butter chunk cinnamon rolls (bisquick)

Categories
Breads
Desserts
Breakfast
Yield
6 servings
MeasureIngredient
¼ cup COLD BUTTER
2½ cup BISQUICK BAKING MIX
½ cup MILK
1 each EGG
2 tablespoons BUTTER MELTED
3 tablespoons SUGAR
1½ teaspoon CINNAMON
1 x GLAZE

PREHEAT OVEN TO 4250F.

GREASE A SQUARE PAN. CUT COLD BUTTER INTO ¼" CUBES. TOSS BAKING MIX AND BUTTER CUBES UNTIL WELL COATED. BEAT MILK AND EGG; STIR INTO BAKING MIX.

TURN DOUGH OUT ONTO A SURFACE COATED GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL. KNEAD AND FOLD TEN TIMES. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 8". SPREAD MELTED BUTTER OVER THE DOUGH. SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL DOUGH STARTING AT THE 15" SIDE. CUT INTO 12 PIECES. PLACE IN THE PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN.

SPREAD WITH GLAZE MADE FROM 1c POWDERED SUGAR AND 1 TABLESPOON MILK

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