Bisquick Cinnamon Roll: The Quickest Way to Homemade Bliss

There’s something irresistible about a warm cinnamon roll—soft dough, swirls of brown sugar and cinnamon, and a sweet, creamy glaze melting over the top. It’s breakfast, dessert, and a cozy hug in one bite.

But what if you could skip the yeast, the rising time, and all the fuss?

That’s where the Bisquick cinnamon roll comes in. It’s fast, easy, and dangerously delicious. You can make these in under an hour, using pantry staples and one magical box: Bisquick.

Whether it’s a lazy Sunday, a holiday morning, or just a cinnamon emergency (we’ve all been there), this recipe delivers.

Let’s get baking.

What Is Bisquick?

If you’re new to Bisquick, here’s the scoop. Bisquick is a pre-mixed baking blend made by Betty Crocker. It’s a combination of:

• Flour
• Shortening
• Baking powder
• Salt

It’s most commonly used for pancakes and biscuits, but it’s super versatile. You can use it to make everything from pizza dough to dumplings—and yes, cinnamon rolls.

The beauty of Bisquick is speed. Since the leavening is already built in, there’s no need to knead, rise, or wait.

Ingredients for Bisquick Cinnamon Rolls

This recipe makes 8 large cinnamon rolls or 12 smaller ones, depending on how you slice it.

For the dough:

• 2 1/4 cups Bisquick mix
• 2/3 cup milk (whole milk preferred)
• 1 tablespoon sugar (optional, for a slightly sweeter dough)

For the cinnamon filling:

• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon
• Optional: pinch of salt and 1/4 teaspoon vanilla extract

For the glaze:

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

Feel free to add a tablespoon of cream cheese for a richer, tangier glaze.

Step-by-Step Instructions

Let’s walk through this, step by step. You’ll go from flour to fluffy in under 60 minutes.

1. Preheat the Oven

Set your oven to 375°F (190°C). Grease a round cake pan or a 9×9 baking dish.

You can also use a cast-iron skillet for a rustic look.

2. Make the Dough

In a medium bowl:

• Combine 2 1/4 cups Bisquick and 2/3 cup milk.
• Stir gently until it forms a soft dough.
• If it’s too dry, add 1 tablespoon of milk at a time.
• If it’s too wet, sprinkle in a little more Bisquick.

Turn it out onto a lightly floured surface (use more Bisquick for dusting). Knead gently 4–5 times just to bring it together.

3. Roll and Fill

• Roll the dough into a rectangle about 1/4 inch thick.
• Spread softened butter evenly across the surface.
• Mix brown sugar and cinnamon in a small bowl.
• Sprinkle it evenly over the buttered dough.

Optional extras:

• Chopped pecans or walnuts
• Raisins or mini chocolate chips

4. Roll and Cut

• Starting from the long edge, roll the dough into a tight log.
• Slice into 8–12 pieces using a sharp knife or dental floss.

Pro tip: Non-mint dental floss makes clean cuts without squishing the rolls.

5. Bake

Place rolls in the greased pan, spacing them slightly apart. They’ll expand as they bake.

Bake for 20–25 minutes or until golden on top and cooked through in the center.

Let cool for 5–10 minutes while you make the glaze.

6. Glaze and Serve

In a small bowl, whisk together:

• 1 cup powdered sugar
• 2 tablespoons milk (add more as needed)
• 1/2 teaspoon vanilla

Drizzle generously over warm rolls. Watch it melt into the crevices. Serve immediately with coffee, tea, or milk.

Flavor Variations You’ll Love

Want to make your cinnamon rolls stand out? Here are some tasty twists.

Cream Cheese Glaze:

• Add 1 tablespoon softened cream cheese to the glaze.
• Beat until smooth for a tangy, rich topping.

Maple Pecan:

• Add 1 tablespoon maple syrup to the filling.
• Top with chopped toasted pecans.

Orange Cinnamon:

• Add 1/2 teaspoon orange zest to the filling.
• Replace milk in the glaze with orange juice.

Pumpkin Spice:

• Use 1 tablespoon pumpkin puree in the filling.
• Add 1/4 teaspoon pumpkin pie spice for fall flavor.

