From Paulette Vickery's Recipe Collection

Bisquick Glazed Cinnamon Rolls

breads

2 tablespoon sugar
1 teaspoon cinnamon
2 1/2 cup bisquick
2/3 cup milk
2 tablespoon sugar
2 tablespoon butter, softened
1/4 cup raisins
1 1/4 cup powdered sugar
2 tablespoon milk

Preheat oven to 375 degrees. Grease 13 by 9 inch baking dish or pan. Stir together 2 tablespoons sugar, and cinnamon, and set aside. Stir bisquick, milk, and 2 tablespoons sugar until dough forms. If dough is to sticky, gradually mix in enough additional Bisquick, up to 1/4 cup, to make dough easy to handle. Turn dough onto surface dusted with Bisquick. Gently roll in Bisquick to coat. Shape dough into ball and knead 10 times. Roll dough into 15 by 9 inch rectangle. Spread with butter. Sprinkle evenly with cinnamon sugar mixture. Sprinkle raisins evenly on top. Roll up tightly, beginning at 15 inch side. Seal well by pinching edges of dough into roll. Cut into 1 1/4 inch slices. Place with cut sides down in pan. Bake 23 to 25 minutes, or until golden brown.Meanwhile, stir together 1 1/4 cups powdered sugar and 2 tablespoons milk, until smooth for glaze. When cinnamon rolls are done, remove from oven and cool 5 minutes. Remove from pan, spread glaze over warm rolls.

Yield: 12 servings




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