Monday, February 18, 2008

EASY BREAKFAST CINNAMON ROLLS

We’re in the mountains. Rained all day long, cold and foggy, so no view, no hiking, but it has been the perfect day! Slept late, went for a run in the rain, watched cable moves (World according to Garp, Risky Business, Man of the Year), played Skip-Bo, Monopoly, and grilled a couple of huge tenderloin steaks, and roasted butternut squash, potatoes and onions. I’m so relaxed there’s no word to really describe it!

The only negative is this is the off, off season, so the coffee shop with homemade muffins is closed. Bummer. We packed no breakfast food, so this morning I looked at the pantry to figure out what we could have for breakfast. We did have a box of bisquick, sugar, cinnamon, craisons, and skim milk. So I remembered a recipe for cinnamon rolls with bisquick. They were pretty easy to mix up and were perfect! I didn’t have confectioner’s sugar for the glaze, but I put granulated sugar in the blender with 1 tsp. of cornstarch, and voila…powdered sugar! Here’s the recipe:



Glazed Cinnamon Rolls




2 TBSP granulated sugar

1 tsp ground cinnamon

2 ½ cups original Bisquick mix

2/3 cup milk

2 TBSP granulated sugar

2 TBSP butter or margarine (I didn’t have butter, but used butter flavored PAM)

¼ cup raisins (no raisins, but substituted craisins…dried cranberries)



1. Heat oven to 375 degrees. Grease bottom and sides of 13x9inch pan. In small bowl, mix 2 TBSP sugar and cinnamon, set aside.

2. In medium bowl, stir bisquick mix, milk, and 2 TBSP sugar until dough forms. If dough is too sticky, gradually mix in enough bisquick (up to ¼ cup) to make dough easy to handle. Turn dough onto surface well dusted with bisquick mix,; gently roll dough in bisquick mix to coat. Shape into ball; knead 10 times.

3. Roll dough into 15x9 inch rectangle; spread with butter (or spray with butter flavored PAM). Sprinkle evenly with sugar mixture and raisins (or craisins). Roll up tightly; beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into 1 ¼ inch slices, place cut sides down in pan.

4. Bake 23-25 minutes or until golden brown. Cool 5 minutes. Remove from pan.

5. In medium bowl, mix powdered sugar and 2 TBSP milk until smooth. Spread glaze over warm rolls.