To frost or not to frost….
Do you prefer your cinnamon rolls with or without frosting? I know this is an issue without a gray area. Most people are pretty secure in their frosting preferences.
In my opinion, this cinnamon roll recipe doesn’t really require the use of frosting. My husband, however, prefers frosting on top of his cinnamon rolls.
It is so easy to add frosting. I bought a container of cream cheese frosting (shhh…don’t tell anyone I bought prepackaged frosting).
Yes, I could have made frosting from scratch. However, the whole idea behind these cinnamon rolls is-quick and easy.
Apply the cream cheese frosting directly to the top of a hot cinnamon roll so that it has a melted consistency. That’s it!
I hope your family loves this cinnamon roll recipe.
If you like using Bisquick, here are two more delicious recipes:
2 +1/2 cups Bisquick
2/3 c. Milk
2 tbsp sugar
2 Tbsp butter softened
1 Tbsp ground cinnamon + 2 Tbsp sugar
1/4 c. raisins if desired
1 1/2 c. powdered sugar
1/4 c. butter softened
2 tbsp milk
1 teas vanilla
How to amke it
Heat oven to 375. Grease rectangular pan. Stir Bisquick, milk and 2 Tbsp sugar until dough forms; beat 20 strokes.
Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into ball, knead 10 times. Roll or pat dough into 15×9 in. rectangle. Spread with butter. Mix 2 Tbsp sugar and cinnamon sprinkle over dough. Sprinkle raisins evenly. Roll up tightly beginning at 15 in side. Pinch edge of dough into roll to seal. Cut into 12 1/1/4 in. slices. Arrange with cut sides down in pan.
Bake 20-33 min until golden. Coll. Spread with Frosting.
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