🥐 Bisquick Cinnamon Rolls 🥐
Ingredients
For the Dough:
2¼ cups Bisquick baking mix
⅔ cup buttermilk (or DIY: 1 tsp vinegar or lemon juice + enough milk to reach ⅔ cup; let sit 5 minutes)
For the Filling:
¼ cup (4 tbsp) salted butter, softened
⅓ cup packed light brown sugar
2 tsp ground cinnamon
(optional: pinch of nutmeg or ¼ tsp pumpkin pie spice for warmth)
For the Soak:
⅓ cup heavy cream, gently warmed (microwave 20–30 seconds)
(substitutes: half-and-half, whole milk, or canned coconut cream)
For the Glaze:
1 cup powdered sugar, sifted
1 tbsp melted butter
½ tsp pure vanilla extract
1–2 tbsp heavy cream (or milk), as needed for drizzling consistency
Instructions
Prep & Preheat
Preheat oven to 375°F (190°C). Lightly grease an 8-inch round cake pan or pie dish with nonstick spray.
Make the Dough
In a medium bowl, stir Bisquick and buttermilk just until a soft, slightly sticky dough forms. Do not overmix—small lumps are fine.
Roll Out
Lightly flour a clean countertop or silicone mat. Turn dough out and roll into an 8×12-inch rectangle using a rolling pin (or press gently with floured hands if dough is too soft).
Add Filling
Spread softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon, pressing lightly so the mixture adheres.
Roll & Slice
Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 6 even slices using a sharp knife or unflavored dental floss for clean cuts.
Arrange & Soak
Place rolls cut-side up in the prepared pan. Pour warmed heavy cream evenly over the top—this creates a rich, moist crumb as they bake.
Bake
Bake 20–25 minutes, or until golden and the center roll springs back when lightly pressed. If tops brown too quickly, tent loosely with foil after 18 minutes.
Glaze & Serve
While rolls are still warm, whisk together glaze ingredients until smooth. Drizzle generously over the top—the warmth helps it melt into every swirl. Serve immediately for maximum gooeyness.
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