If a sweet treat for your sweetheart or a family’s worth of sweeties sounds like the perfect start to Valentine’s Day, have I got a popular recipe for you.
It starts with a foolproof base of biscuit mix and then gets dolled up along the way with some butter, cinnamon and sugar.
A glaze goes on at the finish and, voila! A batch of fresh homemade cinnamon rolls to serve alongside whatever else you plan to whip up for breakfast Saturday morning.
This particular fast-fix, easy-do confection is the direct result of a recent request from Dianne Hauter, whose original biscuit-mix cinnamon roll recipe had failed to turn up, and just when she needed it most — to take to her December Women in Touch Bible class.
Eighteen Forum readers sent along their favorite versions, which eventually counted up to an amazing total of 29 recipes, and not only for the Bisquick cinnamon rolls, but other related biscuit-mix goodies as well.
With so many variations on the theme, we’ll start with the one identical recipe sent along by three different Forum cooks.
Camano Island contributor Jeanette Huntsman tells us, “I make these rolls often,” and mentions, “I add raisins, cut them like regular cinnamon rolls, and then bake in a cake pan. Hope this helps Dianne.”
Jeanette notes her recipe is taken from a 1967 copy of “So Quick With New Bisquick,” and says, “This is a Betty Crocker cookbook for breads, main dishes and desserts.”
Next, Betty Baker of Mountlake Terrace says, “I copied this recipe for Dianne from my Bisquick cookbook.”
And the third identical recipe comes to us courtesy of Everett helper-outer Loretta Guerrazzi.
She sent along three completely different possibilities and says, “I have not made any of the cinnamon rolls, but I hope they help Dianne Hauter.”
Like Jeanette, she also found the following recipe in “So Quick With New Bisquick.”
Cinnamon Roll
1egg
21/2cups Bisquick
1/3cup milk
2tablespoons soft butter
1/4cup granulated sugar
2teaspoons cinnamon
Glaze (recipe follows)
Heat oven to 400 degrees. In a mixing bowl, beat egg with a fork; add baking mix and milk. Stir with a fork to a soft dough.
Turn onto a lightly floured, cloth-covered board. Knead lightly just until smooth. Pat or roll out into an 8-by-10-inch rectangle.
Spread dough with butter. Combine the sugar and cinnamon and mix together thoroughly; sprinkle evenly over the dough. Roll dough up tightly, beginning at the wide side. Seal well by pinching the edge of the dough into the roll.
Place seam side down on an ungreased baking sheet. Make cuts with scissors almost through the roll at 1-inch intervals. Bake about 20 minutes or until lightly browned. Quickly stir together the glaze and spread over the warm rolls.
Makes 10 servings.
Glaze
1/4cup powdered sugar
2teaspoons warm water
In a small bowl, combine the powdered sugar and water and stir until mixture is smooth and no lumps remain.
SOS: Kirkland reader Gloria Carpenter writes, “I loved the honey mustard dressing from the Black Angus Restaurants, which they don’t serve any longer. Does anyone have the recipe for this?”
How about it? If you can share this recipe or a honey mustard dressing you like a lot, please send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
