Easy Bisquick Cinnamon Rolls



°1/4 cup (60 mL) softened butter

°1/3 cup (80 mL) packed brown sugar

°2 tbsp. (10 ml) ground cinnamon

°1 cup (250 mL) raisins or dried cranberries


°2 1/4 cups (560 ml) all-purpose flour

°2 tbsp. (30ml) sugar

°1 C. baking powder

°1/4 tsp. (1ml) salt

°1/3 cup (80 ml) cold butter, cubed

°1 cup (250ml) milk


°1 C. (15ml) milk

°Icing sugar

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Preheat stove 425°F (220°C). Daintily spread, shower with cooking splash or line a 9-inch (23 cm) round metal cake dish with material paper. Trim In a bowl, consolidate the spread, earthy colored sugar and cinnamon, pounding them. Set to the side. Batter In a huge bowl, consolidate flour, sugar, baking powder and salt. Utilizing a cake blender or two blades, cut the spread into the dry fixings until brittle. Pour in the milk and mix with a fork until a delicate batter structures. Put the batter on a delicately floured surface and massage a little until it becomes smooth. Keeping the surface floured, carry out the batter into a 16 x 10-inch (40 x 25 cm) square shape; spread the filling and sprinkle with raisins, leaving a 1-inch (2.5 cm) verge on one long side of the square shape. Roll up the batter, beginning the side inverse the edge, with respect to stick buns; squeeze end to seal. Cut the roll into 12 cuts. Place the brioches hence acquired, cut sides down, in the pre-arranged container. Icing Brush with milk. Prepare for 30 to 35 minutes or until the focal point of the buns becomes brilliant. Let cool. Sprinkle with icing sugar not long prior to serving

Enjoy !

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