Well, yesterday I had my first experience with a product called Bisquick. I don’t *think* we used to have it in Australia (although I am sure we would have had something similar). They were a HUGE hit. Between us, the neighbours, and daughter’s visiting friends, they are all gone! I followed the basic recipe for the Glazed Cinnamon Rolls from the Betty Crocker website with a few minor modifications made to it (the orignal recipe can be found here: Betty Crocker Glazed Cinnamon Rolls
Recipe for Pecan Cinnamon Rolls (makes approx 24)
- 4 tablespoons sugar
- 2 teaspoon ground cinnamon
- 5 1/2 cups bisquick mix
- 1 1/3 cups milk
- 6 tablespoons butter or margarine, melted
- 1 1/3 cups raisins
- 1 1/3 cups well chopped pecans
- Preheat oven to 375°F
- Lightly grease your baking sheet (I use a silicon one so skipped this step)
- In a mixing bowl, combine the bisquick and milk to form a dough. If the dough is too sticky add a little more bisquick mix, alternatively if you find the dough too dry add a little more milk (i usually just guestimate amounts here adding small amounts of either until it ‘feels’ right).
- Give your work surface a light sprinkle of bisquick mix and turn out your dough and give it a bit of a quick kneed.
- Split the dough roughly in half so you have two lots.
- Mix your sugar and cinnamon together in a small container.
- With half the dough, roll it out to a rectangle of approx 9″ x 14″ in size.
- Brush the top surface of it with some of the melted butter.
- Sprinkle liberally with half the cinnamon and sugar mixture over the buttered surface.
- Sprinkle with half of the raisins.
- Sprinkle with half of the pecans.
- Start rolling the dough (from the longest side) until you have a round cylinder type shape.
- Cut into slices approx 1″ in thickness.
- Repeat from Step 7 for the second lot of dough.
- Place slices onto baking sheet (so they are just touching) and bake for approx 25mins (or until done and lightly golden in color).
- Allow to cool on the tray for approx 5 mins and then remove to a cooling rack.
- Glaze whilst still warm.
- In a bowl, make up a mixture of 2 1/2 cups of confectioner’s sugar and 4 tablespoons of milk. Brush and dab onto the warm cinnamon rolls with a pastry brush.
These rolls really are more-ish and wonderful with a coffee. Texture wise, they are what I would class as a cross between a US biscuit and what we know in Australia as scones (not sure what US scones are like, as I have yet to try one)