This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
The Lowdown on These Cinnamon Roll Butter Swim Biscuits
What’s better than a cinnamon roll or a butter swim biscuit? Smashin’ ’em together, boos!
These Cinnamon Roll Butter Swim Biscuits are the stuff breakfast dreams are made of. Soft, fluffy biscuits baked in a pool of melted butter, brown sugar, cinnamon and vanilla, then crowned with a luscious cream cheese glaze that’ll have you licking the spoon clean.
Perfect for lazy mornings or any morning you’re craving a sweet treat but don’t wanna put in the work!
Y’all already know my OG butter swim biscuits are the truth. Big Mama’s homemade biscuits were the blueprint, and hers are the bomb dot com! But one Sunday morning I got a little curious, so I started tinkerin’ with the recipe to see if I could give it a sweet twist.
When I spotted that cinnamon sitting in my cabinet, I swear she was like “hey girl, let’s make magic”, and who was I to argue?! A little brown sugar cinnamon butter here, a drizzle of vanilla glaze there, and boom! These fluffy, cinnamony beauties were born. Now they’re basically breakfast royalty in my house. Dangerously delicious!
Ingredients you’ll need to make Cinnamon Roll Butter Swim Biscuits
For the Cinnamon Butter
- Salted Butter: The base for your brown sugar cinnamon butter!
- Light Brown Sugar: Sweetens the butter mixture with a rich, molasses-y flavor.
- Ground Cinnamon: Brings all that warm, cozy spice to the mix.
- Vanilla Extract: Adds depth to the cinnamon butter.
For the Biscuits
- All-Purpose Flour: The foundation for that fluffy biscuit dough.
- Baking Powder and Baking Soda: These ensure your biscuits bake up tall and fluffy.
- Granulated Sugar: Just a touch of sweetness!
- Kosher Salt: Don’t skip it boos! it adds flavor to the dough.
- Buttermilk: Keeps your cinnamon butter biscuits soft and tender.
For the Glaze
- Cream Cheese: Any brand will do, but full-fat gives you the creamiest results.
- Salted Butter: Adds richness to the glaze.
- Confectioners’ Sugar: For that smooth, sweet finish.
- Milk: Loosens the glaze to the perfect drizzling consistency.
- Vanilla Extract: A lil’ extra flavor boost!
How to make Cinnamon Roll Butter Swim Biscuits
What to serve with cinnamon butter swim biscuits
- Sweet and Fruity: Add some fresh fruit, smear on some strawberry preserves, or drizzle warm strawberry sauce over yo biscuits!
- Warm Drinks: Pair ’em with hot cocoa, wassail, or warm apple cider to keep it cozy.
- Breakfast Classics: Bacon, chicken potato frittata, or some grits on the side will make these cinnamon roll butter swim biscuits the MVP of your breakfast spread.
- Dessert After Dinner: These biscuits work as dessert too! Pair ’em with a scoop of coffee ice cream, pecan pie, or white chocolate bread pudding for a sweet finish after a hearty Southern meal.
Recipe Substitutions
- Butter: Salted or unsalted both work here. If you’re using salted, just cut back on the added salt in the recipe.
- Brown Sugar: You can swap light brown sugar for dark brown sugar if you like a deeper molasses flavor. And if you don’t have brown sugar, just mix white sugar with a touch of molasses.
- Buttermilk: Y’all know my homemade buttermilk hack! Mix regular milk with a splash of vinegar or lemon juice and let it sit for 5 minutes.
- Flour: To make this gluten-free, grab a 1-to-1 gluten-free baking flour.
- Glaze: Use different extracts in the glaze. In case you wanna be adventurous you can try using lemon, coconut or rum extract!
Recipe Variations and Additions
- Extra Spiced Butter: Add a pinch of nutmeg or a sprinkle of cardamom to the cinnamon butter.
- Nutty Surprise: Stir in some finely chopped pecans or walnuts to the biscuit dough or sprinkle them on top of the glaze.
- Caramel Drizzle Finish: Instead of the cream cheese glaze, drizzle caramel sauce over the top. It’s decadent, sticky, and dayum good!
- Make It Vegan: Use plant-based butter, almond milk, and a vegan cream cheese for the glaze. Swap the buttermilk with almond milk and lemon juice, and boom! You’ve got vegan cinnamon butter swim biscuits.
Expert Tips and Tricks for making the best cinnamon buttermilk biscuits
- Spin That Pan: About halfway through the bake, give your pan a spin in the oven. This helps the biscuits bake up and brown evenly.
- Go Easy on the Mixing: Be gentle with the dough, boos. Overmixing can make your biscuits tough, and nobody wants that!
- Room Temp Ingredients: Let your cream cheese and butter for the glaze come to room temp before mixing. Cold ingredients can make the glaze lumpy.
- Don’t Rush the Cool Down: I know y’all wanna dig right in, but let the biscuits rest for about 10 minutes after baking before adding the glaze. It gives the cinnamon butter time to settle in and keeps the glaze from melting off too fast.
How to store & reheat Cinnamon Roll Butter Swim Biscuits
If you haven’t glazed them yet, you can keep the biscuits at room temp in an airtight container and store the glaze separately in the fridge. But if you’ve already gone full-on with the glaze, they need to chill in the fridge to keep that cream cheese fresh. Just pop them in an airtight container, and you’re good!
To reheat from the fridge, zap the biscuits in the microwave for about 10-15 seconds. They’ll be warm, soft, and ready to devour!
How long will Cinnamon Roll Butter Swim Biscuits last?
These biscuits will stay fresh for up to 2 days at room temp (unglazed) or about 4-5 days in the fridge (glazed).
Can I freeze cinnamon butter biscuits?
Absolutely, boos! Store the unglazed biscuits in a freezer-safe bag or container, and they’ll stay fresh for up to 3 months. Then thaw them at room temp, reheat for a few seconds in the microwave, and glaze them fresh.
Frequently asked questions
Fo sho! You can prep the brown sugar cinnamon butter and the biscuit dough the night before. Store the butter mixture covered in the fridge, and keep the dough chilled too. When you’re ready to bake, just assemble it all in the pan and pop it in the oven.
Yup! I used an 8×8 pan, but a 9×9 works just as well.
Not at all! You can make a simple powdered sugar glaze with milk and vanilla.
These Cinnamon Roll Butter Swim Biscuits are my sweet, cinnamony twist on the classic. Same buttery goodness, but now with a swirl of brown sugar and cinnamon baked right in, and let me tell ya, they’re the kinda biscuits that’ll make you cancel all your plans!
More Roll & Biscuit Recipes
- Blueberry Lemon Biscuits
- Easy Cinnamon Rolls
- Pumpkin Cinnamon Rolls with Maple Frosting
- Lemon Cinnamon Rolls (NO YEAST!)
- Honey Butter Biscuits
- Cathead Biscuits
- Cinnamon Roll Biscuits (With How To Video!)
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
- Spin That Pan: About halfway through the bake, give your pan a spin in the oven. This helps the biscuits bake up and brown evenly.
- Go Easy on the Mixing: Be gentle with the dough, boos. Overmixing can make your biscuits tough, and nobody wants that!
- Room Temp Ingredients: Let your cream cheese and butter for the glaze come to room temp before mixing. Cold ingredients can make the glaze lumpy.
- Don’t Rush the Cool Down: I know y’all wanna dig right in, but let the biscuits rest for about 10 minutes after baking before adding the glaze. It gives the cinnamon butter time to settle in and keeps the glaze from melting off too fast.
pinterest 
facebook 
twitter 
email