Wednesday, February 11, 2015

Cinnamon Rolls (Bisquick)


From Facebook
due to laws I cannot edit the original authors recipe. so I will place this one above the original. It may eliminate many issues of discrepancies in it. This one I know is good.
1 egg
3/4 c. milk
1/2 c. sugar
3 c. Bisquick you may use the gluten free version or King Authur GF flour!
2 tbsp. melted butter
2 tsp. cinnamon
Heat oven to 350°F.
Beat egg, add Bisquick and milk. Stir to make soft dough.
Knead lightly, just until smooth. Pat or roll out into rectangle 10 x 8 inches. Spread with butter. Sprinkle with cinnamon and sugar. Roll up tightly beginning with wide side. Seal well by pinching edge of dough into roll. Place sealed side down on ungreased baking sheet.
Make cuts with scissors almost through roll at 1 inch intervals. If desired form roll in crescent.
Bake 15-20 minutes. While warm, glaze top with mixture of 1/4 cup confectioners' sugar and 2 teaspoons warm water.
Makes 10 to 12 slices.


Below is the original

Ingredients:
2 +1/2 cups Bisquick
2/3 c. Milk
2 tbsp sugar
2 Tbsp butter softened
1 Tbsp ground cinnamon + 2 Tbsp brown sugar
1/4 c. raisins or nuts if desired

Frosting
1 1/2 c. powdered sugar
1/4 c. butter softened
2 tbsp milk
1 teas vanilla

Directions:
In a large bowl, Combine Bisquick, butter, milk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.
Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
Sprinkle sugar/nut mixture over butter.
Start rolling dough from long end.
Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.
Bake in preheated 375 degree oven for 25-30 minutes, util just golden brown on tops.
Let sit for 5 minutes before serving.
Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

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