sprinkle over the butter
• Top with any extra toppings like raisings as desired
• Roll the dough up tightly, pinching the edges together to seal
• Cut the cinnamon buns into 1 inch thick slices
• Place the cinnamon buns into a prepared 8×8 pan in three rows and bake at 350 Fahrenheit for 15 minutes
• Cool for 5 minutes, and then top with Cinnamon Roll Frosting
How To Roll Up the Dough Easily
The hardest part of making cinnamon rolls is trying to get the whole dough rolled up tightly. The trick is to really carefully roll the dough up from one side, tucking it in as you do it.
It would help if you imagined it like trying to roll up a towel so that you can fit it into a small bag. If you find the dough isn’t sticking properly, you can wet the edges with some water or egg wash to make it a bit easier to stick together.
Another key thing to keep in mind is to make sure that the seam created when you finish rolling the dough is flattened a little bit, and then turn the dough so that the seam is on the countertop as you cut it. This will prevent the cinnamon rolls from deforming or breaking apart.
What’s A Good Substitute for Cinnamon Roll Frosting?
Using supermarket cinnamon roll frosting might seem like a bit of a cheat, but it really does taste incredible and I fully support you if you dont’ want to make any frosting.
However, if you really want to make your own, you can just whip up a quick powdered sugar glaze. Mix 2 tablespoons of melted butter with 2 teaspoons of vanilla and 4 tablespoons of milk into about 2 cups of powdered sugar. Keep mixing it with a whisk until it is fully incorporated, and you are left with a rich, liquid glaze that you can drizzle onto your rolls.
Looking for more delicious recipes? Try these out:
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Bisquick™ Cinnamon Rolls
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Baked Goods
- Karlynn Johnston
- 2 1/2 cups Original Bisquick™ mix plus extra for work surface
- 2/3 cup milk
- 1 tablespoon granulated sugar
- 1/3 cup butter softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/4 cup raisins optional
- 1/2 batch Cinnamon Roll Frosting
- In a medium bowl, stir the Bisquick mix, milk, and granulated sugar until a soft dough forms. If the dough is too sticky, slowly and gradually mix in enough Bisquick mix (up to 1/4 cup) until you are able to handle the dough.
- Dust your work surface with extra Bisquick mix.
- Place the dough onto the work surface and roll the dough in the mix to coat in the mixture all over it. Knead the dough 3-4 times to bring it together.
- Using a rolling pin, roll the dough into a 12×9-inch rectangle. Taking a pastry brush, brush the softened butter all over the top of the dough.
- Combine the brown sugar, granulated sugar, and cinnamon together in a small bowl.
- Sprinkle the cinnamon-sugar mixture over the butter evenly. Sprinkle raisins on top if desired.
- Roll the dough up tightly, beginning at the 12-inch side, rolling like a jelly roll. Pinch the edges together to seal.
- Cut the cinnamon buns into 1 inch thick slices, yielding 12 buns.
- Place into the prepared 8×8 pan, doing three rows of four buns.
- Bake in the oven for 15-20 minutes until golden brown – these can be baked up FAST and you don’t want to overbake them!
- Cool for 5 minutes.
- Prepare the Cinnamon Roll Frosting and pour over top while they are still warm in the pan.
- Serve while warm.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.