BISQUICK BUTTER CHUNK CINNAMON ROLLS1/4 cup cold butter or margarine 2 1/2 cups Bisquick baking mix1/2 cup milk 1 egg 2 tablespoons butter or margarine, softened 3 tablespoons sugar 1 1/2 teaspoons ground cinnamonGlaze: 1 cup confectioner's sugar1 tablespoon milk (about) TO MAKE THE ROLLS:Preheat oven to 425 degrees F. Grease an 8x8x2-inch square pan. Cut cold butter into 1/4-inch cubes. Toss baking mix and butter cubes until well coated; set aside. Beat milk and egg; stir into the Bisquick-butter mixture. Turn dough onto cloth-covered board, generously dusted with baking mix; roll to coat. Fold and knead 10 times; roll into a rectangle, 15x8-inches. Spread with soft butter. Mix cinnamon and sugar; sprinkle over the dough. Roll up tightly, beginning at 15-inch side. Pinch edge into roll. Cut into 12 slices with knife. Place cut side down in pan. Bake until golden, 15 minutes; cool 15 minutes. Drizzle with glaze. TO MAKE THE GLAZE:Combine confectioner's sugar and milk until smooth and of drizzling consistency. Makes 1 dozen Source: Bisquick
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