Cinnamon Roll Butter Swim Biscuits

5 from 2 votes

Cinnamon Roll Butter Swim Biscuits

These no-yeast cinnamon roll butter swim biscuits combine soft buttermilk biscuit dough, brown sugar cinnamon butter, and a smooth cream cheese glaze.

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

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