| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Breads, Breakfast | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Packed brown sugar |
| 1 | ts | Ground cinnamon |
| 4 | c | Bisquick® baking mix |
| 1 | c | Milk |
| 3 | tb | Granulated sugar |
| 2 | tb | Margarine or butter, softened |
| 1/4 | c | Raisins |
| 1 1/3 | c | Powdered sugar |
| 2 | tb | Milk |
INSTRUCTIONS
GLAZE Heat oven to 400. Grease rectangular pan, 13x9x2 inches. Mix brown sugar and cinnamon; reserve. Mix baking mix, milk and granulated sugar until dough forms. If dough is too sticky, gradually mix in enough baking mix to mke dough easy to handle (up to 1/4 cup). Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball, knead 10 times. Roll dough into rectangle, 15x9 inches; spread with margarine. Sprinkle evenly with brown sugar mixture; sprinkle raisins evenly over sugar mixture. 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 with cut sides down in pan. Bake 25-30 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread glaze over warm rolls. To make glaze mix glaze ingredients until smooth. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997
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