Ah, Bisquick – is there anything it can’t do? I mean seriously – pancakes, pot pies, waffles, biscuits, dumplings, and now – cinnamon rolls? I have done cinnamon rolls from scratch before, and they are amazing, but time consuming. Well, with these bisquick cinnamon rolls, you get to skip the dough rising step (which means a faster oven to mouth time – which is definitely important!)
4 cups Bisquick mix
1 1/4 cup buttermilk
4 tablespoons sugar
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts (I used pecans)
2 Tablespoons butter melted
3/4 cup butter, melted and cooled
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla
1. In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
2. In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
3. Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
4. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick
5. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
6. Sprinkle sugar/nut mixture over butter.
7. Start rolling dough from long end.
8. Slice into 16 pieces
9. Transfer slices to a well greased (sprayed) 9 x 13 pan. I used a spatula to make it easier
10. Bake in preheated 375 degree oven for 25-30 minutes, util just golden brown on tops.
11. Let sit for 5 minutes before serving.
12. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.
These really were seriously easy – and fast! I think cinnamon rolls from scratch can be intimidating for a lot of people – they require rolling, and rising, and waiting, and precision – and I know for me sometimes those things don’t come so easily. But these were really the perfect recipe for anyone to make, not to mention that I pretty much had everything on hand already (minus the buttermilk)
They were nice and soft, and I personally love me a soft doughy cinnamon roll! The pecans got nice and roasted which give an awesome crunchy texture to an otherwise pillowy sweet roll. The rolls were perfect warm, but were delicious cold too!
I will definitely be making these again – possibly tomorrow. Seriously – they are that good!