Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Sometimes you just crave a Cinnamon roll, but you have neither the inclination nor the time to take the traditional yeast bread route. That's when a recipe such as this one for these delicious melt-in-the-mouth Bisquick Cinnamon Rolls comes in very handy!
These delicious rolls leave everyone wanting more, and you won't mind a bit because they are so quick and easy to make!
This is the perfect recipe to whip up at the weekend, especially a holiday weekend when you have loads of people about and nipping at your heels for something tasty to enjoy with their morning cup of java!
These fit the bill perfectly because not only are they quick and easy to make, but they are delicious! They literally do melt in the mouth!
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When we were growing up, we never had any such thing as a yeasted Cinnamon roll in our house. My mother always made them with biscuit dough. That is what I grew up with and what my children grew up with.
I never knew there was any other kind. Truth be told I enjoy this type of Cinnamon roll much more than the traditional ones. I suppose it is all in what you are used to!
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This particular version is loaded with plenty of rich buttery cinnamon flavor with a filling made from ground cinnamon, butter, brown sugar and vanilla.
The dough itself is merely Bisquick baking mix, sugar and milk. Where these differ from other cinnamon rolls of the same ilk however is that some warm milk gets poured over them just prior to baking.
This makes for a really rich and fluffy/moist cinnamon roll!
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If you are in the UK you may not be familiar with Bisquick baking mix. This is a type of biscuit/scone mix that you can buy in the shops and use to make quick and easy biscuits/scones/pancakes.
It may not be readily available in the UK, but never fear, I had a fabulous recipe to make your own baking mix here. You will find it comes in handy for all sorts!
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It comes in very handy for all sorts of quick and easy dishes, both savory and sweet. I enjoy using it to make my Raspberry Peek-a-Boos. (A delicious raspberry muffin cup type of dessert.)
It is also an integral ingredient in my (4-ingredient) Easy 7-Up biscuits/scones.
It also makes a great topping for meat pies and casserole, etc. and of course these fabulously delicious melt-in-the-mouth Cinnamon Rolls.
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WHAT DO YOU NEED TO MAKE BISQUICK CINNAMON ROLLS
Other than the baking mix everything is pretty straight forward.
For the cinnamon filling:
- 1/3 cup (80g) butter at room temperature
- 1/3 cup (75g) soft light brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For the rolls:
- 3 cups (360g) Bisquick baking mix (see note)
- 1/2 cup (120ml) milk
- 1/4 cup (50g) granulated sugar
soaking liquid:
- 1/3 cup (80ml) warm milk
To glaze:
- 1 cup (130g) icing sugar
- 2 TBS milk
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I use regular salted butter in these and full fat milk. For the cinnamon sugar filling you want your butter to be at room temperature so that you can mix it together easily with the other ingredients.
I always use pure Vanilla Extract. There is just no comparison between the artificial one and the real thing. The real thing is always better.
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HOW TO MAKE BISQUICK CINNAMON ROLLS
These are so easy to make, almost instant in comparison to the yeast variety.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square baking tin very well. Set aside.
Beat all of the ingredients for the cinnamon filling together until light and well combined. Set aside.
Measure the baking mix into the bowl. Whisk in the sugar. Add the milk and mix together to a soft dough.
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Roll the dough out to an 8" by 18" rectangle on a lightly floured surface using a lightly floured rolling pin. Spread the Cinnamon Filling evenly over top. Roll up tightly from short end to short end. Cut into 9 (2-inch) slices.
Place the slices into the prepared baking tin, leaving space in between each roll.
Warm the milk in the microwave for 15 seconds and then pout over top of the cinnamon rolls in the pan.
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Bake in the preheated oven for 25 minutes until the rolls are golden brown and each roll is cooked through, including the center roll.
While the rolls are baking whisk together the sugar and milk to make the glaze.
Remove the cooked rolls from the oven and leave to rest for 5 minutes. Spread the glaze over the hot rolls to cover. Serve warm.
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I think you will find that these are really delicious. They almost melt in the mouth, with that beautifully textured roll, to the rich and buttery filling and that sweet glaze is just the perfect finishing touch.
These would be great any time but might come in especially handy during the holidays when you are wanting to have something quick and easy up your sleeve!
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If you are wanting to go the more traditional route you may like my Small Batch Yeasted Cinnamon Rolls. The recipe makes exactly six beautiful, puffy, soft and incredibly tasty rolls.
I also have a great recipe on here for Air Fryer Cinnamon Rolls made using the Refrigerated Cinnamon Rolls you can buy at the shops! That one is also quick, easy and delicious.
Yield: 9
Bisquick Cinnamon Rolls
Prep time: 15 MinCook time: 25 MinInactive time: 5 MinTotal time: 45 Min
These delicious cinnamon rolls are a lot faster to make than the traditional ones and they melt in the mouth with a beautiful texture and plenty of cinnamon flavor!
