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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When my family was growing up, I spent many weeks prior to Christmas baking and preparing for the holiday season. I used to freeze everything in airtight containers, ready to be enjoyed on the day, and throughout the holidays.
We didn't have a lot of money to go around back then, and so it only made sense to prepare things a little bit at a time. It also made sense time wise. Who wants to be caught having to bake your brains out at the last minute!
I also liked to give baking trays filled with a variety of cookies and bakes to family and friends for the holidays. Nobody ever turned such a gift down!
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These melt-in-the-mouth crumble cookies are amazingly delicious with a shortbread-like texture, a sweet jam filling and a moreish buttery crumble topping.
One buttery batter is created to form both the base and the topping. Are they a tart? Are they a cookie? I say they are both!
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The moreish crumble batter mixture is very easy to make. Pressed into muffin tins it forms a beautiful buttery base, ready to cup sweet raspberry jam.
Some more of that buttery batter is crumbled over top for the perfect crumbly finish.
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WHAT YOU NEED TO MAKE RASPBERRY CRUMBLE COOKIES
A few pantry staples put together in a most delicious way. There is nothing out of the ordinary here!
- 1 cup (225g) butter, softened
- 1/3 cup (45g) icing sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 cups (315g) all-purpose plain flour
- pinch of salt
- seedless raspberry jam
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I take my butter out of the refrigerator early in the morning when I get up. That way it is at room temperature, which is the perfect temperature to begin making these.
I use organic granulated sugar which we get from Costco. My icing sugar or confectioner's sugar as it is also called just comes from the store.
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If you are not fond of almond extract, you can leave it out altogether. I use half the amount the recipe calls for.
You can use any kind of jam you like in these cookies, but I think the red jams make the prettiest show. I also happen to love raspberry or strawberry jam. I use seedless jam as well, for a better presentation.
You could also use mincemeat for a really simple mincemeat tart.
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HOW TO MAKE RASPBERRY CRUMBLE COOKIES
These really are some of the easiest cookies to make.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 12-cup muffin cup tin. Set aside.
Cream the butter and both sugars together using an electric whisk for two to three minutes until light and creamy. Beat in both extracts.
Add the flour and mix until just mostly combined. The mixture should be a bit crumbly, but it should also hold together if you squeeze the mixture in your hands. If it is too sticky add a bit more flour.
Measure out about 1/3 of the mixture and reserve for the topping.
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Divide the remaining mixture between the muffin cups and press into the cups, making sure you go up the sides a bit in order to create a space for the jam to go. This is the muffin tin I use. I highly recommend it.
Spoon about a TBS of jam into the center of each. Sprinkle some of the reserved crumble mixture over the top of each cookie.
Bake in the preheated oven for about 20 minutes or until the tops are starting to turn golden brown.
Leave in the pan to cool completely before removing carefully from the pan.
Store in an airtight container for up to 5 days at room temperature. These can be frozen in an airtight container for up to 3 months.
I dusted mine with a bit of confectioner's sugar for a prettier presentation.
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Try not to overdo the jam you put into each cookie. Jam really expands when heated, so less really is more. Also, you risk your cookies sticking to your pan and being difficult to remove.
Do make sure you leave them in the pan to cool completely before trying to remove them so as to prevent breakage. They tend to be a bit crumbly while still warm.
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These really do melt in the mouth. They are like a shortbread cookie, only better, because of the jam. My family has always been nuts about jam in cookies, so these tasty bakes are right up our alley!
You can make them smaller if you wish and get more cookies out of them, but I find that they are just the right size for us!
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Some other Christmas cookies that you might enjoy are:
MACADAMIA SHORTBREAD COOKIES - Shortbread cookies? Macadamia nuts? You can't lose. These are very simple to make and bake as well. Incredibly moreish. You have been warned.
SPECULAAS - These are my favourite of all the Christmas Cookies. Dutch Speculaas cookies, or what I grew up calling windmill cookies. They are a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before the St Nicholas' feast in the Netherlands.
Yield: 12
Raspberry Crumble Cookies
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Melt in your mouth jammy buttery crumble cookies. Half cookie, half tart, 100% delicious.
Ingredients
- 1 cup (225g) butter, softened
- 1/3 cup (45g) icing sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 cups (315g) all-purpose plain flour
- pinch of salt
- seedless raspberry jam
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 12-cup muffin cup tin. Set aside.
- Cream the butter and both sugars together using an electric whisk for two to three minutes until light and creamy. Beat in both extracts.
- Add the flour and mix until just mostly combined. The mixture should be a bit crumbly, but it should also hold together if you squeeze the mixture in your hands. If it is too sticky add a bit more flour.
- Measure out about 1/3 of the mixture and reserve for the topping.
- Divide the remaining mixture between the muffin cups and press into the cups, making sure you go up the sides a bit in order to create a space for the jam to go.
- Spoon about a TBS of jam into the center of each. Sprinkle some of the reserved crumble mixture over the top of each cookie.
- Bake in the preheated oven for about 20 minutes or until the tops are starting to turn golden brown.
- Leave in the pan to cool completely before removing carefully from the pan.
- Store in an airtight container for up to 5 days at room temperature. These can be frozen in an airtight container for up to 3 months.
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I would have only been a very young woman in my early 20's when I first came across rough puff pastry. We were living on an Army Base in Southeastern Alberta. It also happened to be a British Army Training base in Canada.
I belonged to a ceramics club, and one of the other members, a lovely British girl named Sheena brought in some homemade Eccles Cakes one day for us all to enjoy.
I have always been crazy about anything in a crust, but I fell totally in love with the flaky pastry that she had made on that day. I had to learn how she did it. I had never tasted anything like it.
