°2 1/4 cups Bisquick mix
°2/3 cup buttermilk
°1/4 cup butter (softened)
°1/3 cup brown sugar (packed)
°2 teaspoons of cinnamon
°1/3 cup heavy cream (warmed)
+FOR THE GLAZING:
°1 cup powdered sugar
°1 tablespoon melted butter
°1/2 teaspoon vanilla extract
°1 tablespoon heavy cream
Preheat oven 375º F. Spraying an 8-inch around cake pan
In a medium bowl, combine baking mix and buttermilk to form a dough.
Sprinkle flour on a baking mat or on the counter.
Using a rolling pin, roll out the dough into an 8×12″ rectangle.
Spreading with soft butter, then sprinkling with brown sugar / cinnamon.
Roll the dough like a jelly roll, then cut it into 6 equal slices.
Place rolls in prepared pan.
Pour the hot heavy cream over the rolls.
Bake for about 25 minutes or until center roll is cooked through and not gooey. Pull the edge of a center roll to see if it looks cooked through. Check rolls at 20 minutes. If they brown too much, cover lightly with aluminum foil and continue cooking.
In bowl, whisk powdered sugar, butter, vanilla / cream. Pour in more cream if needed to achieve the consistency of icing you want.
Spread the frosting on the hot rollers.
Serve immediately. Store leftover rolls in an airtight container at room temperature.