Bisquick Cinnamon Raisins Rolls Wmaple Frosting Recipes

BISQUICK CINNAMON ROLLS

Steps:

• Preheat the oven to 375º Fahrenheit. Spray an 8" round cake pan or pie plate with cooking spray.
• In a medium bowl, mix together the baking mix and buttermilk to form a dough.
• Sprinkle flour on a pastry mat or on the counter.
• Using a rolling pin, roll the dough out to a 8x12" rectangle.
• Spread with softened butter, then sprinkle with brown sugar and cinnamon.
• Roll the dough up jelly roll style, then slice into 6 equal slices.
• Place the rolls into the prepared pan.
• Pour warmed heavy cream over the rolls.
• Bake for about 25 minutes or until the center roll is baked and not gooey. Pull up on the edge of a center roll to see if it looks done. Check the rolls at 20 minutes. If they are getting too brown, cover loosely with foil and continue to bake.
• In a small bowl, whisk together the powdered sugar, butter, vanilla and cream. Drizzle in more cream if needed to get the consistency of the glaze you'd like.
• Spread the glaze over the warm rolls.
• Serve immediately. Store any leftover rolls in an airtight container at room temperature.

GLAZED RAISIN-CINNAMON BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
• Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

BISQUICK CINNAMON BUNS

Steps:

• For Rolls: Heat oven to 375°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.

BISQUICK® CINNAMON ROLLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
• Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
• Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
• Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
• Place rolls into the prepared circular baking pan so that rolls touch.
• Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
• While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.

BISQUICK CINNAMON RAISIN ROLL UPS

Steps:

• Preheat oven to 400 degrees.
• Grease 12 medium muffin cups.
• Mix baking mix, raisins, sour cream and milk, beat vigorously 2o strokes.
• Gently smooth dough into ball on floured cloth - covered surface. Knead 10 times. Roll dough into rectangle, 12 x 10 inch. Spread rectangle with 2 tbsp soft butter.
• Mix brown sugar, nuts and cinnamon, sprinkle over dough. Roll up tightly, beginning at 12 inch side. Seal by pinching edge of dough into rill. Cut roll into 12 slices. Place slices, cut sides down in muffin cups. Brush melted butter over tops, srpinkle with granulated sugar.
• Bake about 15 minutes or until golden brown.

BISQUICKIE CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees.
• Mix baking mix, milk and egg until a soft dough forms.
• Turn dough onto lightly floured surface and knead gently until smooth.
• Pat or roll dough into an 8 x 10 rectangle.
• Combine cinnamon and sugar.
• Spread dough with butter and sprinkle with cinnamon and sugar mixture.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an ungreased cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
• Bake about 20 minutes or until light brown.
• Mix powdered sugar and water until spreading consistency; spread over warm roll.

BISQUICK CINNAMON RAISINS ROLLS W/MAPLE FROSTING

Steps:

• 1. Preheat oven to 375F. Lightly spray a cookie sheet w/non stick cooking spray.
• 2. In medium bowl, combine bisquick, 1 tbsp butter cut into pieces. Add milk and sugar. Mix till moistened. Turn out on cutting board that is lightly floured. With a rolling pin, make a rectangle about a 1/4 inch. Spread softened 1 tbsp of butter on dough, sprinkle with brown sugar, then cinnamon sugar. Sprinkle with raisins.
• 3. Carefully roll up dough and cut int 10 pieces. Bake for 20 minutes. Remove from oven and let cool for 10 minutes.
• 4. Combine powdered sugar, maple extract & milk. combine well and frost each roll.