Unbelievable!!!!! I have to make at least one batch of these every day! They just seem to disappear and they are so so yummy!!! Thank you so much for posting this, my son thanks you also!
Oh my, Karen! My husband ate 4 of these before lunch, and before I even had a chance to try one!He was then at them again when he got home from work! They were delicious! The only change I made is I made more icing to totally satisfy my sweet teeth….I mean tooth!
Yum, yum, yum! Easy and delicious. My only word of advice would be to make sure you don’t spread the butter/sugar/cinnamon all the way to the edge; I did and too much leaked out when I rolled this up. I used brown sugar in the filling, as that’s the flavour I wanted, and I too used milk instead of water in the glaze, plus I added just a drop or two of vanilla. Next time I will make more glaze/icing, too. Great recipe; I know these won’t last long!
These were wonderful and disappeared in a hurry. Surprisingly easy as well. It wasn’t specified, but I used brown sugar in the filling.
Easy and yummy! The texture of the rolls are drier than a yeast cinnamon roll but we really liked that about them – plus, even with gobs of icing, they aren’t too messy to eat! I added about 1/2 cup chopped walnuts over the cinnamon sugar and it made a nice addition.
Too Too tasty and easy! My mother raised us on Bisquick recipes, and this is one that is pretty similar to a favorite treat of hers. This is a quick and easy treat. The only thing I did differently was use milk to mix for the topping.
These were delish, thank you! The only thing I changed was adding milk to the powdered sugar instead of water. That’s just how I always make glaze. It’s just a little more thick. Great weekend breakfast. I would never have thought to do this.
These were definitely an easy breakfast treat. I did have a little problem in getting the inside of the rolls to bake up. I put foil over them and continued to bake a little longer than suggested. It may just have been my oven. We moved recently and I couldn’t find my confectioner’s sugar, so I used a canned coconut-pecan frosting in its place. I spread it on while warm and they were very enjoyable.
DOTDASH MEREDITH FOOD STUDIOS
What Sets These Cinnamon Rolls Apart?
Unlike most traditional cinnamon roll recipes, these rolls are made without yeast — that means there’s no need for proofing or kneading. The best part? They come together quickly and easily in just a little over a half an hour.
These homemade cinnamon rolls feature an optional 5-ingredient cream cheese icing, but you can leave them plain or top them with the store-bought stuff to make this recipe even simpler.
How to Store Cinnamon Rolls
Store these cinnamon rolls in an airtight container in the fridge for up to a week. If you want to keep them longer than that, consider freezing them. To freeze baked cinnamon rolls for up to three months, you’ll want to double wrap them for complete protection: Wrap each cinnamon roll in one layer of storage wrap followed by one layer of aluminum foil. Thaw in the fridge overnight and reheat in the microwave or oven
Ingredients
2 1/2 cups Bisquick
1/3 cup milk…
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