Ingredients:

  • 2 ½ cups Bisquick Baking Mix
  • 2 Tablespoons Granulated Sugar
  • ¾ cup Whole Milk or Heavy Cream
  • 4 Tablespoons Unsalted Butter, softened
  • ½ cup Light Brown Sugar, packed
  • 1 Tablespoon Ground Cinnamon
  • 1 cup Powdered Sugar (Confectioners')
  • 2–3 Tablespoons Whole Milk or Heavy Cream (for glaze)
  • ½ teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x9 inch square baking pan and set aside.
  2. In a medium bowl, whisk together the Bisquick mix and granulated sugar.
  3. Pour the cold milk or cream into the dry mix. Stir briefly with a fork until a cohesive, slightly sticky dough forms. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Knead gently 5–6 times just until the dough comes together smoothly.
  5. Prepare the Filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon until a thick paste forms.
  6. Roll the dough into a rectangle shape, aiming for approximately 12 inches long by 8 inches wide. Spread the cinnamon-sugar mixture evenly over the entire surface, leaving a ½-inch border along the 12-inch top edge.
  7. Starting from the bottom 12-inch edge, roll the dough tightly upwards, creating a log. Pinch the top seam firmly to seal the roll.
  8. Using unflavoured dental floss or a sharp knife, cut the dough log into 9 equal pieces (roughly 1 ¼ inches thick).
  9. Place the rolls cut-side down into the prepared baking pan. Bake for 15–18 minutes, or until golden brown and cooked through.
  10. Remove from the oven and let cool in the pan for 5 minutes while you prepare the glaze.
  11. Prepare Glaze: Whisk the powdered sugar, 2-3 tablespoons milk/cream, and vanilla extract together in a small bowl until smooth and pourable.
  12. Drizzle the glaze generously over the warm rolls and serve immediately.