Cinnamon rolls–I don’t believe I know one person who doesn’t love them, but they are probably one of the more seldom made homemade baked goods. I get it. Making cinnamon rolls is a bit of a commitment, and quite often we just don’t have the time (we are NOT counting the pop-the-can variety, here 😉 ).
Yeast cinnamon rolls, while one of my absolute favorites in the world, just don’t always fit into our schedules. But THESE cinnamon rolls certainly will and they’re a very fair substitute. We’re talking BASIC ingredients (remember that all purpose baking mix?), a few minutes to mix and roll, and 12 minutes to bake. You’ll be quite happy with the results, I promise.
Baking Mix Cinnamon Rolls
In case you didn’t take my hint, you’re going to want to go grab that homemade Bisquick we talked about a few days back. If you don’t have it, don’t worry. You probably even have all the ingredients and time to make the homemade Bisquick recipe, too! However, this recipe also works with any all-purpose baking mix or Bisquick, Jiffy mix, biscuit mix, etc. I did use the mix linked above, though.
These easy cinnamon rolls are very simple to make with minimal time and ingredients. Here’s how:
20 Minute Cinnamon Rolls
- 4 Cups Baking Mix (All purpose like homemade Bisquick mix)
- 2 Eggs
- 1 1/4 Cups Milk
- Soft (spreadable) butter
- Cinnamon Sugar
-Combine the baking mix, eggs, and milk and mix through.
-Dust cutting board with a bit of additional baking mix or flour and knead 6-8 times (I actually do this on a cookie sheet I keep for such things–contain the mess, save time!).
-Press (or roll) dough out to about 8 x 15, or 1/4 to 1/2 inch thickness.
-Spread dough with softened butter and then sprinkle with cinnamon sugar (I like a heavy cinnamon flavor, so I often dust the sugar with more plain cinnamon).
-Roll the dough, starting with the longest edge (when finished you should have one long “tube” of cinnamon roll, about 15 inches long).
-Cut into 1-inch slices and place on lightly greased cookie sheet (or parchment paper-lined cookie sheet).
– Bake at 425 F for about 12 minutes.
-Makes about 15 cinnamon rolls.
While baking, mix a quick glaze for the top.
For the glaze:
- 1 Cup Confectioner’s Sugar
- 1 splash Vanilla Extract (1/2 teaspoon? To taste)
- 2 Tablespoons Milk
Simply mix ingredients together to a pourable consistency, adding more or less milk as needed. Drizzle over hot rolls when they come out of the oven.
That’s it. That’s all there is to it. Whip them up in the morning while the sleepy-heads are in bed and they’ll think you slaved for them all the wee hours. And don’t forget to come back again because I’ll have more versatile, delicious homemade Bisquick recipes for you–including a delicious Homemade Beer Batter Chicken Nugget recipe coming soon!
(Bisquick® is a registered trademark of the General Mills company.)
I had to put in another 1/2-1cup of baking mix. It was way too sticky! I make cinnamon rolls all the time but decided to try this recipe bc it has eggs. I’ll see if the modification works!
Thanks for the feedback. It can be sticky, and should be, while still being workable. I usually find that when I pat it out on the flour (or baking mix) it absorbs enough extra, or I work a little more in when I knead it those few times. Also, sometimes the size of the eggs can make just that much difference and require a little more powder. I frequently have to adjust for that reason because I raise my own chickens/eggs and at different times (or from select chickens) my eggs can vary in size.
Thanks for sharing and enjoy!
this turned out like cinnamon biscuits. i think i will add half tsp salt and at least a quarter cup of sugar to the dough if i make them again to try to give them a cinn roll instead of a biscuit taste
Thanks for the feedback, Carolyn. Because it is a wet dough, I think sometimes it’s easy to work in too much additional flour. You could also “up” the amount of butter and cinnamon sugar when you spread the filling, and it should bake through for a sweeter, more buttery flavor. Enjoy!
I tried these today, and I do have to agree with Jennifer & Carolyn . I too had to add almost 1- 1/2 additional cups of mix, with the end result also more of a biscuit texture than roll.
They tasted fine though,& I also added more cinnamon/sugar mixture.
It is a very sticky dough. If you are adding that much mix, the result will be more biscuit-like. I like a pastry scraper for working very slack doughs such as this. Also, dusting your work surface with mix as opposed to flour and working a bit in helps without having to add that much additional mix, while maintaining the more roll-like consistency.
I made these today and I really like them. Easy to make didn’t take long.i only added a cup of milk a little sticky but I added a little flour then they were good.
easy to make but 12 minutes at 425 mine were totally raw in the middle. but the dough was very light and airy. i did not add any extra bisquick, just lightly kneaded in flour.
My mother used to make these and they are fantastic. I much prefer the biscuit dough to the yeast. With the yeast ones you usually you end up with a load of dough and little cinnamon etc. The one thing I did was butter muffin tins and put a little bit of cinnamon sugar at the bottom. Then I placed the rolls individually in the wells. Bake and then turn out after about 10 minutes cooling time. Really easy and a lot less clean up.
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