What’s better than a cinnamon roll or a butter swim biscuit? A remix of the two! These cinnamon roll butter swim biscuits are straight up genius, boos. I swirl an easy buttermilk biscuit dough with brown sugar and cinnamon, bake it right in melted butter, then spread a cream cheese glaze all over the top. They’re so soft, buttery, and gooey y’all. No yeast or rolling required.
This post may contain affiliate links. Read our disclosure policy.
How to Make Cinnamon Roll Butter Swim Biscuits
These step-by-step photos show how to make cinnamon butter swim biscuits, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Cinnamon Roll Butter Swim Biscuits Recipe
1. Melt the brown sugar cinnamon butter in the baking pan
Stir together the brown sugar, cinnamon, and vanilla. Add the butter chunks to the baking pan, sprinkle the cinnamon sugar mixture on top, and bake until the butter is melted.
2. Mix the cinnamon buttermilk biscuit dough
Stir the flour, baking powder, baking soda, salt, and sugar together. Slowly add the buttermilk and gently fold just until a wet, sticky dough comes together.
PRO TIP: If you’re out of buttermilk, pour 1 ¾ tablespoons of lemon juice or vinegar into a measuring cup, then add enough milk to reach 1 ¾ cups. Let it sit for about 5 minutes before using.
3. Swirl the biscuit dough into the cinnamon butter
Spoon the dough into the pan with the melted cinnamon butter. Gently fold the two together a few times, then spread the dough all the way into the corners.
4. Bake the cinnamon butter biscuits until golden
Return the pan to the oven and bake until the top is crusty and golden brown. Let the biscuits cool in the pan.
5. Make the cream cheese glaze
Whisk the softened cream cheese, butter, and milk together first. Once the mixture is loose and creamy, add the vanilla and confectioners’ sugar and keep mixing until smooth.
6. Glaze and slice your biscuits
Spread the cream cheese glaze over the cooled biscuits. Cut them into 9 squares and serve them warm.
PRO TIP: Mix the cream cheese, butter, and milk FIRST boos. I like to get the heavier ingredients loose and whipped before adding the confectioners’ sugar. It makes it much easier to get a smooth, creamy glaze without any lumps.
Full Cinnamon Roll Butter Swim Biscuits Recipe
Cinnamon Roll Butter Swim Biscuits
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Cinnamon Butter
- 6 tablespoons light brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup salted butter cut into chunks
For the Biscuits
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 ¾ cup buttermilk
For the Glaze
- 4 ounces cream cheese softened
- 2 tablespoons salted butter softened
- 2 tablespoons milk
- ¾ cup confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and set the rack in the middle position.
- To make the cinnamon butter, stir together brown sugar, cinnamon, and vanilla and set aside.
- Add the chunks of salted butter to a 8×8 baking pan or 9×9 baking pan. Sprinkle the sugar mixture on top of the butter in the pan. Place the pan in the oven until the mixture is fragrant and the butter has melted, about 6-8 minutes.
- Meanwhile begin on the biscuits. In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugar until evenly combined. Slowly stir in the buttermilk and fold gently with a spatula or wooden spoon until you have a biscuit dough. Do not overmix. It will look wet.
- Once the butter has melted in the oven, remove the pan from the oven and add in biscuit dough. Carefully and gently fold the cinnamon butter mixture into the dough and spread evenly into the corners.
- Place the pan back in the oven and bake until the top is crusty and golden brown, about 25-28 minutes.
- Remove from the oven and let cool for 10 minutes.
- Meanwhile, make the glaze. Whisk together the cream cheese, butter and milk first to loosen the heavier ingredients. Then add the vanilla extract and confectioner’s sugar, mixing until creamy and smooth. Once cooled, smear glaze onto the biscuits. Cut into 9 even squares and enjoy warm!
Notes
How to Store
- Room Temp: Keep unglazed biscuits in an airtight container at room temperature for up to 2 days. Store the glaze separately in the fridge.
- Fridge: Once you add the cream cheese glaze, store the biscuits in an airtight container in the fridge for 4 to 5 days.
- Freezer: Wrap the unglazed biscuits individually, then add them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw them overnight in the fridge or on the counter.
- Reheating: Microwave one biscuit for about 10 to 15 seconds until soft and warm. If it’s already glazed, don’t heat it too long or the glaze will melt off.
Nutrition
Recipe Tips
- Measure the flour right. Spoon it into the measuring cup and level it off. If you scoop straight from the bag, you could end up with too much flour and dry biscuits.
- Check your leaveners. This recipe doesn’t use yeast, so fresh baking powder and baking soda are a must for getting a good rise. Test the baking powder in hot water and the baking soda in vinegar. They should bubble right away.
- Don’t add extra flour. Butter swim biscuit dough is supposed to be much wetter and stickier than rolled biscuit dough.
- Spin the pan. Rotate it halfway through baking, especially if your oven has hot spots. This helps the biscuits bake and brown evenly.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
You probably overmixed the dough or added too much flour. Measure the flour with the spoon-and-level method, then fold the dough just until the dry streaks disappear.
They need more time in the oven. The top should be golden brown and the center shouldn’t look wet. If the top is getting too dark before the middle is done, loosely cover the pan with foil and keep baking.
Add milk 1 teaspoon at a time if it’s too thick. If it’s too thin, mix in confectioners’ sugar 1 tablespoon at a time until you get the texture you want.
pinterest 
facebook 
twitter 
email
I’m so excited to make these! Could I use heavy cream in place of the buttermilk?
I’m excited for you to try them! I wouldn’t swap the buttermilk for straight heavy cream here since it doesn’t have the same acidity. If you don’t have buttermilk, you can make a quick homemade version instead by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk, then letting it sit for about 5 minutes before using. That’ll be a much better substitute for these biscuits!
Sounds delish! I’ve made the regular butter swim biscuits and they are great.
Question – can I replace the sugar w maple syrup or honey?
So glad you love the regular butter swim biscuits! I haven’t tested this version with maple syrup or honey in place of the sugar, so I can’t guarantee the same result. Since both are liquid sweeteners, they’ll add extra moisture to the dough and could change the texture and browning.
For the most reliable biscuits, I’d stick with the sugar as written. If you decide to experiment with maple syrup or honey, come back and let me know how it goes, boo!
If I wanted to make the biscuit vegan, what substitute would work for the buttermilk please? Thanks.
Can I use Bisquick?
I haven’t tested this recipe with Bisquick, so while you could probably use it, I’m not totally sure how much to use or what would need to change. If you decide to experiment, I’d love to hear how it turns out.
These biscuits are AMAZING! So quick and easy to make and they are so-so good! Thanks so much for sharing. Delicious warm or cold, great with coffee or ice cream. Thanks for sharing.❤️
Thank you for making them!!
This sounds fabulous! I’ll be trying it once I get me some buttermilk from the store!
Is it something on the sweeter side that is eaten with tea/coffee?
Or as a dessert after a meal?
Honestly it can be either or both! Which makes this recipe super fun.
Delicious! We skipped the icing and they were the perfect amount of sweetness for us. Will definitely be making these again!
Hooray they really are amazing even on their own. So glad you enjoyed!