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Buttery cinnamon rolls
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| 1/4 c. | cold butter |
| 2 1/2 c. | Bisquick baking mix |
| 1/2 c. | milk |
| 1 | egg |
| 2 tbsp. | butter, softened |
| 3 tbsp. | sugar |
| 1 1/2 tsp. | ground cinnamon |
Glaze (below)
Heat oven to 425 degrees. Grease square pan, 8"x8"x2".
Cut cold butter into 1/4" 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.
Fold and knead 10 times; roll into rectangle, 15"x8". Spread with soft butter. Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15" side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan.
Bake until golden, 15 minutes; cool 15 minutes. Drizzle with Glaze. 1 dozen rolls.
GLAZE: Mix 1 cup powdered sugar and about 1 tablespoon milk until smooth.
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