easy to make cinnamon rolls

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: QUICK CINNAMON ROLLS : -------------------------------------------------------------------------------- : 2 c. Bisquick baking mix : 2/3 c. milk : butter or margarine : cinnamon : sugar : raisins : Icing: : 3 tsp. milk : pat of butter : 1/2 tsp. vanilla : 1 c. powdered white sugar : Preheat oven to 450 degrees. Mix Bisquick and milk together : until all batter forms ball in bowl. Flour surface and roll : dough into large flat circle. Spread butter evenly over dough. : Sprinkle sugar evenly over butter; sprinkle cinnamon to your : liking over sugar. Sprinkle raisins on last. Roll dough into : long spiral roll; slice 1 1/2-inch slices off roll and place on : prebuttered cookie sheet 1-inch apart. Should make 12 to 16 : cinnamon rolls. Bake 8 to 10 minutes. : When cooled, mix all ingredients for icing together : until smooth and place on rolls. May use pecans and brown : sugar for different glaze. : -------------------------------------------------------------------------------- : EASY CINNAMON ROLLS : -------------------------------------------------------------------------------- : 2 pkg. dry yeast : 2 1/4 c. warm water : 4 c. flour : 1 pkg. yellow or white cake : mix : 2 Tbsp. margarine : 1/4 c. sugar : 2 tsp. cinnamon : Dissolve yeast in water. Add flour and cake mix. : Knead. Let rise until double. Roll out and make cinnamon : rolls by spreading margarine, sugar and cinnamon on dough. : Then roll and cut into desired slices. Let rise again until : double and bake at 350 degrees for 15 to 20 minutes. : -------------------------------------------------------------------------------- : NO-KNEAD CINNAMON ROLLS : -------------------------------------------------------------------------------- : 2 c. milk : 3/4 c. sugar : 1 stick margarine : 1 tsp. salt : 2 eggs, beaten : 2 pkg. dry yeast, dissolved in : 1/4 cup warm water : about 6 c. flour (no more) : Combine milk, sugar, salt and eggs. Heat until marga- : rine is melted. Cool to lukewarm. Add egg and yeast mixture. : Beat in flour, as much as you can with a slotted spoon. The : secret of good cinnamon rolls is how much flour you add. Dough : will be too soft to knead. Cover; let rise until double, then : stir dough down. Generously flour a board; scoop out 1/2 the : dough. Dust with flour and pat about 1/2-inch thick. Spread : with melted butter and sugar; roll up and cut. Bake at 400 degrees : for 20 minutes. : If desired, glaze with 1/2 cup powdered sugar and 1 : tablespoon water. Drizzle over rolls as soon as they are out : of the oven. : -------------------------------------------------------------------------------- : CINNAMON ROLLS AND TOPPING : -------------------------------------------------------------------------------- : 2 1/2 c. warm water : 2 pkg. dry yeast : 1 regular size yellow cake mix : 4 1/2 c. flour : brown sugar, cinnamon and nuts : (optional) : Cinnamon Roll Caramel: : 2 c. brown sugar : 8 Tbsp. butter : 4 Tbsp. milk or cream : 4 Tbsp. white syrup : 1 Tbsp. vinegar : 1 tsp. vanilla : Dissolve yeast in warm water. Add cake mix and flour. : Knead. Let rise until double in size. Roll to 1/4-inch : thickness. Spread with brown sugar and cinnamon. Roll and cut : into rolls. : Topping: Melt butter and stir in other ingredients; : boil 1 minute. Pour into 2 (9 x 13-inch) pans and put cut : cinnamon rolls on top. Bake for 30 to 35 minutes at 350 degrees.

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