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Easy Cinnamon Rolls

Servings: 12 cinnamon rolls
Comments:
I made these cinnamon rolls today and my husband had one with his "afternoon" cup of coffee. He said they were great, and said "it didn't take you very long for you to make these, why"?
"Just a little secret using Bisquick Mix."...........Diana

Ingredients:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 1/2 cups Bisquick mix
2/3 cup milk
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins (optional)
Glaze (see recipe below)

Instructions:
1. Heat oven to 375ºF (190ºC). Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.

2. Stir bisquick mix, 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.

3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

Glaze
1 1/3 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Stir together powdered sugar, milk and vanilla extract until smooth.

Variations:
Replace raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls.

Makes 12 cinnamon rolls.

Photograph taken by Diana Baker Woodall© 2003

Source: DianasDesserts.com
Date: March 4, 2003