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Home > Resources > The Outdoors > Cooking > Dutch Oven
 
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Cinnamon-Raisin Roll-Ups



  • 2 cups Bisquick baking mix
  • 1/2 cup raisins (can omit)
  • 1/2 cup dairy sour cream
  • 3 tablespoons milk
  • 2 tablespoons margarine, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup finely chopped nuts
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons margarine, melted
  • Granulated sugar

Spray Pam on the inside of Dutch Oven. Mix baking mix, raisins, sour cream and milk; beat 20 strokes. Smooth into ball on floured aluminum foil or wax paper. Knead 10 times. Roll into rectangle, approximately 12 x 10 inches. Spread with softened margarine (can use squeeze margarine also). Mix brown sugar, nuts and cinnamon; sprinkle over dough. Roll up tightly, beginning at 12" side. Pinch edge into roll. Cut into 12 slices. Place slices, cut sides down, in the bottom of Dutch Oven. Brush melted margarine over the tops, sprinkle with granulated sugar. Bake until golden, about 13 minutes. Top with margarine if desired.


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