Frosted Cinnamon Rolls: The Best Frosted Cinnamon Rolls Recipe from Cook'n

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	Frosted Cinnamon Rolls

Serves: 12

BETTY'S TIP: Cutting this recipe in half is easy. Use a round pan, 8 x 1 1/2 inches, and divide the ingredient amounts in half. Roll the dough into a 9 x 7 1/2-inch rectangle, and cut into six 1 1/4-inch slices.

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   2 1/2 cups Original Bisquick®
   2/3 cup milk
   2 tablespoons sugar
   2 tablespoons margarine or butter, softened
   2 tablespoons sugar
   1 teaspoon ground cinnamon
   1/4 cup raisins, if desired
   Frosting (below)

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1. Heat oven to 375°. Grease rectangular pan, 13 x 9 x 2 inches. Stir Bisquick, milk and 2 tablespoons sugar until dough forms; beat 20 strokes.

2. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10 times. Roll or pat dough into 15 x 9-inch rectangle. Spread with margarine. Mix 2 tablespoons sugar and the cinnamon; sprinkle over dough. Sprinkle raisins evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Arrange with cut sides down in pan.

3. Bake 20 to 23 minutes or until golden brown. Cool slightly; remove from pan to wire rack. Cool completely, about 1 hour. Spread with Frosting.

Frosting
1 1/2 cups powdered sugar
1/4 cup margarine or butter, softened
2 tablespoons milk
1 teaspoon vanilla

Beat powdered sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Beat in milk and vanilla until smooth and spreadable.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Bake about 20 minutes.

NUTRITION FACTS: 1 Roll:; Calories 240 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 0mg; Sodium 440mg; Carbohydrate 35g (Dietary Fiber 0g); Protein 2g % DAILY VALUE:; Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 Fruit; 2 Fat

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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