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. I start with my easy biscuit dough but then I swirl in a brown sugar cinnamon mixture. Finally I bake it up in melted butter and top with a cream cheese glaze. It tastes super gooey without an ounce of yeast. I love serving these up on lazy mornings when I want something special without all the work.
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Cinnamon Roll Butter Swim Biscuits Ingredients
- Salted Butter: Salted or unsalted both work here. If you’re using salted, just cut back on the added salt in the recipe.
- Light Brown Sugar: Dark brown works too. You can also make brown sugar with granulated sugar and molasses.
- Ground Cinnamon: Nutmeg or an apple pie spice also works.
- All-Purpose Flour: You can also swap in a 1:1 ratio gluten-free flour.
- Baking Powder and Baking Soda: Check the expiration date.
- Granulated Sugar: For sweetness.
- 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.
- Cream Cheese: Full-fat gives the best results.
- Confectioners’ Sugar: Make homemade powdered sugar if you ran out.
- Milk: Any milk you like.
- Vanilla Extract: Or any glaze you like!
How to make Cinnamon Roll Butter Swim Biscuits
Mix the Cinnamon Butter
Step 1: Add brown sugar, cinnamon, and vanilla to a small bowl. Stir together and set aside.
Step 2: Add the chunks of salted butter to a baking pan. Then, sprinkle the sugar mixture on top of the butter in the pan and place it in the oven until the mixture is fragrant and the butter has melted.
Make the Biscuit Dough and Bake
Step 3: Stir together flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined. Stir in the buttermilk.
Step 4: Fold with a spatula or wooden spoon until you have a biscuit dough.
Step 5: Add in biscuit dough to the pan once the butter has melted. Carefully and gently fold the cinnamon butter mixture into the dough and spread evenly into the corners.
Step 6: Place the pan back in the oven and bake until the top is crusty and golden brown.
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Whisk and Glaze the Biscuits
Step 7: Whisk together the cream cheese, butter and milk first to loosen the heavier ingredients. Add the vanilla extract and confectioner’s sugar.
Step 8: Mix until creamy and smooth. Smear glaze onto the biscuits once cooled. Cut into 9 even squares and enjoy warm!
Cinnamon Roll Butter Swim Biscuits
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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.
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.Nutrition
Recipe Tips
- 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.
Recipe Variations
- 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.
Recipe help
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.
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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!