BISQUICK CINNAMON BUNS
The easiest way to make cinnamon buns when you want something sweet in a hurry. As a college student it's a quick way to make something that tastes like home, my boyfriend loves them. I got this recipe from CDKitchen.
Provided by Catty Bear
Categories Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
- Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.
- Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
- Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
- For Glaze: Stir together powdered sugar and milk until smooth.
BISQUICK HOT CROSS BUNS
Make and share this Bisquick Hot Cross Buns recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1 12 cups of the baking mix.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally.
- Stir in remaining baking mix, the cinnamon, nutmeg, currants and citron; beat vigorously 1/2 minute.
- Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double, about 1 hour.
- Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns.
- Quick Icing, blend 1/2 cup confectioners' sugar ad 1 to 2 teaspoon water.
- EASTER BRUNCH.
- Fresh Fruit Cup.
- Chive Scrambled Eggs.
- Broiled Tomatoes.
- Hot Cross Buns.
- Coffee/Milk.
- Betty Crocker's Bisquick Cookbook.
HOT CROSS BUNS I
Hot cross buns! Hot cross buns!
Provided by LITSTER5
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 12
Number Of Ingredients 16
Steps:
- Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
Nutrition Facts : Calories 217 calories, Carbohydrate 40.5 g, Cholesterol 40.3 mg, Fat 4 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 108.7 mg, Sugar 15.5 g
BISQUICK® HOT DOG ROLLS
What fun! Hot dogs are baked in their own buns! This is a favorite for kids of all ages.
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, milk and mustard until soft dough forms; beat 30 seconds. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
- Roll dough into 13-inch circle; cut into 8 wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.
- Bake about 12 minutes or until golden brown. Serve with additional pickle relish.
Nutrition Facts : Calories 275, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg
TRADITIONAL HOT CROSS BUNS
On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
EASTER HOT CROSS BUNS
This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.
Provided by Violet
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h52m
Yield 16
Number Of Ingredients 18
Steps:
- Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
- Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
- Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
- Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
- Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
- Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 33.4 g, Cholesterol 31.9 mg, Fat 4.1 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 186.2 mg, Sugar 12.1 g
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