Bisquick Cinnamon Rolls are quick, easy and make just a small batch. Perfect for breakfast or brunch sweet roll cravings.
How are you all handling being at home? I don’t want to say “stuck” at home, because truly we are blessed to even have a place to call home with all of its comforts and conveniences.
On Instagram I’ve seen many of you are making the best of your home time with cinnamon rolls and that makes my heart happy. I picture your families joined around the table or kitchen island, enjoying cups of tea, coffee or hot chocolate and a ooey gooey sweet roll.
But what happens when supplies run short? When you can’t find normal flour or yeast and want to encourage your family with a little sweetness?
The answer is Bisquick Cinnamon Rolls. Easy, quick, 15-minute to roll up and 25 minute to bake sweet rolls. They are so good.
No Yeast Cinnamon Rolls
Because these cinnamon rolls don’t have yeast, they are more biscuit like in texture. We actually already had a no yeast cinnamon roll that is fantastic, but that recipe uses sour cream and eggs.
This cinnamon roll has no eggs, making it great for those with egg allergies. And it has no yeast, so no kneading or rising. But what it does have is Bisquick biscuit mix.
This recipe calls for buttermilk. It really works well with the bisquick to create light, fluffy rolls with a great flavor. However, you may not have buttermilk on hand. Here are two options:
- Make a buttermilk substitute. Place one teaspoon of vinegar (or lemon juice) in a 2/3 measuring cup, then fill the rest with milk. Allow the mix to sit for a few minutes. Use that in place of buttermilk for a similar result.
- Use milk instead. It will work just fine!
Hints for Making Bisquick Cinnamon Rolls
These easy cinnamon rolls are a great introduction into the process of making sweet rolls. There are just a few tips to keep the process running smoothly:
- Don’t overmix the bisquick and the buttermilk. Mix just until it is combined.
- Use a pastry mat (or other silicone mat) to roll out the dough. And make sure the mat is floured lightly. This dough can be a little sticky so that flour will help them roll up easily.
- Use as much cinnamon and sugar as you’d like. And you can even add in a few other spices as you prefer….pumpkin pie spice or nutmeg are both great options.
- Don’t skip the heavy cream! Heavy cream is our secret ingredient in all of our cinnamon and sweet roll recipes (read about it here). It keeps them soft, gooey and extra rich. Yes, it will work without the heavy cream, but they are so much better with it. If you don’t have heavy cream, use half and half, coconut cream, evaporated milk, or whole milk.
- Check the pan about 20 minutes into baking. If the rolls are getting too brown, cover them loosely with foil and continue to bake. This will prevent them from browning too much.
- Frost them while they are warm. The glaze will soak in slightly, but it just makes them so, so good!
**Note…you can use maple flavoring for the glaze for a change on the flavor. I think your family will love maple flavored cinnamon rolls as much as mine does.**
How to Store Cinnamon Rolls
The awesome thing about this recipe is that it only makes 6 rolls (and I promise they are not giant rolls). That means with our family of 5, there are rarely any leftovers to store and tempt us. 🙂
If you have leftovers, store them in an airtight container at room temperature. After 24 hours, I’d refrigerate them.
These rolls are best served warm, so reheat for 15-20 seconds in the microwave if they are not fresh from the oven.
Other Cinnamon Roll Recipes
- Cinnamon Roll Pancakes
- Easy Cinnamon Rolls
- Cinnamon Roll Bread Pudding
- Apple Butter Cinnamon Rolls
- Pumpkin Cinnamon Roll Bake
- Cinnamon Roll Cheesecake
- Cinnamon Roll Cake
Bisquick Cinnamon Rolls
For the rolls:
- 2 1/4 cups Bisquick mix
- 2/3 cup buttermilk
For the filling:
- 1/4 cup butter (softened)
- 1/3 cup brown sugar (packed)
- 2 teaspoons cinnamon
- 1/3 cup heavy cream (warmed)
For the frosting:
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 1/2 teaspoon vanila extract
- 1 tablespoon heavy cream
- Preheat the oven to 375º Fahrenheit. Spray an 8" round cake pan or pie plate with cooking spray.
- In a medium bowl, mix together the baking mix and buttermilk to form a dough.
- Sprinkle flour on a pastry mat or on the counter.
- Using a rolling pin, roll the dough out to a 8×12" rectangle.
- Spread with softened butter, then sprinkle with brown sugar and cinnamon.
- Roll the dough up jelly roll style, then slice into 6 equal slices.
- Place the rolls into the prepared pan.
- Pour warmed heavy cream over the rolls.
- Bake for about 25 minutes or until the center roll is baked and not gooey. Pull up on the edge of a center roll to see if it looks done. Check the rolls at 20 minutes. If they are getting too brown, cover loosely with foil and continue to bake.
- In a small bowl, whisk together the powdered sugar, butter, vanilla and cream. Drizzle in more cream if needed to get the consistency of the glaze you'd like.
- Spread the glaze over the warm rolls.
- Serve immediately. Store any leftover rolls in an airtight container at room temperature.