Bisquick butter chunk cinnamon rolls
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cold butter or margarine |
| 2½ | cup | Bisquick baking mix |
| ½ | cup | Milk |
| 1 | Egg | |
| 2 | tablespoons | Butter or margarine; softened |
| 3 | tablespoons | Sugar |
| 1½ | teaspoon | Ground cinnamon |
| 1 | cup | Powdered sugar |
| 1 | tablespoon | Milk |
Directions
GLAZE
1. Heat oven to 425 degrees.
2. Grease square 8x8x2-inch pan. Cut cold butter into ¼-inch cubes. Toss baking mix and cubes until coated. Beat milk and egg; stir into butter mixture. Turn dough onto cloth-covered board generously dusted with baking mix; roll to coat.
3. Fold and knead 10 times; roll into rectangle, 15x8-inches. Spread with soft butter. Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15-inch side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan.
4. Bake until golden, about 15 minutes; cool 15 minutes. Drizzle with Glaze. Makes 1 dozen rolls.
5. GLAZE: Mix powdered sugar and milk until smooth.
FROM BISQUICK AD
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .