• 4 cups Bisquick mix
  • 1 1/4 cup buttermilk
  • 4 tablespoons sugar
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 cup chopped nuts (I used pecans)
  • 2 Tablespoons butter melted
  • 3/4 cup butter, melted and cooled
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
  • 1 teaspoon vanilla


  1. In a large bowl, combine Bisquick, buttermilk, and sugar in a bowl using a fork. Mix just until all combined to create a dough.
  2. In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and nuts in a separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
  3. Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn the dough out onto the surface and start patting into a rectangular shape with your hand. Flour your hand well also.
  4. Use a rolling pin to the thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.
  5. Once rolled out, pour 3/4 cup melted butter over the entire surface then spread with a pastry brush to even out and get to the edges.
  6. Sprinkle sugar/nut mixture over butter.
  7. Start rolling dough from the long end.
  8. Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
  9. Transfer slices to a well-greased (sprayed) 9 x 13 pan. I used a spatula to make it easier.
  10. Bake in a preheated 375-degree oven for 25-30 minutes, until just golden brown on tops.
  11. Let sit for 5 minutes before serving.
  12. Combine powdered sugar, milk, and vanilla until desired consistency and drizzle over top of rolls.