These are the easiest cinnamon rolls ever and they're so fun to make with kids! Every time I make this recipe, it instantly transports me back to the kitchen with my mom, making these on a Saturday morning. I love making an orange cream cheese icing for the cinnamon rolls when I'm in the mood for citrus or adding in chocolate chips when I'm making them for a house full of kids.
Technique tip: Use plenty of flour on surface so your dough won't stick. Use unscented dental floss to slice cinnamon rolls so you don't squish them.
Swap option: You can add nuts, chocolate chips, orange zest! Whatever your heart (and stomach) desires. If you don't have buttermilk, regular milk is just fine. If you have lemon juice, add 2 tablespoons, let it sit for a minute and bam! Buttermilk.
- 4½ cup pancake mix (I use Bisquick)
- 1/4 cup sugar
- 1⅓ cup buttermilk
- 2 cups flour, for rolling out dough
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 3/4 cup plus 3 tablespoons unsalted butter, melted, divided
- 1½ cups powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla
- 1 pinch salt
Preheat oven to 375°F.
For the dough:
1. Mix together the biscuit mix, sugar and buttermilk with a fork. Stir together until a soft dough forms.
2. Generously flour your work surface to roll out the dough. (You'll need a lot so it doesn't stick!) Don't forget to also flour your hands and rolling pin. Transfer the dough from the bowl to the floured surface. Gently pat out with floured hands into a rectangle shape.
3. Lightly roll out the dough to 1/2-inch thickness, checking along the way that the dough isn't sticking.
For the filling:
1. In a second bowl, make the filling. Mix together the sugars, cinnamon and 3 tablespoons melted butter until butter is completely dispersed.
2. Pour 1/4 cup melted butter over the dough, reserving another 1/4 to brush on while rolling and the last 1/4 to brush over the tops when they come out of the oven.
3. Evenly sprinkle over the sugar filling and spread to the edges.
1. Starting from the long edge, carefully roll up the dough. Slice into 1-inch thick slices using either a serrated knife or dental floss.
2. Place in a greased, round cake pan, sides touching, or muffin tins. Bake in the preheated oven for 25-30 minutes, rotating pan halfway through.
3. Remove rolls from oven and prepare icing while they cool.
For the icing:
Stir together powdered sugar, milk, vanilla and salt until combined. Add more powdered sugar if it's too thin or a splash of milk if it's too thick.
Pour icing over rolls and top with an extra sprinkle of cinnamon if desired.