Bisquick Cinnamon Rolls from Mishawn!

Here is one of my favorite recipes from one of my favorite people...the lovely and talented Mishawn Tremper. I have typed it up because although it is one of those recipes that you just tell someone how to make, some people who have asked me for it want concrete measurements and directions. I don't like to bake because I am not good with concrete measurement or directions...so here is my attempt at that. I hope you enjoy it and let me know if you have questions (also, i bought Trader Joe's pancake mix this week because it does not have hydrogenated oil...i am going to attempt to make these with it and will let you know if it works). Thanks Mishawn for one of my most requested recipes!

Bisquick Cinnamon Rolls (from Mishawn)

Ingredients:
Bisquick (approx amount: 2 cups) (you can have more or less depending on how much you want to make)
Milk (approx amount: 1/2 cup)
3/4 stick of butter (room temp but not melted)
Brown sugar (approx amount: 1 cup)
Cinnamon (enough to cover dough spread out)

Make:
1. Mix Bisquick & milk until it sticks together to form a ball (if too sticky add a little bit of Bisquick...if too dry add milk one tablespoon at a time).
2. Flour a cutting board or clean surface with Bisquick and roll out dough ball to about 1/2 inch thickness (will be about the size of an 8" x 14" piece of paper).
3. Spread butter over the entire surface of dough...using almost the whole stick. If the butter is cold put in microwave 5 seconds at a time...trust me if you don't check it every 5 seconds it will melt and you'll need to start with another stick.
4. Sprinkle brown sugar evenly over surface of dough.
5. Sprinkle cinnamon evenly over surface of dough.
6. Roll up dough starting at small end (8 inch end). Make it fairly tight...pressing into surface as you roll but not too tight.
7. Grease pie plate (cooking spray works great)
8. Cut roll into 1/2" to 1" pieces and lay flat in pie dish covering whole surface (squish them in however you can- they should all fit when you are done cutting up the roll)

Bake at 350 for 20-25 minutes (depending on thickness of dough- should be slightly golden brown)

These are best if eaten warm and quickly- although they are okay the next day- they tend to dry out.

Icing (optional): mix powdered sugar with milk (one tablespoon at a time) until desired consistency and flavor. Add a dash of vanilla if you like. Put in small zip lock bag and snip off tiny corner. Sprinkle evenly over the rolls before serving. Yummy!