Bisquick Cinnamon Rolls

Betty Crocker’s Bisquick Gluten Free mix – 3 cups
Sugar (granulated) – ¼ cup
Egg – 1
Milk – 1¼ cup
Butter (melted) – ¼ cup
Brown sugar – ½ cup (packed)
Cinnamon (ground) – 2 tsp
For the Glaze (optional)
Whipping cream – ¼ cup
Sugar (powdered) – 1 cup

First mix in the brown sugar and cinnamon in a bowl and leave aside.
Next butter a round tin (roughly 9 inches) and preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Take a large bowl, and put in it Bisquick mix, granulated sugar, milk and egg. Take a spoon and mix well to combine.
Once you’ve mixed till it is all combined, the rest of the procedure is a little different from usual dough making or handling.
While you put the rolls in to bake (which should take about 20-25 minutes), place the powdered sugar and the whipping cream in a bowl.
Mix to combine, and spread over the rolls while they’re still hot.

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