Easy & Delicious Bisquick Cinnamon Rolls
Making cinnamon rolls with Bisquick is one of the best breakfast shortcuts. They’re soft, tender, and slathered in cream cheese icing.
We love these easy Bisquick cinnamon rolls anytime–whether it’s a regular Saturday morning or a holiday breakfast, they always disappear fast.
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Homemade cinnamon rolls are one of those nostalgic breakfasts that just feels special, because you know it probably took a lot of time to make the dough, let it rise, then add filling, bake, and ice.
A labor of love, for sure.
But the truth is, I want to be able to make cinnamon rolls whenever the craving strikes, not because it’s a special occasion where I spend hours in the kitchen.
That’s where a good shortcut recipe comes in!
I’ve loved making quick cinnamon rolls with self-rising flour for years, and they’re one of the most popular breakfast recipes with my readers.
But over time, I’ve also started making Bisquick cinnamon rolls, which is another handy recipe that helps you save time without sacrificing flavor or texture.
These easy cinnamon rolls are simple enough to make on a regular morning (they’re ready in about 30 minutes!), but also delicious enough to serve on Christmas morning or other fun occasions.
They’re no-rise cinnamon rolls that are soft, tender, and topped with cream cheese frosting, making them a treat the whole family will love!
Making Cinnamon Buns with Bisquick
Bisquick is a baking mix that already has leaveners and fat in it, which means you don’t have to add a lot of other ingredients to it.
Milk and melted butter help to create a dough that’s tender, and adding some heavy cream over the rolls before baking helps ensure the texture is nice and soft.
I highly recommend keeping a box of Bisquick in your pantry at all times, because it can be used for so many things, like Bisquick dinner rolls.
If you don’t have any on hand, you can make your own Bisquick baking mix.
Easy Breakfast Recipes Using Bisquick:
- The Best Bisquick Biscuits
- Easy 7-Up Biscuits
- Bisquick Banana Muffins
- Chocolate Chip Bisquick Muffins
- Bisquick Blueberry Muffins
- Bisquick Applesauce Muffins
- Sweet Potato Muffins with Bisquick
- Bisquick Cheesy Muffins
How to Make Bisquick Cinnamon Rolls
It’s really easy to make these tasty sweet rolls.
Ingredients You’ll Need
- Bisquick
- Milk
- Butter
- Brown Sugar
- Ground Cinnamon
- Heavy Cream
- Powdered Sugar
- Cream Cheese
- Vanilla Extract
How to Make It:
Find the full printable recipe available below
Make the dough. First, you’ll combine Bisquick, milk, and melted butter in a mixing bowl. Stir until a soft dough forms.
Press it out. Next, you’ll use your hands to press the dough out on a lightly floured surface into a rectangle about the size of a piece of printer paper.
Spread softened butter over the surface of the dough.
Add filling ingredients. Then, sprinkle brown sugar and cinnamon all over the butter.
Roll the dough up into a tight roll, then slice it into 8 pieces.
Bake. Arrange the rolls in a greased baking pan. Then pour heavy cream over the rolls, allowing it to drip down into the bottom of the pan.
Pop the rolls into a preheated oven and bake for about 18 minutes, until the tops are golden-brown.
Make icing. In a small mixing bowl, use an electric mixer to beat together cream cheese, powdered sugar, milk, and vanilla extract.
Spread the icing over warm cinnamon rolls, allowing the icing to drip into the nooks and crannies of the cinnamon rolls.
Serve these while they’re still nice and warm, and relish the taste of nostalgia!
Notes and Adaptations
- When shaping the dough into a rectangle, I like to first lay out a piece of parchment paper on the counter, then dust it with flour. This makes it super easy to clean up by just folding up the paper and any remnants of flour.
- These rolls are best served warm. For leftovers, I like to reheat the cinnamon roll in the microwave.
- Feel free to double the filling ingredients if you like extra filling in your cinnamon rolls.
Recommended Equipment
- Mixing bowl for preparing dough
- Hand mixer for preparing icing
- Cake pan for baking
Bisquick Cinnamon Rolls
Ingredients
For the Dough:
- 2 1/4 cups Bisquick baking mix (+ 1-2 tablespoons, if needed)
- 2/3 cup milk
- 2 tablespoons butter, melted
For the Filling & Baking:
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/3 cup heavy cream, warm
For the Icing:
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar (+1-2 tablespoons, if needed)
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425F and grease an 8-inch round cake pan (or other similar baking dish). Set aside.
- In a large mixing bowl, combine Bisquick, milk, and melted butter. Use a wooden spoon to stir together until dough forms. If the dough seems pretty sticky, add another 1-2 tablespoons of baking mix until the dough is more easily handled.
- Turn the dough out onto a lightly floured surface, then use lightly floured hands (or hands sprayed with nonstick spray) to press the dough out into an 8×10" rectangle (about the size of a piece of printer paper).
- Take the softened butter and spread it evenly across the whole surface of the dough. Sprinkle the brown sugar evenly over the butter, then sprinkle the cinnamon over the brown sugar.
- Starting at the long edge of the dough, roll the dough up into a tight roll. Use a serrated knife to carefully cut the dough into 8 rolls (I cut the roll in half, then cut those pieces in half, then cut those pieces in half again).
- Place the cut rolls into the prepared baking pan. Pour the warm cream over the rolls, allowing it to drip down into the bottom of the pan. Bake in preheated oven for about 18 minutes, or until the tops are golden-brown.
- While the cinnamon rolls are baking, prepare the icing by combining cream cheese, powdered sugar, milk, and vanilla in a small mixing bowl. Use an electric mixer to beat until smooth. If the icing is too runny, add another 1-2 tablespoons of powdered sugar to thicken it up.
- Remove the rolls from the oven and let them cool in the pan for a few minutes, then spread the icing evenly over the tops of the warm rolls. Serve warm and enjoy!
Notes
- When shaping the dough into a rectangle, I like to first lay out a piece of parchment paper on the counter, then dust it with flour. This makes it super easy to clean up by just folding up the paper and any remnants of flour.
- Feel free to double the butter, brown sugar, and cinnamon in the filling if you prefer a lot of filling in your cinnamon rolls.
- These rolls are best served freshly baked and warm. When enjoying leftovers, I prefer to warm the cinnamon roll in the microwave.
Equipment
Nutrition
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