Butter Chunk Cinnamon Rolls (Bisquick) Recipe

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Butter Chunk Cinnamon Rolls (Bisquick) 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
1 glaze

A Recipe for
Butter Chunk Cinnamon Rolls (Bisquick)

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Butter Chunk Cinnamon Rolls (Bisquick) Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Butter Chunk Cinnamon Rolls (Bisquick) from the recipe cookbook of Recipes-to-go (Bread)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Butter Chunk Cinnamon Rolls (Bisquick)

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Butter Chunk Cinnamon Rolls (Bisquick) 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

Serves: 6

Butter Chunk Cinnamon Rolls (Bisquick) Recipe brought to you by Recipes To-Go

Butter Chunk Cinnamon Rolls (Bisquick) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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