Sweet and spicy, and so pretty.

Heat oven to 425°. Grease 12 muffin cups.

Beat 15 strokes with fork

2 cups Bisquick 2/3 cup milk

Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking.

Knead gently 8 to 10 times to smooth up dough.

Roll into 12x7-inch rectangle.

Spread with soft butter.

Sprinkle with mixture of

1/4 cup sugar 1 teaspoon cinnamon

Roll up tightly widthwise. Seal well.

Cut into 1-inch slices.

Set in muffin cups.

Bake about 15 minutes, or until brown.

Makes 12 rolls.

Your dough will be stiff and sticky after beating it with fork.

Roll dough on floured, cloth-covered board.

Knead dough by pressing, folding, and turning.

Roll from the long end of the rec-tanale.

Set in muffin cups.

100 breakfast breads