Easy Bisquick Cinnamon Rolls Ready in 40 Mins No Yeast Needed

Instructions:

1. Preheat oven to 400°F (200°C). Generously grease a 9x13 inch baking dish or line it with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the Bisquick mix and the granulated sugar.
3. Form the Dough: Pour the cold milk into the dry mixture. Stir gently with a fork or spatula until the mixture just comes together into a soft, slightly shaggy dough. Do not overmix; stop as soon as the flour streaks disappear.
4. Knead Lightly: Turn the dough out onto a lightly floured surface. Knead 5–6 times only, just until smooth enough to roll.
5. Roll the Dough: Use the rolling pin to roll the dough into a large rectangle, approximately 18 x 12 inches and about ¼ inch thick.
6. Prepare Filling: In a small bowl, combine the brown sugar and cinnamon. Evenly spread the softened butter across the entire surface of the dough rectangle, leaving about ½ inch margin clean on one long edge.
7. Sprinkle Filling: Generously sprinkle the cinnamon-sugar mixture over the buttered surface. Press the mixture lightly into the butter.
8. Roll Tightly: Starting from the long edge without the margin, roll the dough tightly into a uniform log. Pinch the seam closed.
9. Slice the Rolls: Using a length of unwaxed dental floss or a sharp knife, cut the log into 8 equal slices, approximately 1½ inches thick.
10. Arrange and Bake: Place the cut rolls, swirl-side up, into the prepared baking dish, leaving a small space between them. Bake for 22–25 minutes, or until the rolls are golden brown.
11. Cool Slightly: Remove from the oven and allow to cool in the pan for 5–10 minutes while preparing the glaze.
12. Mix Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk/cream until smooth. Adjust consistency with the remaining liquid until it drizzles easily.
13. Drizzle and Serve: Drizzle the glaze generously over the warm rolls. Serve immediately.