All Purpose Foods - Railroad Buns

I had these for the first time back in my early 20's when a roommate of mine at the time made them.  She used to make them with a roast chicken meal with mashed potatoes and veggies and salad.  I would have never thought to put these buns with a roast chicken, but now I can't eat a chicken meal without missing the Railroad Buns.  I named this All Purpose because you can make these for breakfast, brunch, snack, dinner, teatime treat, dessert... it pretty much fits anywhere!

Railroad Buns:

Bisquick baking mix (or you can use the refrigerated rolls, like the crescent rolls, if you have those)
Brown Sugar
Cinnamon
Butter or Margarine, softened to spreadable

Preheat oven to 350 degrees.  Mix the Bisquick according to the package directions for drop or rolled biscuits, or use the refrigerated roll dough.  Roll it out on a flowered surface to approximately 1/4" to 1/2" thick, if using the crescent roll dough, press to seal the perforated seams in the dough.  Spread dough evenly with softened butter or margarine.  Sprinkle with brown sugar and pat down.  Sprinkle with ground cinnamon to taste.  Roll up like you would a jelly roll, seam side down.  Slice approximately 1 inch thick slices and place in a cast iron frypan (or you can use a standard round cake pan or pie pan, even a cookie sheet will do in a pinch) and bake at 350 degrees for 10 to 15 minutes, or until golden brown.  To serve, place plate over top of cast iron pan and flip over to release the Railroad Buns (and all the sticky, sugary goodness on the bottom of the pan!  Mmmmm!).  Serve hot.