| | Directions | | Preheat oven to 375°. Beat egg with fork and add Bisquick and milk. Stir to form soft dough then turn onto lightly floured board. Knead lightly just until smooth and roll out into rectangle approximately 10' X 8". Spread with butter and sprinkle with mixture of granulated sugar and cinnamon. Roll up tightly, beginning with long side. Press to seal then turn seam edge down onto cookie sheet. Make cuts with scissors 2/3 of the way through the roll, approximately 1" apart. Bake about 20 min until lightly browned. Cool 10 min then spread with glaze of confectioners' sugar and water, tinted to holiday themes. When laying the coffee cake on the cookie sheet you may also curve it into a snake, wreath, or candy cane. |
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| Ingredients | | - |  | 1 egg |
| - | | 2 1/2 cups Bisquick baking mix |
| - | | 1/3 cup milk |
| - | | 3 tablespoons butter, room temp |
| - | | 1/4 cup granulated sugar |
| - | | 2 teaspoons cinnamon |
| - | | 1 cup confectioners sugar |
| - | | warm water |
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