Bisquick Cinnamon Rolls

I’ll tell you this right off the bat—I’ve burnt more cinnamon rolls than I care to admit. But here’s the funny part: the best batch I ever made didn’t start with yeast or a long rise. It started with a dusty box of Bisquick in the back of a pantry, during a blizzard, in a rental cabin where the oven groaned like it hadn’t worked since the ’70s. And still—still—they turned out glorious.

This isn’t some half-baked, “I-don’t-feel-like-cooking” kind of recipe. Bisquick cinnamon rolls are a revelation. A little rough around the edges, sure, but warm, buttery, pillowy soft, and dripping with cinnamon-sugar goodness. They come together faster than a pot of coffee brews and can satisfy a craving before you’ve even finished scrolling Instagram.

What makes them special? No yeast. No rise time. No stand mixer or proofing drawer. Just that iconic baking mix, some cold milk, sugar, cinnamon, and butter. It’s old-school shortcut cooking—but when done right, it tastes like you spent all morning rolling dough in a sunlit Parisian bakery.

Let’s break this down.

Ingredients & Substitutions

You don’t need much. The beauty of these rolls lies in their simplicity. But like any great dish, quality matters.

For the Dough:

• 2 ½ cups Bisquick baking mix
• ⅔ cup cold milk (whole milk preferred)
• 2 tablespoons granulated sugar

For the Filling:

• 3 tablespoons unsalted butter, softened (not melted)
• ½ cup brown sugar (light or dark—dark has a richer molasses kick)
• 1 ½ tablespoons ground cinnamon
• A pinch of salt (trust me, makes the sweet pop)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Now, if you’re dairy-free, use a thick plant milk like oat or cashew. Almond milk can work but tends to be a bit thin for both dough and glaze. Vegan butter works just fine too—try Miyoko’s if you’re feeling bougie.

No Bisquick? You can make your own with 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons cold butter mixed in till crumbly. But honestly? The boxed stuff hits different.

Step-by-Step Instructions

Okay, so now you’ve got your ingredients. Here’s where people mess up: they treat the dough like bread dough. Don’t. It’s more like biscuit dough—delicate, flaky, and easily overworked.

1. Make the Dough:
Mix Bisquick, sugar, and milk until just combined. No kneading. If it’s sticky, dust with a touch of Bisquick. You’re looking for a soft, slightly tacky dough that holds together. Overmixing = hockey pucks. We’re not here for that.

2. Roll it Out:
Flour your surface (generously). Roll the dough into a rough rectangle, about ¼ inch thick. Don’t worry if it’s not perfect—no one’s measuring with a ruler here.

3. Add the Filling:
Spread the butter over the dough—use your hands. Sprinkle the cinnamon-sugar mixture evenly. Leave about ½ inch at the edge clean so it seals up.

4. Roll and Cut:
Roll it up tight. Not cigar-tight, but snug. Use a serrated knife or floss (yes, dental floss) to cut clean 1-inch slices. Pro move? Chill the rolled log for 10 minutes in the freezer—it slices way cleaner.

5. Bake:
Preheat oven to 375°F (190°C). Grease a round or square baking dish. Place rolls slightly touching. Bake 18–22 minutes until tops are golden and centers are just set. Watch for overbaking—it happens fast.

6. Glaze Time:
Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over hot rolls so it melts into the crevices. For a thicker glaze, use less milk. Want tang? Add a spoonful of cream cheese.

Cooking Techniques & Science

Now here’s the nerdy bit, and it’s where pros shine. These aren’t yeasted, so we rely on the leavening already in the Bisquick (usually baking powder) to lift the dough. That means they puff rather than rise, creating that biscuit-like texture with just enough chew.

Butter goes into the filling, not the dough. This keeps the rolls from getting greasy or falling apart when baked. Melted butter often leaks out while baking—softened is better. Clings to the sugar. Clings to the soul.

That chilling trick before slicing? It firms up the butter and dough just enough so your knife doesn’t squash the spiral. Especially helpful in hot kitchens or if you’ve got warm hands.

Oh—and bake them snug. Rolls should touch. They bake more evenly that way and get those soft, fluffy sides that pull apart like edible clouds.

Serving & Pairing Suggestions

These don’t need much, but if you’re serving a crowd, think balance.

A fresh pot of dark roast coffee cuts the sweetness beautifully. Try pairing with a salty breakfast—bacon, or a sharp cheddar scramble. For a brunch board? Add fresh berries and maybe a dollop of whipped mascarpone.

Presentation-wise: pour the glaze over while warm, then finish with a dusting of cinnamon and a tiny pinch of flaky salt. It’s wild how much that elevates it. Feels fancy. Tastes like comfort.

Why This Recipe Works

There’s a reason this shortcut has stuck around. It’s about immediacy. No proofing. No intimidating dough science. Just real, warm, sugar-soaked joy in under an hour.

Bisquick has just enough structure to mimic dough. It’s not perfect, but it’s damn good. And with the right handling, it feels like magic. You can make these at 7 a.m. for a crowd by 8. You can also make them after a breakup, or before a wedding, or just because it’s Tuesday. They’re that kind of recipe.

Expert Troubleshooting Tips

Dough too sticky? Add more Bisquick a tablespoon at a time. But don’t overdo it—it dries out quick.

Rolls spreading too much? Could be over-softened butter or warm dough. Chill the log before slicing.

Too dry? Slightly underbake next time. Or add a touch more milk to the dough. These aren’t meant to be dry biscuits.

Glaze too thin? Add powdered sugar. If it’s too thick? More milk or a dash of heavy cream.

Variations to Try

• Maple-Pecan: Add a splash of maple syrup to the filling and chopped toasted pecans.
• Pumpkin Spice: Sub half the cinnamon for pumpkin pie spice. Fall-in-a-roll vibes.
• Savory Spin: Skip the sugar. Use garlic butter, parmesan, and herbs for a biscuit roll-up that’s absurdly good with chili.
• Cream Cheese Glaze: Beat 2 oz. cream cheese with 1 cup powdered sugar and milk till smooth. Thicker, tangier. Feels like a bakery cheat code.

FAQs

1. Can I make these ahead of time?
Yes! Assemble and slice them, then refrigerate overnight. Bake in the morning. Add 5 extra minutes to the baking time if chilled.

2. Can I freeze Bisquick cinnamon rolls?
Absolutely. Bake them, cool, and freeze in an airtight container. Reheat in a low oven, covered in foil.

3. Why did my rolls turn out dry?
Most likely overbaked or too much mix added. Bake just until the tops are golden and the center feels soft but set.

4. Can I use gluten-free Bisquick?
Yes, but the texture will be different—slightly more crumbly. Add a bit more milk to keep them tender.

5. How can I make them vegan?
Use plant milk and vegan butter. For glaze, skip dairy entirely—almond or oat milk works fine.

Final Thoughts

Bisquick cinnamon rolls are the culinary equivalent of your favorite hoodie—simple, warm, and endlessly comforting. They’re not meant to impress a Michelin inspector. But they will make a sleepy kid smile on a snow day. Or make you feel okay on a rough morning.

The real secret? Knowing how to treat the ingredients with just enough respect, not too much fuss, and a pinch of joy.