Easy Bisquick Frosted Cinnamon Rolls

Much easier to prepare but just as delicious as the traditional cinnamon buns made with yeast. For an extra special touch, sprinkle cooled buns with icing sugar before serving.


° 1/4 cup  softened butter
° 1/3 cup  packed brown sugar
° 2 tbsp.  ground cinnamon
° 1 cup  raisins or dried cranberries
° 2 1/4 cups all-purpose flour
° 2 tbsp.  sugar
° 1 C.  baking powder
° 1/4 tsp. salt
° 1/3 cup  cold butter, cubed
° 1 cup  milk
° 1 C. milk
° Icing sugar


Preheat the oven to 425 ° F (220 ° C). Lightly butter, spray with cooking spray or line a 9-inch (23 cm) round metal cake pan with parchment paper.

* Garnish
In a bowl, mix the butter, brown sugar and cinnamon, mashing them. Put aside.

* Dough :
In a big bowl, mix the  sugar ,flour, baking powder & salt. Utilize a pastry cutter , cut the butter into dry ingredients until a grainy texture is make . Cast in  milk and stiring with a fork until a smooth dough forms .

Put the dough on a lightly floured surface and knead a little until it becomes smooth. Keeping the surface floured, roll out the dough to form a 16 x 10 in (40 x 25 cm) rectangle; spread filling and sprinkle with raisins, leaving a 1-inch (2.5 cm) border on one of the long sides of the rectangle. Roll out the dough, starting on the side opposite the border, as for jam buns; pinch the end to seal. Cut the roll into 12 slices. Place the brioches thus obtained, cut sides down, in the prepared pan.

* Icing
Brush with milk. Bake for 30 to 35 minutes or until the center of the buns turn golden. Let cool. Sprinkle with icing sugar just before serving.