Cinnamon Roll Butter Swim Biscuits

These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy with a sweet cinnamon swirl and icing on top. They disappear almost as fast as you can make them!

Cinnamon Roll Butter Swim Biscuits Ingredients

• Buttermilk: If using homemade buttermilk, you may need to add 2–3 extra tablespoons of flour since it’s thinner and can make the dough wetter.
• Sweeter: If you want a really sweet biscuit, go ahead and bump up the sugar to ⅓ cup instead of 2 tablespoons.

• Drizzle: If you want to pour the icing instead of spreading it, microwave it for 15–20 seconds, stir well, then pour it over the warm biscuits.

Cinnamon Roll Butter Swim Biscuit Recipe

Some days I am in the mood for a cinnamon roll, but don’t have the energy! These butter swim biscuits, inspired by cinnamon rolls, are what I’ve been making instead! All the yummy cinnamon roll goodness, but way easier!

1. Prep: Preheat the oven to 425°F. Spray a 9 x 9-inch pan with nonstick cooking spray, then set it aside. Prepare the filling by combining the brown sugar, cinnamon, and cream in a small bowl, and set aside.
2. Dry Ingredients: Add the flour, baking powder, salt, and sugar to a large bowl and whisk to combine.
3. Combine: Add buttermilk to the flour mixture and stir until nearly fully combined.
4. Swirl: Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don’t mix completely together.
5. Butter & Spread: Add the melted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
6. Score & Bake: Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
7. Cream Cheese Glaze: While the biscuits cool slightly, combine the cream cheese and butter in a medium bowl until smooth.
8. Mix & Spread: Add powdered sugar and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.

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Cinnamon Roll Butter Swim Biscuits

These cinnamon roll butter swim biscuits bake in butter with a gooey cinnamon swirl and sweet icing on top.

Course Breakfast, brunch

Cuisine American, Southern

Keyword biscuits, Cinnamon Butter Swim Biscuits, Cinnamon Butter Swim Biscuits Recipe, cinnamon roll butter swim biscuits, cinnamon sugar biscuits, cinnamon sugar butter swim biscuits, easy biscuits, easy cinnamon biscuits, sweet biscuits

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 Biscuits

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 9 x 9-inch baking dish For a metal baking dish, reduce the oven temperature to 425 degrees Fahrenheit

Ingredients

Biscuits

• ½ cup packed brown sugar
• 4 teaspoons ground cinnamon
• 3 tablespoons heavy cream
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons salt
• 2 tablespoons granulated sugar
• 2 cups buttermilk
• ½ cup melted unsalted butter

Cream Cheese Icing

• 2 ounces softened cream cheese
• 2 tablespoons softened salted butter
• 1 cup powdered sugar

Instructions

Biscuits

• Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
• Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
• Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
• Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
• Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
• Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.

Cream Cheese Icing

• While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
• Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.

Notes

Leftover Instructions

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
• Reheating: Reheat individual biscuits in the microwave for 15-30 seconds.
• Freezing: Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2–3 hours, then top with fresh cream cheese icing.

Nutrition

Calories: 423kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 632mg | Potassium: 147mg | Fiber: 1g | Sugar: 31g | Vitamin A: 642IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 2mg

More Cinnamon Roll-Inspired Recipes

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