BETTY CROCKER CINNAMON ROLLS RECIPES

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

Steps:

• Spray bottom of 9 x 13 pan.
• Combine the cake ingredients as directed on the box.
• Combine topping ingredients.
• Pour batter into the baking dish. Sprinkle 1/2 of topping and swirl in cake.
• Sprinkle the remaining topping on top of the cake.
• Bake at 350 until a toothpick comes out clean about 30-35 min or according to cake instructions. Let cool.
• Mix together the powdered sugar, maple extract, and milk until a glaze forms.
• Drizzle the glaze over the cooled cake.