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Bisquick cinnamon rolls, topped with cream cheese icing, in a round cake pan.

Bisquick Cinnamon Rolls

Chrysti Benner
These quick and easy cinnamon rolls are a cinch to make, using Bisquick baking mix. There's no rise time required, and they bake up soft and fluffy. Top with cream cheese icing for a delicious breakfast!
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Prep Time 12 minutes
Cook Time 18 minutes
Course Breakfast
Cuisine American
Servings 8 Servings
Calories 376 kcal

Equipment

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 8x10" 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.

Nutrition

Serving: 1gCalories: 376kcalCarbohydrates: 44gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 44mgSodium: 536mgPotassium: 131mgFiber: 1gSugar: 26gVitamin A: 544IUVitamin C: 0.2mgCalcium: 120mgIron: 1mg
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