Bisquick Cinnamon Sticky Buns Recipes

BISQUICK CINNAMON ROLLS

Steps:

• 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 8x12" 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.

BISCUIT STICKY BUNS

Steps:

• For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
• Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
• For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
• Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
• For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
• Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
• Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.

BISQUICK CINNAMON BUNS

Steps:

• For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
• Stir Bisquick, 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.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
• For Glaze: Stir together powdered sugar and milk until smooth.

BISQUICK® CINNAMON ROLLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
• Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
• Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
• Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
• Place rolls into the prepared circular baking pan so that rolls touch.
• Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
• While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.

QUICK STICKY BUNS

Steps:

• Cut each biscuit in half and form each piece into a ball.
• Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

GLAZED CINNAMON ROLLS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and 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.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

STICKY BUNS

Steps:

• Mix brown sugar, pudding mix (dry), butter, milk and cinnamon; set aside.
• Dissolve yeast in warm water in medium bowl. Stir in Bisquick mix until soft dough forms. Place dough on surface well dusted with Bisquick mix. Knead about 20 times or until smooth. Sprinkle with additional Bisquick mix (up to 1/4 cup) if dough is too sticky.
• Roll dough into 15x9-inch rectangle. Spread three-fourths of the pudding mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Cut into 9 slices.
• Spread remaining pudding mixture evenly in ungreased square pan, 9x9x2 inches. Sprinkle pecans evenly over mixture in pan. Place slices slightly apart in pan. Cover and let rise in warm place 25 to 30 minutes or until double.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Let pan remain 1 minute.