Breakfast Cinnamon Rolls
Breakfast Recipes Dinner Recipes

Bisquick Cinnamon Recipes

My family loves cinnamon and I often find recipes I can add it to. The smell of it wafting through the house is pure delight. Cinnamon usually reminds others of fall baked treats, but I use it throughout the year. Here is a list of some recipes I use it in.

Cinnamon Fun Facts

  • Cinnamon is obtained from the inner bark of a tree species known as cinnamomum. The bark and its leaves are the key parts used in producing cinnamon.
  • It is used for aromatic purposes and flavoring dishes such as baked goods, cereals, tea, snacks and cuisine.
  • Cinnamon was used as a gift among ancient nations.
Breakfast Cinnamon Rolls

Breakfast Cinnamon Rolls

Cinnamon rolls are a favorite at breakfast time and lately I have been making them everySunday. I usually prepare and leave them in the refrigerator overnight and pop them in the oven in the morning.
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Prep Time 3 hours
Cook Time 10 minutes
Servings 6



  • 5 cups Bisquick
  • 6 eggs
  • 1 ½ cups butter, cubed and chilled
  • ½ tsp salt
  • 1 envelope instant yeast
  • 2 tbsp water
  • ¼ tsp sugar


  • 1 cup walnuts
  • 1 ½ cups brown sugar
  • 1 tbsp cinnamon
  • ½ cup sour cream
  • ½ cup cream cheese
  • 2 eggs, beaten with ¼ cup water


  • 1 ½ cups icing sugar
  • 1 tsp cinnamon
  • 4 tbsp butter, softened
  • ¼ cup heavy cream
  • 1 tsp vanilla


  • In a mixing bowl, stir one envelope of yeast, two tablespoons of water and one teaspoon of sugar. Set aside for five minutes.
  • In the bowl of a stand mixer, blend five cups of Bisquick, one-half teaspoon of salt and one-quarter cup of sugar. Mix in the yeast mixture and six eggs until well combined. Add one and one-half cups of cubed butter and continue mixing the mixture forms a soft dough, approximately five to eight minutes.
  • Shape the dough into a ball, wrap with plastic and place in the refrigerator overnight or at least for two hours.
  • Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper. On a separate baking sheet spread the walnuts out and bake for approximately ten minutes or until lightly toasted and fragrant. Let cool and finely chop.
  • In a small bowl, blend one and one-half cups of brown sugar and one tablespoon of cinnamon together. Add the chopped walnuts and toss.
  • Separate the dough into two equal pieces and work each piece on a lightly Bisquick floured surface. Roll out into the shape of a rectangle, transfer to baking sheets and refrigerate until chilled.
  • In a small bowl mix one-half cup of sour cream and one-half cup of cream cheese until well blended. Spoon over the top of each chilled piece of dough, being careful to leave a border around the outside edge of each piece. Disperse the walnut mixture over the top of the cream cheese and sour cream mix. Brush the outside edges with a little of the egg wash mix.
  • Roll the dough into a log, seal the edges and brush with a little more of the egg wash.
  • Cut each log into twelve slices and place onto the prepared baking sheets. Brush with the remaining egg wash and bake for approximately forty minutes. Prepare the glaze.
  • With an electric mixer, mix one and one-half cups of icing sugar, one teaspoon of cinnamon, four tablespoons of soft butter and one-quarter cup of heavy cream until smooth. Mix in one teaspoon of vanilla.
  • Spread the glaze over the cinnamon rolls while still warm and enjoy.
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Cinnamon Raisin Artisan Bread

Cinnamon Raisin Artisan Bread

This bread is simple to make, but takes time with fermentation. It requires nok neading  because of this. I usually prepare it in the evening and let it sit all night. Baking it first thing in the morning is a great way to wake everyone up with the enticing aroma of fresh baked cinnamon bread.
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Prep Time 13 hours
Cook Time 45 minutes
Servings 6 people


  • 3 cups Bisquick
  • ½ tsp active yeast
  • ½ tsp salt
  • 1 ½ tbsp white sugar
  • 2 tsp cinnamon
  • ½ cup raisins
  • ¾ cup milk
  • ¾ cup water


  • In a large bowl, mix three cups of Bisquick, one-half teaspoon of active dry yeast, one-half teaspoon of salt, one and one-half tablespoons of white sugar, two tablespoons of cinnamon and one-half cup of raisins.
  • Add three-quarter cups of milk and three-quarter cups of water. Stir ingredients together using a mixing spoon until the dough forms a ball.
  • Cover the bowl with plastic wrap and let rise for twelve hours. The dough should be sticky and double in size after this time.
  • Place the dough on a Bisquick floured surface and fold.
  • Roll the dough into a ball and place in a round, greased bread pan.
  • Cover with a clean towel and let rise for an additional hour.
  • Make a couple of indents on the top of the dough using a knife and bake at four hundred degrees for forty-five minutes.
  • Allow to cool before serving.
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Cinnamon Sugar Fried Salmon

Cinnamon Sugar Fried Salmon

When I first made this, I wasn’t sure how it would turn out. No worries though, it turned out amazing. My husband doesn’t really care for salmon, but he thoroughly enjoyed it prepared this way.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 2


  • 2 lbs salmon, filleted
  • ½ cup Bisquick
  • 1 tsp cinnamon
  • ½ tsp sugar
  • 3 eggs
  • salt to taste
  • oil for frying


  • Cut the salmon into serving-size pieces and season with the salt.
  • In a mixing bowl blend one-half cup of Bisquick, one teaspoon of cinnamon and one-half teaspoon of sugar together.
  • In a separate bowl, beat three eggs.
  • Place enough oil to cover the bottom of a skillet and heat to medium-high.
  • Place each piece of salmon into the beaten eggs, coating each side. Transfer into the Bisquick mix. Repeat this step twice for each piece.
  • Fry until each side is golden brown. Serve and enjoy. This salmon recipe goes very well with a side of roasted sweet potatoes and coleslaw.
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Final Thought

The uses for cinnamon are endless. Cinnamon in its ground state can last for a long time but it’s a good idea to replace it once a year as it loses some of its flavor over time. Try incorporating it into different dishes and I’m sure you will be pleasantly surprised. In the meantime, give one of these recipes a try and enjoy.

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Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.