Bisquick Cinnamon Rolls are a quick no-yeast version of classic cinnamon rolls. Instead of waiting for dough to rise, the dough is made with baking mix, milk, and egg, then rolled with brown sugar, cinnamon, butter, and optional chopped nuts.
I like this style of cinnamon roll when I want a warm breakfast without planning several hours ahead. The texture is more biscuit-like than a yeast roll, but the brown sugar filling and vanilla glaze give you the familiar cinnamon-roll flavor.
The dough is intentionally soft, so a well-floured surface matters. Use only enough extra baking mix or flour to keep it manageable. Adding too much can make the finished rolls dry.
For more easy morning recipes, browse our Breakfast recipes or try the 7-Up Biscuits.
Why These Quick Cinnamon Rolls Work
Baking mix already contains flour, leavening, and other ingredients needed for a quick dough, so there is no yeast-proofing stage. That makes the recipe much faster than traditional cinnamon rolls.
The filling combines brown sugar, granulated sugar, cinnamon, nuts, and melted butter. The second amount of melted butter is spread across the rolled dough before the filling is added, which creates a rich spiral as the rolls bake.
Ingredient Notes
Baking mix: Use a Bisquick-style all-purpose baking mix. Measure it lightly rather than packing it into the cup.
Brown sugar: Brown sugar gives the filling a deeper caramel flavor than granulated sugar alone.
Chopped nuts: Pecans or walnuts work well, but the nuts are optional.
Powdered sugar glaze: Add the milk gradually so the glaze does not become too thin.
Ingredients
For the Dough
- 2 1/2 cups Bisquick or similar baking mix
- 1/3 cup milk
- 1 large egg
For the Cinnamon Filling
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped nuts, optional
- 2 tablespoons butter, melted
- 3/4 cup butter, melted and cooled slightly
For the Vanilla Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
How to Make Bisquick Cinnamon Rolls
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large bowl, combine the baking mix, 1/3 cup milk, and egg with a fork. Mix just until a soft dough forms.
- In a separate bowl, combine the brown sugar, granulated sugar, cinnamon, and chopped nuts.
- Stir 2 tablespoons melted butter into the sugar mixture until evenly moistened.
- Generously flour a clean work surface and your hands.
- Turn the dough onto the floured surface and pat it into a rectangle.
- Roll gently to about 1/2-inch thickness. Avoid excessive rolling because the dough is soft and can become sticky.
- Pour the 3/4 cup melted butter over the dough and spread it evenly to the edges with a pastry brush.
- Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from one long side, roll the dough into a log.
- Cut into roughly 1-inch slices. Unflavored dental floss or a sharp knife can help make cleaner cuts.
- Arrange the rolls in the prepared baking dish.
- Bake for 25 to 30 minutes, or until the tops are lightly golden and the centers are baked through.
- Let the rolls stand for about 5 minutes.
- Whisk together the powdered sugar, vanilla, and enough milk to create a drizzleable glaze.
- Drizzle the glaze over the warm rolls and serve.
Tips for Better Quick Cinnamon Rolls
Do not overwork the dough. A light hand keeps the rolls more tender.
Flour the surface well, not the dough heavily. The goal is to prevent sticking without working a large amount of extra flour into the rolls.
Cut even slices. Rolls that are similar in thickness bake more evenly.
Glaze while warm. The glaze softens slightly over the warm rolls and settles into the spirals.
Storage and Reheating
Store leftover cinnamon rolls in an airtight container. Reheat individual rolls briefly in the microwave or warm several together in a covered baking dish.
For the best texture, avoid over-reheating. Quick-bread-style rolls can dry out faster than yeast rolls.
Frequently Asked Questions
Do Bisquick cinnamon rolls taste like yeast cinnamon rolls?
They have the same cinnamon-sugar and glaze flavors, but the dough is more biscuit-like because it uses baking mix instead of yeast.
Can I leave out the nuts?
Yes. The chopped nuts are optional and can simply be omitted.
Why is my dough sticky?
This dough is naturally soft. Flour the work surface and hands well, and handle the dough gently rather than adding a lot of extra flour.
