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Unbelievably quick and easy cinnamon rolls made with Bisquick mix and ready in about 30 minutes. Soft, tender, and swirled with cinnamon sugar, then drizzled with sweet vanilla glaze—perfect for busy mornings or whenever the cinnamon roll craving strikes.

Bisquick Cinnamon Rolls

Unbelievably quick and easy cinnamon rolls made with Bisquick mix and ready in about 30 minutes. Soft, tender, and swirled with cinnamon sugar, then drizzled with sweet vanilla glaze—perfect for busy mornings or whenever the cinnamon roll craving strikes.
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Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 2 tablespoons melted butter plus more for greasing
For the Filling:
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
For the Glaze:
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/4 teaspoon vanilla extract optional

Equipment

  • Medium mixing bowl
  • - Small bowl
  • rolling pin or clean hands
  • pastry brush
  • sharp knife or dental floss
  • 9-inch baking dish or baking sheet
  • parchment paper (optional), measuring cups and spoons
  • Whisk or fork

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, stir together Bisquick mix and milk until just combined into a soft dough. Don't overmix.
  3. Lightly flour a clean surface. Turn dough out and gently pat or roll into an 8x10 inch rectangle.
  4. Brush 2 tablespoons melted butter evenly over the dough rectangle.
  5. In a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over the buttered dough, leaving a small border around the edges.
  6. Starting from the long side, carefully roll up the dough into a log. Pinch the seam closed gently.
  7. Using a sharp knife or dental floss, cut the log into 8-10 equal slices.
  8. Lightly grease a 9-inch baking dish or line a baking sheet with parchment paper. Place cinnamon roll slices in the dish or on the sheet, leaving space between them.
  9. Bake for 12-15 minutes until golden brown and cooked through.
  10. While rolls bake, whisk together powdered sugar, 1 tablespoon milk, and vanilla extract in a small bowl until smooth. Add more milk as needed for drizzling consistency.
  11. Let rolls cool for 2-3 minutes, then drizzle glaze generously over the warm rolls. Serve immediately.

Notes

Don't overmix the dough—stir just until combined. Overmixing makes the rolls tough.
Lightly flour your hands and work surface to prevent sticking.
For cleanest cuts, use unflavored dental floss instead of a knife. Slide it under the log, cross the ends over the top, and pull tight.
Make ahead: Cut rolls, place in baking dish, cover, and refrigerate overnight. Let sit at room temperature 10 minutes before baking.
Store in an airtight container at room temperature for up to 2 days.
Freeze baked, unglazed rolls wrapped individually in plastic wrap for up to 2 months. Thaw, warm, and add fresh glaze before serving.
Reheat individual rolls in microwave for 10-15 seconds or warm entire batch covered in foil at 300°F for 5-8 minutes.
Double the glaze recipe if you love extra-sweet, extra-gooey rolls.
These are best served warm when the glaze is freshly drizzled and the rolls are at their softest.