Baker's Review Wednesday 5: Cinnamon Rolls in a Snap

These cinnamon rolls are delicious, especially considering that the dough is made from a baking mix and milk and that they're so quick and easy to make!  (Obviously homemade cinnamon rolls do not compare, but everything considered . . .)

Here are what some of us thought about these Cinnamon Rolls in a Snap:

"I think they're delicious, especially considering how you make them - they're the best warm, but still good the day after!"  Aimee (Me)

"They were good. They definitely aren't as good as regular cinnamon rolls, but I still liked them a lot." Tara

"They were the best cinnamon rolls I've had!"  Forrest (sounds a little bit overly - dramatic to me, but whatever!)

"They were good."  Clint (boy was this kid talkative - hehe!!)

Cinnamon Rolls in a Snap

4 1/2 cup biscuit/baking mix (Bisquick)

1 1/3 cup milk

Filling:

2 tablespoons butter or margarine, softened or melted

brown sugar

cinnamon

Frosting:

2 cups confectioners' sugar

2 tablespoons milk

2 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

1/2 teaspoon maple flavoring, optional

In a bowl, combine biscuit mix and milk.  Turn on to a floured surface; knead 8 - 10 times.  Roll into a rectangle.  Spread with butter.  Sprinkle sugar over butter, then cinnamon.  Roll up from long side; pinch seam to seal.  Cut into 12 - 15 slices; place with cut side down on a greased baking sheet.  Bake at 450 degrees for 10 - 12 minutes or until golden brown.  Meanwhile, combing the icing ingredients; spread over rolls.  Serve warm.