Cinnamon Roll Butter Swim Biscuits

5 from 2 votes

Cinnamon Roll Butter Swim Biscuits

Say hello to the mashup of Cinnamon Roll Butter Swim Biscuits! It's got all the cinnamon roll flava in a buttery, butter swim biscuit!

Prep Time20

Cook Time30

Cooling Time10

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Jocelyn Delk Adams

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 8x8 baking pan or 9x9 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