BUTTER CHUNK CINNAMON ROLLS

By rmille6277

Janice Riggs Reigle

Ingredients

• 1/4 cup cold butter or margarine
• 2 1/2 cups Bisquick baking mix
• 1/2 cup milk
• 1 egg
• 2 tablespoons butter or margarine softened
• 3 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• Glaze (below)

Preparation

Step 1

Heat oven to 425deg. Grease an 8 x 8 x 2-inch pan. Cut cold butter into ¼ -inch cubes. Toss baking mix and cubes until coated. Beat milk and egg; stir into butter mixture. Turn dough onto cloth-covered board generously dusted with baking mix; roll to coat.
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Fold and knead 10 times; roll into rectangle, 15 x 8-inches. Spread with soft butter. Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15-inch side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan.
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Bake until golden, 15 minutes; cool 15 minutes. Drizzle with glaze. Yield: 1 dozen rolls.
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GLAZE:
Mix 1 cup powdered sugar and about 1 tablespoon milk until smooth.