Glazed Cinnamon Rolls

Prep 20 min
Total 50 min
Servings 12

Who doesn’t love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 14, 2007

Make with

Bisquick

Ingredients

Rolls

tablespoons granulated sugar

teaspoon ground cinnamon

2 1/2

cups Original Bisquick™ mix

2/3

cup milk

tablespoons granulated sugar

tablespoons butter or margarine, softened

1/4

cup raisins

Glaze

1 1/3

cups powdered sugar

tablespoons milk

Steps

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1

Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
2

In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
3

Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and 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.
4

Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
5

In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

Expert Tips

It’s easy to glaze cinnamon rolls if you spread the warm rolls with Betty Crocker® Rich & Creamy vanilla frosting.
Replace raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls.
Dental floss isn’t just for teeth! Use it to easily cut the dough into slices. Place a 12-inch piece of floss under the roll where you want to make the cut. Then pull the floss ends up so they crisscross at the top and continue pulling the floss to cut through the dough.