Description
A cinnamon and raisin biscuit, but made in a traditional cinnamon roll shape!
Ingredients
- 1 ¼ cups Reduced Fat Bisquick®
- 1 cup whole wheat baking mix
- ⅔ cup buttermilk
- 2 cups HERSHEY®’S Cinnamon Chips
- 1 cup cinnamon coated raisins
- 3 tablespoons melted butter
- ½ cup confectioners’ sugar
- 1 tablespoon melted butter
- 1 tablespoon water
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor
- process cinnamon chips until coarsely ground. Remove 1/2 of the chips
- and continue to process the remaining chips until finely ground.
- In a large bowl
- whisk together baking mixes
- 1 cup coarsely ground cinnamon chips
- and raisins. Make a well in center
- add buttermilk
- and stir just until dough comes together.
- Turn dough out onto a lightly floured
- flat surface. Knead gently for 1 minute. Flatten dough to a 8×10 inch rectangle. Brush with melted butter
- and sprinkle with finely ground cinnamon chips. Starting from one long side
- roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices
- and arrange in a 9×13 ungreased baking pan.
- Bake 12 minutes
- until lightly golden. In a separate bowl
- stir confectioners’ sugar
- 1 tablespoon melted butter
- and water until smooth. Drizzle glaze over hot biscuits.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 30 mins
Servings: 8