Instructions

• Preheat oven to 375°F. Grease a 9-inch pie pan or cake pan (use a little of the melted butter from the 6 tablespoons if desired).
• In a large bowl, stir together 2 3/4 cups Bisquick mix and 2 tablespoons granulated sugar.
• Add 3/4 cup buttermilk to the dry mix and stir just until a soft dough forms. If there is still some dry Bisquick, add a little more buttermilk, a small amount at a time, until the dough comes together.
• Place the dough between two sheets of parchment paper (or on a clean work surface). Roll the dough to about an 8 × 12-inch rectangle.
• In a small bowl, combine 2/3 cup packed light brown sugar and 2 teaspoons ground cinnamon. Stir in 2 tablespoons of the melted butter (from the 6 tablespoons) until the mixture is evenly moistened.
• Brush the remaining melted butter (the rest of the 6 tablespoons) evenly over the rolled dough.
• Sprinkle the brown sugar–cinnamon mixture evenly over the buttered dough, leaving a small margin along one long edge.
• Starting at the opposite long edge, roll the dough up tightly into a log (jelly-roll style). Pinch the seam to seal.
• Use unflavored dental floss or a sharp knife to cut the log into 8 equal slices. Place the slices cut-side up in the prepared greased pan, arranging them so they touch slightly.
• Bake for 22–25 minutes, or until the centers are set, the rolls are golden, and no longer gooey. Remove from the oven and let the rolls sit in the pan for about 5 minutes.
• Meanwhile, make the glaze: in a medium bowl whisk together 1 1/3 cups powdered sugar, 1 1/2 tablespoons melted butter, and 1/2 teaspoon vanilla extract. Add the heavy cream (1–2 tablespoons) a little at a time and whisk until the glaze reaches a drizzling consistency.
• Drizzle the glaze over the warm cinnamon rolls. Serve.