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Brown Sugar Cinnamon Rolls

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It’s hard to think about chilly Sunday afternoons while it’s still summer, but nothing takes the chill off the day like warm cinnamon rolls. Baked up just right, warm icing drizzling down the sides just enough to make your fingers gooey without burning them. Yum. I’ve made them more Sunday afternoons than I can count, and despite the fact they get gobbled up more quickly than it took for me to create the delectable delights, it’s well worth the small effort.

Bisquick makes it easy enough. You mix, knead, roll out, spread on the goodies, roll in, cut, bake and voila! So, here’s the goods on my personal variation of the classic Bisquick cinnamon rolls:


1 egg
3/4 c. milk (you can use low fat if desired)
1/2 c. brown sugar (dark or light, your choice)

3 c. Bisquick
2 T. granulated sugar
2 tbsp. melted butter or margarine
2-3 T. cinnamon (I like them pretty cinnamon-y, so you can use more or less, to taste)
¼ c. confectioners sugar and 2 t. warm water for the glaze


  1. Pre-heat oven to 375°F.
  2. Beat egg, add Bisquick and milk and the granulated sugar. Mix enough to make a soft dough, but easy enough to handle.
  3. Knead lightly, just until smooth on a board dusted generously with Bisquick. If needed add a little more Bisquick—just enough to so you can roll the dough in the next step.
  4. Pat or roll out into rectangle 10 x 8 inches. Spread with the melted butter or margarine. Sprinkle generously with cinnamon and brown sugar. Roll up tightly beginning with wide side. Seal well by pinching edge of dough into roll.
  5. Slice at 1 inch intervals and place the slices cut side down on a greased pan or cookie sheet.
  6. Bake 23-25 minutes. While warm, drizzle the tops with the glaze

Makes 10 to 12 slices. I strongly recommend a double recipe, particularly if you have kids at home—big or little! Enjoy!

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About Barbara Barnett

Barbara Barnett is publisher and executive editor of Blogcritics, as well as a noted entertainment writer. Author of Chasing Zebras: The Unofficial Guide to House, M.D., her primary beat is primetime television. But Barbara writes on an everything from film to politics to technology to all things pop culture and spirituality. She is a contributor to the book called Spiritual Pregnancy (Llewellyn Worldwide, January 2014) and has a story in Riverdale Ave Press' new anthology of zombie romance, Still Hungry for your Love. She is hard at work on what she hopes will be her first published novel.
  • fatolady

    Sounds yummy! Can’t wait to try this recipe, but I have pecan trees so I think I will add chopped pecans. Thanks for the “so easy” recipe.

  • barbara barnett

    Pecans–and/or raisins are a great add on