Ingredients
For the cinnamon filling:
- 1/3 cup (80g) butter at room temperature
- 1/3 cup (75g) soft light brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For the rolls:
- 3 cups (360g) Bisquick baking mix (see note)
- 1/2 cup (120ml) milk
- 1/4 cup (50g) granulated sugar
soaking liquid:
- 1/3 cup (80ml) warm milk
To glaze:
- 1 cup (130g) icing sugar
- 2 TBS milk
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square baking tin very well. Set aside.
- Beat all of the ingredients for the cinnamon filling together until light and well combined. Set aside.
- Measure the baking mix into the bowl. Whisk in the sugar. Add the milk and mix together to a soft dough.
- Roll the dough out to an 8" by 18" rectangle on a lightly floured surface using a lightly floured rolling pin. Spread the Cinnamon Filling evenly over top. Roll up tightly from short end to short end. Cut into 9 (2-inch) slices.
- Place the slices into the prepared baking tin, leaving space in between each roll.
- Warm the milk in the microwave for 15 seconds and then pout over top of the cinnamon rolls in the pan.
- Bake in the preheated oven for 25 minutes until the rolls are golden brown and each roll is cooked through, including the center roll.
- While the rolls are baking whisk together the sugar and milk to make the glaze.
- Remove the cooked rolls from the oven and leave to rest for 5 minutes. Spread the glaze over the hot rolls to cover. Serve warm.
Notes
You can easily make your own baking mix. Find my Homemade Baking Mix Recipe here.
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Yes, they are a bit of a cheat in that they use a tin of refrigerated biscuits, but sometimes you really don't have time to make a bread from scratch. Sometimes you need a bread to serve with something and you need it now!
Buttery and fluffy, these practically melt in your mouth. Unbelievably easy, these are fool-proof and can be on the table in about 15 minutes from start to finish.
Seriously. You can't get much faster or easier than this. I know that many would think me terrible to use a refrigerated biscuit, but sometimes you just have to do what you have to do. And where is the crime in using a convenience ingredient once in a while??
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With the holidays coming up we are all going to be super busy, but that doesn't mean we can't still serve something tasty to our family. Or maybe you are stuck looking for a last minute, quick and easy bread to serve with your holiday meal?
These will certainly be welcome on any holiday table. Yes, they are that delicious, and nobody really needs to know how you made them!
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These are perfect served alongside of soups and salads for a quick and easy side for lunch, or with meat stews, goulash, pasta or even a special meal for dinner. I would not be ashamed to serve these to anyone.
In fact, I am having my family over for dinner today and I am serving them to them for Sunday Dinner. I guarantee they will be gobbled up!
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I have used the tin of Pillsbury biscuits that have ten biscuits. You can use any type of Pillsbury biscuit, however. All will work well.
Not only that, but you can make them up ahead of time and then just throw them into the oven for a quick refresh right before your meal!
Plus, they use simple everyday ingredients that most of us have in our kitchen all the time!
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WHAT YOU NEED TO MAKE EASY GARLIC & HERB ROLLS
Other than the can of biscuits, you probably have everything you need in your kitchen right now, and if you are like me, you always have a tin of these biscuits lurking in the refrigerator. You never know when they are going to come in handy!
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- 1/4 cup (60g) butter, melted
- 1 TBS freshly grated Parmesan cheese
- 3/4 tsp garlic powder (not salt)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1 (16 ounce) tube of refrigerated buttermilk biscuits
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If you use salted butter as I do, there is no need to add any salt to the recipe. Do make sure you use Garlic powder and not Garlic salt.
Are your herbs fresh? I purchase only enough herbs at any given time to keep for no longer than a year and I refresh them yearly. I know this seems like a bit of an expense, but if you do it a few herbs at a time it isn't that much.
You can buy most herbs in bulk at the bulk barn. Only buy what you think you can reasonably use and for the rare herbs that you will only be using sporadically, buy even less.
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In the UK you won't be able to purchase the refrigerated tins of biscuit dough, but you can quickly throw together a small batch of plain scones.
Just brush the tops of them with the garlic & herb butter prior to baking to perfection.
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HOW TO MAKE EASY GARLIC & HERB ROLLS
Nothing could be easier, I promise!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a medium muffin tin with some non-stick cooking spray.
Whisk together the butter, herbs and garlic powder in a small bowl
Open the can of biscuits and place one biscuit in each muffin cup. Brush the tops with half of the butter mixture. Sprinkle with the cheese.
Bake in the preheated oven for 8 to 10 minutes until golden brown.
Remove from the oven and brush with the remaining butter. Remove from the tin and serve immediately.
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I confess that only nine of these biscuits are going to make it to the table because I have already snuffled one up. Naughty me.
I know. I have zero willpower when it comes to things like this.
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If you have the time and you are really wanting to make a roll from scratch, do check out the following:
THE BEST LION HOUSE DINNER ROLLS - These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further!
QUICK AND EASY NO YEAST DINNER ROLLS -These are quick and easy to make and quite delicious. If you are only wanting a few rolls, then this is the recipe to use.
