Butter Chunk Cinnamon Rolls (bisquick) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: COLD BUTTER,
2 1/2 cup: BISQUICK BAKING MIX,
1/2 cup: MILK,
1 each: EGG,
2 tbsp: BUTTER MELTED,
3 tbsp: SUGAR,
1 1/2 tsp: CINNAMON,
GLAZE,
Directions:
PREHEAT OVEN TO 4250F. GREASE A SQUARE PAN. CUT COLD BUTTER INTO 1/4"
CUBES. TOSS BAKING MIX AND BUTTER CUBES UNTIL WELL COATED. BEAT MILK
AND EGG; STIR INTO BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED
GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL. KNEAD AND FOLD
TEN TIMES. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 8". SPREAD MELTED
BUTTER OVER THE DOUGH. SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL
DOUGH STARTING AT THE 15" SIDE. CUT INTO 12 PIECES. PLACE IN THE
PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN. SPREAD WITH GLAZE MADE
FROM 1c POWDERED SUGAR AND 1 TABLESPOON MILK
Source from luhu.jp
CUBES. TOSS BAKING MIX AND BUTTER CUBES UNTIL WELL COATED. BEAT MILK
AND EGG; STIR INTO BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED
GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL. KNEAD AND FOLD
TEN TIMES. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 8". SPREAD MELTED
BUTTER OVER THE DOUGH. SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL
DOUGH STARTING AT THE 15" SIDE. CUT INTO 12 PIECES. PLACE IN THE
PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN. SPREAD WITH GLAZE MADE
FROM 1c POWDERED SUGAR AND 1 TABLESPOON MILK
Source from luhu.jp