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Pistachio Pudding Cinnamon Rolls

These Pistachio Pudding Cinnamon Rolls are a fun shortcut twist made with Bisquick, instant pistachio pudding, a buttery cinnamon filling, and a simple vanilla glaze. They bake up soft, sweet, and lightly nutty with a pretty green color. A quick, no-yeast cinnamon roll you can make in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4
Ingredients Method

Ingredients
  

Dough
  • 2 cups Bisquick baking mix
  • 1 (3.4 oz) box pistachio instant pudding mix
  • ½ cup milk (start with ½ cup) 2 extra tablespoons milk - ONLY if needed
  • 2 tbsp softened butter (optional, helps with moisture if desired)
Cinnamon Filling
  • 3 tbsp softened or melted butter
  • ¼ cup sugar
  • 1 ½ tsp cinnamon (you can go up to 2 teaspoons if you like stronger flavor)
Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp milk (start with 1)
  • ½ tsp vanilla
  • Optional: a tiny splash of almond extract pairs GREAT with pistachio

Method
 

  1. Preheat oven to 375°F. Grease an 8×8 or 9×9 baking dish.
    Make the dough :In a large bowl, mix: Bisquick, pistachio pudding mix. Add ½ cup milk and stir. If the dough is still dry/crumbly (yours was), add 1 tablespoon milk at a time until it comes together. Your batch needed about 2 extra tablespoons.
    Roll the dough out: On parchment paper dusted with a little Bisquick or flour, roll the dough into a rectangle about ¼ inch thick.
    Add the filling: Spread the 3 tablespoons butter over the rolled-out dough. Sprinkle the ¼ cup sugar + cinnamon evenly over the top.
    Roll it up: Use the parchment to help roll the dough into a log. Slice into 9 pieces.
    Bake: Place rolls in the greased pan and bake 18–22 minutes, or until the edges look lightly golden.
    Glaze: Mix the glaze ingredients while the rolls cool for 3–5 minutes. Drizzle the glaze over warm cinnamon rolls so it melts slightly.
    Serve warm and enjoy