Yield: 10
Easy Garlic & Herb Rolls
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Delicious rolls that you can have on the table in about 15 minutes. Perfect for those times when you want a tasty dinner roll but are lacking in time!
Ingredients
- 1/4 cup (60g) butter, melted
- 1 TBS freshly grated Parmesan cheese
- 3/4 tsp garlic powder (not salt)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1 (16 ounce) tube of refrigerated buttermilk biscuits
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a medium muffin tin with some non-stick cooking spray.
- Whisk together the butter, herbs and garlic powder in a small bowl
- Open the can of biscuits and place one biscuit in each muffin cup. Brush the tops with half of the butter mixture. Sprinkle with the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown.
- Remove from the oven and brush with the remaining butter. Remove from the tin and serve immediately.
Thank you for visiting! Do come again!
This recipe I am sharing with you today is one which I adapted from the old Purity Flour Cookbook. That was one of the very first cookbooks I purchased not too long after I got married all those years ago.
I had bought myself the Fanny Farmer Cookbook when I was in High School. (I've actually worn out three copies of that one.) I was at my sister-in-law's and she had the Purity book. Back in those days the book included forms in the back that you could send away and request your own copy.
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I sent away for it and have been using it ever since. It is filled with old standby recipes that do not change with the passing of time. I call them the classics.
This delicious tea bread/loaf is one of the classics. The type of thing you always used to see served at Tea Parties, Bridal and Baby Showers. Before everyone got fancy smancy.
For me, it is an autumn classic, because of the cranberries. I grew up and live now, not very far from a cranberry bog. Cranberries are a very commonly used ingredient in my area.
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This tasty bread falls within the Quick Bread category. Quick breads are types of bread products that do not use yeast for leavening, instead relying on baking powder and baking soda to help them rise.
They include loaves such as one I am sharing today (banana bread being a very popular one,)
muffins, biscuits, soda breads, pancakes, crackers, corn breads and scones.
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One of their positives is that you don't have to wait for any yeast to rise. There is normally no kneading involved. They go together very quickly and, for the most part, stay fresh for days. In fact, some even improve upon time passing!
Most quick loaf breads cut much nicer the second day, so I almost always bake them the day before I need to use them.
They also freeze very well, tightly covered/wrapped.
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WHAT YOU NEED TO MAKE CRANBERRY, NUT & ORANGE BREAD
Very simple ingredients. Do note that the walnuts are totally optional. Not everyone likes to add them. I do. Because I am nuts about nuts!
- 2 cup (280g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- the finely grated zest of 1 large orange (Wash it well first)
- 1 cup (100g) fresh cranberries, chopped (rinse and pat dry before chopping)
- 1/2 cup (60g) chopped toasted walnuts (optional)
- 1 large free-range egg, lightly beaten
- 1/4 cup (60g) butter, melted
- 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
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If you are using walnuts, do note that I like to toast my walnuts first. This is very easily done. Simply spread your nuts out on a rimmed baking sheet and toast in a preheated 375*F/190*C/ gas mark 5 oven for 8 to 10 minutes. Leave them to cool before using.
You can use frozen cranberries if you wish. Chop frozen in a food processor (if you have one) and use as is. No need to thaw.
You can also leave your cranberries whole if you prefer them that way. Today I left mine whole.
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HOW TO MAKE CRANBERRY, NUT & ORANGE BREAD
Quick breads such as this one are always very easy to make. They usually involve not much more than whisking together the dry and wet ingredients together separately and then briefly combining them to make a batter.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
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Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.
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Just be sure not to overmix the batter. A few lumps are actually preferable and will give you a lighter moister loaf. Over mixing toughens the batter when it comes to loaves like these.
I like to enjoy it as it is, thickly sliced with a nice hot drink. Sometimes I will spread it with softened butter for an extra special treat.
You can make an optional sweet glaze by whisking together 1 cup (130g) icing sugar, 1 1/2 TBS of orange juice, or just enough to give you a thin glaze. A bit of orange zest can also be added.
I like it just plain. But that's me. You may prefer something to sweeten it up or dress it up just a bit!
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Some other quick bread recipes which I enjoy and have posted on here that I think you might also enjoy are:
APPLESAUCE NUT BREAD - Moist and delicious. Nicely spiced and studded with toasted nuts. Not overly sweet either. A real winner.
CORNBREAD WITH FENNEL, CRANBERRIES & SULTANAS -This is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries. Add fennel seed to anything and I am so on it! I just adore that slight anise like flavor of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!
Yield: 8 (one loaf)
Cranberry, Nut & Orange Loaf
Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M
I have been making this for years. It's an old standby that has never let me down. The nuts are optional. I don't always add them.
Ingredients
- 2 cup (280g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- the finely grated zest of 1 large orange (Wash it well first)
- 1 cup (100g) fresh cranberries, chopped
- 1/2 cup (60g) chopped toasted walnuts (optional)
- 1 large free-range egg, lightly beaten
- 1/4 cup (60g) butter, melted
- 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
- Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
- Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
- Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
- Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.
Thanks so much for visiting! Do come again!
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