Chocolate Swirl:

• Add mini chocolate chips to the filling.
• Dust with cocoa powder for double trouble.

Tips for Perfect Bisquick Cinnamon Rolls

These are simple, but a few pro tips go a long way.

• Don’t overmix the dough. It should be soft, not tough.
• Roll evenly so your rolls bake uniformly.
• Don’t skip the butter in the filling—it makes everything melty and magical.
• Let the rolls cool for a few minutes before glazing so it doesn’t all melt away.
• If you like crispy edges, use a wider pan. For softer sides, use a smaller dish so they touch.

Storing and Reheating

If you actually have leftovers (it’s rare), here’s how to keep them tasty.

Storage:

• Store covered at room temp for up to 2 days.
• For longer storage, refrigerate up to 5 days.

Freezing:

• Freeze baked rolls (unglazed) for up to 2 months.
• Reheat and glaze fresh.

Reheating:

• Microwave for 15–20 seconds for soft, steamy results.
• Bake at 325°F for 10 minutes to re-crisp the edges.

Make-Ahead Tips

Want warm rolls without the morning work? You’ve got options.

• Prepare the rolls the night before. Cover and refrigerate unbaked rolls.
• In the morning, let them sit at room temp for 15 minutes.
• Bake as directed and glaze fresh.

You can also bake and freeze, then reheat on demand.

What to Serve with Bisquick Cinnamon Rolls

These are a star on their own, but here are some tasty ideas to round out your breakfast or brunch.

• Scrambled eggs with cheese
• Crispy bacon or sausage links
• Fresh fruit salad
• Greek yogurt with honey
• Strong coffee or chai latte

For brunch guests, serve alongside savory casseroles or quiches.

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FAQs

1. Can I make this recipe without milk?

Yes! You can use water, but the rolls will be less rich. For best results, use non-dairy milk like oat, almond, or soy. Just make sure it’s unsweetened and plain. Avoid coconut milk—it can change the flavor.

2. Can I make these gluten-free?

Absolutely. Use gluten-free Bisquick (it exists!). You may need to adjust the milk slightly since GF flour absorbs liquid differently. The texture might be a bit more crumbly, but they’re still delicious.

3. Can I double this recipe for a crowd?

Yes, and it’s easy. Just double everything and use a larger pan (like a 9×13-inch dish). You can also bake two 9-inch pans side by side. The rolls might need an extra 5 minutes of bake time—check with a toothpick.

4. How do I make the rolls softer?

For extra-soft rolls, make sure you don’t overbake them. Cover loosely with foil halfway through if the tops brown too fast. Adding an extra tablespoon of butter in the filling helps keep them moist too.

5. Can I use a different baking mix instead of Bisquick?

Yes, but it depends on the brand. Use a mix that includes leavening agents (like baking powder). Krusteaz, Hungry Jack, or even homemade baking mix can work—just check the texture as you add milk.

6. What’s the best way to cut cinnamon rolls cleanly?

Dental floss. Seriously. Slide unflavored floss under the dough, cross the ends over the top, and pull to slice. No squishing, no sticky knives. Sharp serrated knives work too, but floss wins for clean cuts.

7. Can I add nuts or fruit to the filling?

Totally. Add up to 1/4 cup chopped pecans, walnuts, or raisins to the filling. Make sure they’re evenly spread so every bite gets some. You can also try chopped apples or dried cranberries for a seasonal touch.

8. What if I don’t have powdered sugar for the glaze?

No worries. You can make powdered sugar by blending 1 cup granulated sugar with 1 tablespoon cornstarch until fine. Or make a simple glaze with 1/4 cup honey or maple syrup and a splash of milk or cream.

9. Can I cook these in a muffin tin?

Yes! This makes cute, individual rolls. Place each sliced roll into a greased muffin cup. Bake for 12–15 minutes. Watch closely—they may bake faster than in a pan.

10. What if I want to make mini rolls instead?

Roll the dough out thinner and tighter, then slice into 16–20 pieces. Use a smaller pan or two cake pans. These are perfect for brunch spreads or potlucks where people want “just a bite”… until they grab four more.