Nothing says "special morning" quite like the irresistible aroma of freshly baked Glazed Cinnamon Rolls wafting from the kitchen. This recipe delivers that classic, comforting experience with a wonderfully simple approach.
While traditional homemade cinnamon rolls can be a time-consuming project, this quick and easy cinnamon roll recipe is the perfect shortcut to deliciousness. By using Bisquick™ baking mix, you can skip the yeast and long proofing times, creating a soft, reliable dough in just minutes. This makes it the perfect recipe for a lazy weekend breakfast, a special holiday brunch, or any time you crave a warm, gooey treat without the fuss. In under an hour, you can serve up a pan of these incredible Glazed Cinnamon Rolls, baked to golden-brown perfection and ready to delight your family. Get ready to make the best and easiest homemade cinnamon rolls that taste like they came straight from a bakery.
With a box of Bisquick™ these rolls come together easily. Below are the essential ingredients to make these Glazed Cinnamon Rolls.
Granulated Sugar: This is mixed with cinnamon to create the sweet and spicy filling that flavors the rolls. It caramelizes during baking, adding depth of flavor. It’s also added directly to the dough for sweetness and to help with browning.
Ground Cinnamon: Provides the signature warm and aromatic flavor that defines cinnamon rolls.
Bisquick™ Original Pancake & Baking Mix: This is the key ingredient that simplifies the recipe. It contains a pre-mixed blend of flour, leavening agents (like baking powder), and shortening. This eliminates the need for yeast and reduces prep time. It provides the structure for the rolls.
Milk: Adds moisture to the dough, helping to bind the ingredients together and contributes to the soft texture of the rolls. It’s also used in the glaze to thin the powdered sugar, creating a pourable glaze consistency.
Butter: Provides richness and flavor.
Raisins: Adds texture and sweetness to the filling. (Optional, can be substituted with other dried fruits or nuts).
Powdered Sugar: Is the base for the glaze, adding sweetness and a smooth texture.
Cinnamon rolls are always best when enjoyed fresh, but proper storage will help to maintain their quality for a few days.
Make sure the rolls are completely cooled before storing them. Using an airtight container, arrange the rolls in a single layer to prevent the glaze from sticking and smearing too much. If you need to stack them, place a sheet of parchment paper between the layers. Your rolls will keep 1 to 2 days.
Follow room temperature instructions. Your rolls will keep 3 to 4 days. When ready to eat, you can warm the refrigerated rolls in the microwave on high (100%) for a few seconds.
Wrap each cinnamon roll individually in plastic wrap. This will prevent freezer burn and keep them from sticking together. Place the wrapped rolls in a freezer bag or airtight container for 1 to 2 months. Thaw the rolls in the refrigerator overnight or at room temperature for a few hours. To reheat, microwave on high (100%) for a few seconds.
Heat oven to 375°F. Grease bottom and sides of a 13x9-inch pan.
In a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
In a medium bowl, stir Bisquick mix, 2/3 cup milk, and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and 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.
In a medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.
Try replacing the raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls.
If you like your cinnamon rolls a little taller, try baking them in a 11x7-inch pan.
Dental floss isn’t just for your teeth! Use it to easily cut the dough into slices. Place a 12-inch piece of floss under the roll where you want to make the cut. Then pull the floss ends up so they crisscross at the top and continue pulling the floss to cut through the dough.
It’s easy to glaze cinnamon rolls if you spread the warm rolls with Betty Crocker™ Rich & Creamy Vanilla Frosting.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6 g | % Value Not Available |
| Saturated Fat | 1 g | % Value Not Available |
| Cholesterol | 0mg | % Value Not Available |
| Sodium | 390 mg | % Value Not Available |
| Total Carbohydrate | 36 g | % Value Not Available |
| Dietary Fiber | 1 g | % Value Not Available |
| Protein | 2 g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 4% |
| Potassium | 80 mg | % Value Not Available |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
