Bisquick Cinnamon Rolls Recipe


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These melt in your mouth Bisquick Cinnamon Rolls will leave everyone wanting more! They have the perfect texture and are full of buttery cinnamon sugar flavor.

Easy Bisquick Cinnamon Rolls

These Bisquick cinnamon rolls are DELICIOUS!! They are so moist and the rolls just melt in your mouth.

The warm milk is absorbed during baking, which creates the perfect flavor and texture.

The cinnamon butter melts to the bottom which creates just a slight buttery crunch.

You’ll seriously be impressed with yourself after making these super easy cinnamon rolls.

Since they’re made without yeast, there’s no rise time. That means that they are the perfect easy Christmas morning cinnamon rolls.

Personally, I loved the addition of chopped pecans, but Shane liked them better without. That just meant more pecans for me, which I wasn’t mad about!


For the cinnamon sugar filing, you’ll need room temperature butter, light brown sugar, pure vanilla extract, and ground cinnamon.

The rolls are made with Bisquick baking mix, milk, and granulated sugar. You’ll also need a bit of flour for rolling out the cinnamon rolls.

For the glaze, you’ll need powdered sugar and milk. You can also top them with chopped pecans or walnuts if you’d like.

The labeled ingredients for Bisquick cinnamon rolls.

How To Make Cinnamon Rolls With Bisquick

Start by mixing together the ingredients for the cinnamon sugar filling. (See the recipe card below for the full printable instructions.)

Mixing together butter, brown sugar, vanilla, and cinnamon.

Next, mix together the ingredients for the Bisquick dough.

Mixing together Bisquick, sugar, and milk.

Transfer the mixture to a floured work surface.

Bisquick dough on a floured work surface.

Roll the dough out to a large rectangle, then spread the cinnamon sugar filling across the dough.

Spreading cinnamon sugar butter over the Bisquick dough.

Tightly roll the dough into a log, then cut it into 9 even pieces using a sharp knife or dental floss.

Rolling Bisquick cinnamon rolls into a log.

Place the rolls in a greased baking dish, then pour warm milk over the cinnamon rolls.

Pouring warm milk over raw Bisquick cinnamon rolls before baking.

Bake uncovered in a preheated oven until they’re golden brown, and the center roll is cooked through and no longer gooey. While the rolls are in the oven, make the glaze. After the rolls have rested for 5 minutes, glaze them and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Bisquick cinnamon rolls fresh out of the oven, then with glaze added.

Should Cinnamon Rolls Touch When Baking?

No. Cinnamon rolls shouldn’t touch each other when you first place them in a pan. Since these rolls are made without yeast, they’ll go into the oven when they’re not touching.

If you were making cinnamon rolls with yeast, they would be touching after rising in the pan before they go into the oven.

A glazed cinnamon roll with pecans against a red and white napkin.

How Do I Know When They Are Done?

You can test cinnamon rolls for doneness by checking the center roll. The roll in the middle takes the longest to bake, which is why it’s important to check that roll.

After 25 minutes in the oven, use a utensil to gently lift the middle roll up and slightly pull the layers apart. If they look sticky or raw, the cinnamon rolls need to bake longer. If it looks cooked and fluffy, then the rolls are finished baking.

Bisquick cinnamon rolls in a baking dish, with lines of powdered sugar glaze across the top.

How To Make Icing For Cinnamon Rolls

It couldn’t be any easier! Just mix together a small amount of milk with some powdered sugar. A little milk goes a long way with a confectioners’ sugar glaze. I recommend adding the milk a little at a time, and fully mixing the glaze together before you add more.

You could also try these with a homemade cream cheese frosting or a caramel glaze – either way would taste absolutely delicious!

Why Aren’t They Fluffy?

If you make cinnamon rolls with this recipe, they will turn out fluffy. If you add too much additional milk to the dough though, they may fall a little flat. That’s because too much moisture compromises the structural integrity of the rolls, which stops them from rising correctly in the oven.

A glazed cinnamon roll on a white plate.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with pictures of Bisquick cinnamon rolls, and title text at the top.

Bisquick Recipes

If you like this recipe, be sure to check out all of our Bisquick recipes! It’s such a fun ingredient to bake with. My favorite Bisquick breakfast recipes are:

Breakfast Recipes

Looking for more fun breakfast ideas? Check out these reader favorite recipes!

Yield: 9 servings

BEST Bisquick Cinnamon Rolls Recipe

The best Bisquick cinnamon rolls recipe.

Melt in your mouth Bisquick Cinnamon Rolls will leave everyone wanting more! They're the perfect texture with tons of cinnamon sugar flavor.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes


Cinnamon Sugar Filling:

  • 1/3 cup butter (room temperature, noticeably soft)
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract

Cinnamon Roll Dough:

  • 3 cups Bisquick baking mix
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • Flour (for rolling out the dough)


  • 1/3 cup milk (warm)


  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • Chopped pecans (optional)


  1. Preheat the oven to 375 F (190 C). Grease an 8 x 8 pan with cooking spray and set to the side.
  2. In a small mixing bowl, combine the soft butter, light brown sugar, ground cinnamon and vanilla extract to make the cinnamon sugar filling. Set aside.
  3. In a medium mixing bowl, make the cinnamon roll dough by mixing together the Bisquick baking mix, 1/2 cup milk, and granulated sugar.*
  4. Sprinkle flour onto the counter or a pastry mat (make sure to cover the entire space you'll be using to roll out the dough)**. Transfer the dough to the floured surface, and sprinkle the top with flour. Roll out the dough to roughly an 8” x 18” rectangle using a rolling pin. If the dough sticks to the pin, sprinkle some more flour on it to make it less sticky.
  5. Once you have the dough rolled to size, spread the filling evenly over the dough. Then roll the dough fairly tightly. Use a sharp knife or dental floss to cut 9 pieces (each piece should be about 2” wide).
  6. Place the rolls into the prepared dish, with space between each roll. Warm the milk in the microwave for 15 seconds, then pour the warm milk on top of the cinnamon rolls.
  7. Put the dish into the preheated oven and bake until the rolls are golden brown, and the center roll is cooked through and no longer gooey (about 25 minutes). 
  8. While the cinnamon rolls are baking, make the glaze by mixing together powdered sugar and 2 Tablespoons of milk in a small mixing bowl.
  9. Let the cinnamon rolls rest for 5 minutes before spreading the glaze on top. Then finish with a sprinkling of chopped pecans. Let rest for 5 minutes and serve warm.


*If you notice that the dough is way too sticky to roll out, add some more Bisquick a little at a time. If you notice the dough is a bit crumbly and not sticking together, add another Tablespoon of milk.

**Use enough flour to cover the entire surface where you’ll be rolling out your dough, or it will stick to your surface, which makes it very difficult to roll up.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 338Total Fat: 13.6gCarbohydrates: 53.7gFiber: 1.2gSugar: 30.1gProtein: 3.9g

Nutrition information isn’t always accurate. Does not include the optional pecans.


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If you’re looking for a weekend breakfast recipe that will impress everyone, you need to try these easy Bisquick cinnamon rolls!

The best Bisquick cinnamon rolls recipe.

3 thoughts on “Bisquick Cinnamon Rolls Recipe”

  1. They’re in the oven now, but so far looking good. One thing to note though – 1/2c milk wasn’t enough to form a dough, I ended up using more like 1c (maybe a bit less). Will let you know how they turn out.


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