She very generously invited me over to her house to learn how she had made it. Although a bit time consuming, it was very easy, and a lot less work to make than regular puff pastry.
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Rough Puff pastry is also often referred to as quick pastry. It's very popular with home and professional bakers because the results are so amazing. You end up with a bakery-style puff pastry without all the precision required by shaping and laminating butter with the dough.
It's not that hard to do really, requiring that you work pieces of cold or frozen butter into dry ingredients and then mixing in ice water. Some bakers use large chunks of butter, but you can also grate frozen butter into the flour.
Some also use a food processor to do this, but I don't really recommend doing so as you risk a tougher end result.
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You really don't want to overwork the dough, or you will end up losing all of the flaky layers you are working towards creating.
You also don't want to use a pastry cutter. Again, you risk losing all of the flaky layers. As with any pastry, a light touch is what works best of all. Less is more.
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It's important to use really cold butter, otherwise the butter melts into the flour and you end up with a greasier finish. You want the butter to stay cold. This creates little air pockets in the dough, which in turn cause the dough to puff up as the butter melts and steams in the heat of the oven.
I hope that explanation makes sense to you. I don't know how else to explain it. If the butter melts before you bake it, you lose the flake.
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WHAT YOU NEED TO MAKE ROUGH PUFF PASTRY
There is nothing extraordinary required. Just simple everyday baking ingredients. Four simple ingredients.
- 1 1/4 cups (175g) all-purpose plain flour
- 1/4 tsp salt
- 1/2 cup + 5TBS (187g) butter, frozen
- 5 - 6 TBS ice water
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There is no real need to buy special flour for this recipe. I know Chef Ramsay uses bread flour which does contain more gluten, but regular all-purpose flour works very well.
I use salted butter. As I have said before I can't afford to keep both salted and unsalted butter in my kitchen. I often cut back on the salt required in a recipe to make up for that.
Make sure your water is really cold and iced. You can place it into your freezer for about half an hour before you start, or you can add a bunch of ice cubes to water. It's your choice.
HOW TO MAKE EASY ROUGH PUFF PASTRY
You will be really surprised at how very easy it is to make this pastry! It is a bit time consuming, but it's well worth it.
- Sift the flour and salt into a chilled bowl. Set your grated in the flour and then coarsely grate the frozen butter into the flour, gently lifting the flour and tossing everything together to coat the butter.
- Drizzle 5 TBS of the ice water over the flour evenly. Stir in with a fork to incorporate. Test mixture by gently squeezing a small handful. If it is ready, it will hold together without falling apart. If it is too crumbly, add the remaining water. Try not to overwork the dough or add too much water, or you risk a tough pastry.
- Gather the mixture into a five-inch square. Wrap tightly in cling film and chill in the refrigerator until firm, about half an hour. (The dough will be lumpy and streaky.)
- Roll the chilled dough out on a lightly floured surface, using a lightly floured rolling pin. to a rectangle which roughly measures 8 inches by 15 inches.
- Place dough with short side nearest you and then fold the dough into thirds. Bottom third up, top third down. Rewrap and chill for another 30 minutes until firm.
- Repeat this process 2 more times, rolling, folding and chilling.
- Brush off any excess flour, wrap the dough in plastic wrap and chill for at least an hour prior to using.
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I used some of it today to make some cherry breakfast puffs. Really easy. Just cut into squares. Place a dollop of cherry pie filling on half of the pastry and fold the top half over in a triangle shape. Seal the edges with water or beaten egg.
Cut some slits to vent and sprinkle with coarse turbinado sugar and bake. 374*F/190*C/ gas mark 5 for 10 to 15 minutes until golden brown and flaky. I left them to cool and then dusted them liberally with some confectioners' sugar. Delicious!
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You can wrap this pastry tightly and freeze it for using later on. Simply thaw in the refrigerator overnight and proceed as per your recipe. It makes a fabulous topping for meat pies such as this Turkey and Ham Pie.
It makes beautiful Sausage Rolls. Tis the season and all that!
Use it to make the most delicious Eccles Cakes, or Banbury Cakes.
This is a pastry recipe that is sure to come in handy no matter how you choose to use it. Best of all you can be really proud that you have actually made this yourself, and other than it being time consuming, it really wasn't that difficult at all!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 1 pound
Easy Rough Puff Pastry
Prep time: 3 H & 30 MTotal time: 3 H & 30 M
Fabulously buttery and flaky. A much easier make than regular puff pastry.
Ingredients
- 1 1/4 cups (175g) all-purpose plain flour
- 1/4 tsp salt
- 1/2 cup + 5TBS (187g) butter, frozen
- 5 - 6 TBS ice water
Instructions
- Sift the flour and salt into a chilled bowl. Set your grated in the flour and then coarsely grate the frozen butter into the flour, gently lifting the flour and tossing everything together to coat the butter.
- Drizzle 5 TBS of the ice water over the flour evenly. Stir in with a fork to incorporate. Test mixture by gently squeezing a small handful. If it is ready it will hold together without falling apart. If it is too crumbly, add the remaining water. Try not to overwork the dough or add too much water, or you risk a tough pastry.
- Gather the mixture into a five-inch square. Wrap tightly in cling film and chill in the refrigerator until firm, about half an hour. (The dough will be lumpy and streaky.)
- Roll the chilled dough out on a lightly floured surface, using a lightly floured rolling pin. to a rectangle which roughly measures 8 inches by 15 inches.
- Place dough with short side nearest you and then fold the dough into thirds. Bottom third up, top third down. Rewrap and chill for another 30 minutes until firm.
- Repeat this process 2 more times, rolling, folding and chilling.
- Brush off any excess flour, wrap the dough in plastic wrap and chill for at least an hour prior to using.
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