Why You’ll Love This Recipe
• No yeast, no rise time: ready to bake in 10 minutes.
• Made with Bisquick: soft and tender every time.
• Rich & gooey: a warm cream soak keeps them extra moist.
• Simple glaze: melts perfectly into the cinnamon swirls.
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Ingredients (Makes 6 Rolls)
For the Dough
• 2 ¼ cups Bisquick baking mix
• ⅔ cup buttermilk (or DIY: 1 tsp vinegar or lemon juice + milk to ⅔ cup; let sit 5 min)
For the Filling
• ¼ cup (4 tbsp) salted butter, softened
• ⅓ cup packed light brown sugar
• 2 tsp ground cinnamon
• Optional: pinch nutmeg or ¼ tsp pumpkin pie spice for extra warmth
For the Soak
• ⅓ cup heavy cream, gently warmed (20–30 seconds in microwave)
• Substitute: half-and-half, whole milk, or canned coconut cream
For the Glaze
• 1 cup powdered sugar, sifted
• 1 tbsp melted butter
• ½ tsp pure vanilla extract
• 1–2 tbsp heavy cream (or milk) for desired drizzle consistency
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Instructions
1. Prep & Preheat
Preheat oven to 375°F (190°C). Grease an 8-inch round pan or pie dish with nonstick spray.
2. Make the Dough
In a bowl, mix Bisquick and buttermilk just until a soft, slightly sticky dough forms. Do not overmix—small lumps are okay.
3. Roll Out
Lightly flour the counter or mat. Roll the dough into an 8×12-inch rectangle (press gently if it’s soft).
4. Add Filling
Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon on top; press lightly so it sticks.
5. Roll & Slice
Starting from a long edge, roll the dough tightly into a log. Pinch to seal. Cut into 6 even rolls using a knife or unflavored dental floss for clean edges.
6. Arrange & Soak
Place rolls cut-side up in the pan. Pour warmed cream evenly over the top — this keeps them ultra-moist while baking.
7. Bake
Bake 20–25 minutes, until golden and set. If tops brown quickly, cover loosely with foil after 18 minutes.
8. Glaze & Serve
Whisk powdered sugar, butter, vanilla, and cream until smooth. Drizzle over warm rolls so the glaze melts into every swirl. Serve immediately for maximum gooeyness.
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Pro Tips
• Use cold cream for a firmer top or warm cream for extra softness.
• Add chopped pecans or raisins before rolling for texture.
• For a caramel version, drizzle 2 tablespoons of caramel sauce before baking.
• Leftovers reheat beautifully in the microwave for 15 seconds.
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Variations
• Coconut Rolls: use coconut cream and sprinkle sweetened coconut before rolling.
• Orange Glaze: replace milk with fresh orange juice and add zest to the glaze.
• Maple Glaze: swap vanilla for 1 tsp pure maple syrup.
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Storage & Reheating
• Store covered at room temperature up to 2 days or in the fridge up to 5 days.
• Reheat individually in microwave 15–20 seconds or in a 350°F oven for 5 minutes.
• Freeze unglazed rolls for up to 2 months; thaw overnight and warm before glazing.
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Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes — add 1 teaspoon vinegar or lemon juice to the milk, let sit 5 minutes, and use as a substitute.
Can I make these ahead of time?
Yes. Assemble and cover tightly, then refrigerate up to 8 hours. Bake directly from cold (add 3–5 minutes baking time).
Why add cream before baking?
The cream creates a rich caramelized base and keeps the rolls ultra-soft and gooey inside.
Can I double the recipe?
Absolutely! Use a 9×13 pan and bake 25–28 minutes.
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Nutrition (per roll, approximate)
Calories ≈ 330 | Fat 13 g | Carbs 48 g | Protein 4 g | Sodium 460 mg
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Final Thought
These Bisquick Cinnamon Rolls give you fresh-baked cinnamon swirls in half the time — fluffy, sweet, and smothered in vanilla glaze. They’re the perfect lazy morning bake when you crave warm comfort without any yeast or waiting. Serve them warm and watch them disappear!