EASY CINNAMON ROLLS
2 cups Bisquick Original baking mix
2/3 cup milk
1 tablespoon margarine or butter, softened
1/4 cup sugar
1 teaspoon ground cinnamon
Betty Crocker Rich & Creamy ready-to-spread frosting (optional)
Heat oven to 425 degrees F. Grease 12 medium muffin cups, 2 1/2 x 1 1/4 inches.
Stir baking mix and milk until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
Roll or pat dough into 12x7-inch rectangle. Spread margarine over dough. Mix sugar and cinnamon; sprinkle over margarine. Roll up dough tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal.
Cut into twelve 1-inch slices. Place each slice in prepared muffin cup.
Bake about 15 minutes or until golden brown. Remove rolls from muffin cups to wire rack, cool.
If desired, spread the warm rolls with Betty Crocker Rich & Creamy ready-to-spread frosting.
Makes 12 rolls
Source: Recipe booklet: Betty Crocker Bisquick, October 1999
2 cups Bisquick Original baking mix
2/3 cup milk
1 tablespoon margarine or butter, softened
1/4 cup sugar
1 teaspoon ground cinnamon
Betty Crocker Rich & Creamy ready-to-spread frosting (optional)
Heat oven to 425 degrees F. Grease 12 medium muffin cups, 2 1/2 x 1 1/4 inches.
Stir baking mix and milk until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
Roll or pat dough into 12x7-inch rectangle. Spread margarine over dough. Mix sugar and cinnamon; sprinkle over margarine. Roll up dough tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal.
Cut into twelve 1-inch slices. Place each slice in prepared muffin cup.
Bake about 15 minutes or until golden brown. Remove rolls from muffin cups to wire rack, cool.
If desired, spread the warm rolls with Betty Crocker Rich & Creamy ready-to-spread frosting.
Makes 12 rolls
Source: Recipe booklet: Betty Crocker Bisquick, October 1999
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