Easy Cinnamon Rolls

Makes 12 cinnamon rolls

    2 tablespoons granulated sugar
    1 teaspoon ground cinnamon
    2 1/2 cups Pancake mix
    2/3 cup milk
    2 tablespoons granulated sugar
    2 tablespoons butter or margarine, softened
    1/4 cup raisins (optional)
    Glaze (see recipe below)
  1. Heat oven to 375ºF (190ºC). Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.

  2. Stir bisquick mix, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with bisquick; gently roll in bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.

  3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
1 1/3 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Stir together powdered sugar, milk and vanilla extract until smooth.

Replace raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls.


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