Combine Bisquick baking mix, whole milk, granulated sugar, melted butter, and vanilla extract in a large combining basin. Combine all ingredients until a pliable dough forms. If the mixture appears too glutinous, add a bit more Bisquick baking mix to attain the desired consistency. On a surface dusted with flour, roll out the dough into a rectangle approximately 1/4’’ thick.
2nd Step
In a small receptacle, combine the cinnamon powder and brown sugar. Spread the liquefied butter evenly across the dough that has been flattened out, leaving a small border around the margins. The cinnamon-brown sugar mixture should be liberally sprinkled over the buttered surface.
3rd Step
Starting at one end, roll the dough gingerly into a cylinder shape. Using a pointed knife or a piece of dental floss (insert it under the log, cross the ends, and draw through the dough), cut the log into 1 to 1.5-inch-thick rounds.
4th Step
Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease or line a baking dish with parchment paper. Place the cinnamon pastries in the dish, leaving space between each slice. Bake the rolls in a preheated oven for 12 to 15 minutes, or until golden brown and thoroughly finished.
5th Step
During the preparation of the cinnamon rolls, prepare the cream cheese glaze. Whisk together the softened cream cheese, powdered sugar, and vanilla extract in a small basin until homogeneous. Add one tablespoon of whole milk at a time until the glaze reaches the desirable consistency.
6th Step
After removing the cinnamon rolls from the oven, allow them to cool slightly before applying the cream cheese glaze. A decorative glaze can be created with a utensil or a pastry bag.
7th Step
Serve the warm Bisquick Cinnamon Rolls with a cup of scalding coffee or a tumbler of cold milk. Enjoy the divine combination of delicate, cinnamon-infused pastry and buttery glaze, which is certain to enchant your taste receptors.
OPTIONAL TIPS AND VARIATIONS:
My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
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