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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

Ingredients
  

Dough

  • 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

Filling

  • 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

Glaze

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

Instructions
 

  • 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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