Bisquick Cinnamon Rolls with Brown Sugar

Bisquick cinnamon rolls are so easy. No yeast cinnamon rolls with no rise required either. Just mix dough, fill, slice, bake and frost. Fast way to make this old fashioned favorite breakfast.

Bisquick Cinnamon Roll Recipe

Have you only made pumpkin pancakes with Bisquick or biscuits with the contents of this yellow box? I mean….you need to start thinking outside of the box friends (get it?).

It’s a dry baking mix, you can use it for well….baking, lots of things y’all. From dinners to desserts and everything in between we will show you this and a few more.

Take a peek at what you will need here below. A few helpful tips are to use the regular vs. the healthy low fat version. I mean we aren’t counting calories here, and a bit of fat will make these babies more moist and tender so???

Cinnamon Rolls with Bisquick

Another thing is to use 2% or whole milk. Once again, you want a bit of fat in the mix so they aren’t so dry. Last but not least do NOT bake these too long. One minute too long will make them drier than you want them to be, you want ooey gooey moist bites y’all….with lots of frosting, that too.

Ingredients

• 2.5 cups of bisquick mix
• Milk – 2% or whole is best
• Vanilla extract is great, sometimes I will add a bit of almond extract too
• Butter needs to be room temperature and softened but not melted butter
• I like brown sugar and cinnamon mixed together but you could use white sugar instead
• You could add 1/2 c. of raisins, optional, or crushed nuts is good too
  • or spread with other fillings like our Peanut Butter Sweet Rolls
• Non stick cooking spray is helpful to slide them out later

Powdered sugar glaze recipe

For the top you can either buy a tub of ready made vanilla or cream cheese frosting. OR you can make a simple glaze with just these 2 ingredients whisked together.

• 1 c powdered sugar
• 2 tbsp milk 2% or 

For more of a Pumpkin Spice Cinnamon Rolls you could add some puree into the sugar and thin out with the milk with a bit of nutmeg and cinnamon to taste.

One other version we have made without yeast or the need for rising used refrigerated dough. You can take a peek at our cinnamon rolls with crescent rolls too.

How to Make Quick Cinnamon Rolls

• In a small bowl combine your sugar and cinnamon together.
  • Set aside for now. In a bowl, whisk together Bisquick and 2 Tbsp of cinnamon sugar mix.
  • Stir in milk and vanilla extract too.  Mix until a dough forms.
• Use a rolling pin to roll out dough on a lightly floured surface (I used additional Bisquick to flour my board). Spread softened butter on the dough.
  • Then sprinkle remaining cinnamon sugar mixture over the dough. If you wanted to add raisins and/or nuts do so now.
• Roll the dough out into a log and slice into 10-12 pieces. Place the rolls in a lightly sprayed with non stick spray baking pan. (My pan was an 8×8).
• Preheat the oven at 375 degrees and bake for approximately 18 – 20 minutes or just until middle is no longer sticky and tops are very lightly browned.  While the cinnamon rolls are baking, prepare the glaze by stirring powdered sugar and milk together until smooth and creamy.

As soon as rolls are no longer sticky inside, with a toothpick, and top is lightly golden brown take them out. Set on a cooling rack for 5-10 minutes and then serve warm with glaze over the top. Another cooking / baking option is to make Crockpot cinnamon rolls this way.

Cinnamon Rolls in a Muffin Tin

There is another way to bake these too. Instead of putting them next to one another in a baking dish you can use a muffin tin too!

This way they bake faster and just scoop out with a bit of crisp all the way around the edges. Use our temp. and timing in our cinnamon roll muffins recipe for those.

And there is one other way, air fryer cinnamon rolls. You’d want to put a piece of parchment on the bottom for this but you can bake to order this way “baking” just a few at a time. Great when it is super hot outside and you aren’t about to turn on your oven.

How to Save Leftover Cinnamon Rolls

Ok so if you make these you may have a few that weren’t consumed. You don’t want to throw those babies out, I mean that would be tragic. They save quite well but you do need to do it right or they’ll dry out which would stink. Once they are are at room temperature you can slide them into a freezer bag.

Make sure you really suck all of the air out of that bag though so the edges stay tender. Do not put them into the fridge! There is no need for that and if you do they will stiffen up for sure.

Instead, put them on the countertop for up to 2 days. To reheat just put on a plat with more frosting on top and heat. 1 minute or so usually does the trick. The glaze (or a tbsp of maple syrup) will loosen it up again so it will be like sweet rolls once again. Have fresh fruit? Throw some of that on top for freshness!