Pecan Cinnamon Rolls Recipe

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)
Ingredients

• 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

Method:

1. Preheat oven to 375°F
2. Lightly grease your baking sheet (I use a silicon one so skipped this step)
3. 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).
4. Give your work surface a light sprinkle of bisquick mix and turn out your dough and give it a bit of a quick kneed.
5. Split the dough roughly in half so you have two lots.
6. Mix your sugar and cinnamon together in a small container.
7. With half the dough, roll it out to a rectangle of approx 9″ x 14″ in size.
8. Brush the top surface of it with some of the melted butter.
9. Sprinkle liberally with half the cinnamon and sugar mixture over the buttered surface.
10. Sprinkle with half of the raisins.
11. Sprinkle with half of the pecans.
12. Start rolling the dough (from the longest side) until you have a round cylinder type shape.
13. Cut into slices approx 1″ in thickness.
14. Repeat from Step 7 for the second lot of dough.
15. Place slices onto baking sheet (so they are just touching) and bake for approx 25mins (or until done and lightly golden in color).
16. Allow to cool on the tray for approx 5 mins and then remove to a cooling rack.
17. Glaze whilst still warm.

To Glaze:

• 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)