Cinnamon Rolls With Cream Cheese Glaze

Photo: Amanda

Ingredients

2 tablespoons sugar

1 teaspoon ground cinnamon

2 1/2 cups Original Bisquick

2/3 cup milk

2 tablespoons sugar

2 tablespoons butter or margarine, softened

4 ounces cream cheese, room temperature

1 cup powdered sugar

1/4 cup (½ stick) unsalted butter, room temperature

1/2 teaspoon vanilla extract

Preparation

Bisquick Cinnamon Rolls

Heat oven to 375 F. Grease bottom and sides of rectangular pan, 13x9x2 inches.

Stir together 2 tablespoons sugar and the cinnamon; reserve.

Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle.

Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15×9 inches; spread with butter. Sprinkle evenly with sugar mixture.

Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.

Bake 23 to 25 minutes or until golden brown. Make the glaze while it’s baking.

Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature