These Cinnamon Roll Butter Swim Biscuits are mine. cheat code Making “cinnamon rolls.” It bakes soft and fluffy. sweet cinnamon swirl And icing on top. They disappear as fast as you can make them!
Why you’ll be making this over and over again
- Soft and fluffy: Because the dough is baked right in the butter, the biscuits come out soft with golden edges and soft, fluffy centers every time.
- Cinnamon Roll Shortcuts: Cinnamon sugar swirls and sweet icing give them a cozy cinnamon roll vibe without having to knead the dough or wait for it to rise.
- Perfect sweet-buttery balance: The slightly nutty biscuit base makes the cinnamon swirl and icing taste richer and sweeter with every bite.
Cinnamon Roll Butter Swim Biscuit Ingredients
- Buttermilk: If you use homemade buttermilk, you may need to add 2 to 3 tablespoons more flour as it is thinner and will make the dough more moist.
- Sweeter: If you want a really sweet biscuit, increase the sugar to ⅓ cup instead of 2 tablespoons.
- drizzling: If you want to pour the icing instead of spreading it, microwave it for 15 to 20 seconds, stir well, and then pour it over the warm biscuits.
Cinnamon Roll Butter Swim Biscuits Recipe
Some days I want a cinnamon roll but I don’t have the energy! These cinnamon roll inspired butter swim biscuits are what I made instead! All of these delicious cinnamon rolls are delicious, but they’re so much easier!
- prep: Preheat oven to 425°F. Spray a 9 x 9 inch pan with nonstick cooking spray and set aside. Prepare the filling by mixing the brown sugar, cinnamon, and cream in a small bowl and set aside.
- Dry Ingredients: Combine flour, baking powder, salt, and sugar in a large bowl.
- Combine: Add buttermilk to flour mixture and stir until almost completely combined.
- swirl: Add the cinnamon sugar mixture and stir just until the cinnamon is swirled throughout the batter. Do not mix thoroughly.
- Butter & Spread: Add melted butter to bottom of prepared baking pan. Add the biscuit dough to the pan and spread evenly.
- Scoring and Baking: Before baking, divide the dough into 9 equal portions. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
- Cream Cheese Glaze: While the biscuits are cooling slightly, mix the cream cheese and butter in a medium bowl until smooth.
- Mix & Spread: Add powdered sugar and mix until combined. Spread over warm cinnamon roll butter swim biscuits and serve immediately.
Alyssa’s Expert Tips
Fan Tips: If using metal pans, reduce oven temperature to 400°F. If using an 8×8 inch pan, place it on a baking sheet lined with parchment paper. This will help capture any butter that may foam.
Cinnamon Roll Butter Swim Biscuits
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equipment
- 1 9 x 9 inch baking dishFor metal baking dishes, lower oven temperature to 425 degrees Fahrenheit.
ingredient
biscuit
- ½ cup packaged brown sugar
- 4 teaspoon cinnamon powder
- 3 tablespoon heavy cream
- 2 ½ cup all purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 2 tablespoon granulated sugar
- 2 cup Buttermilk
- ½ cup melted unsalted butter
Cream Cheese Icing
- 2 oz. Softened cream cheese
- 2 tablespoon softened salted butter
- 1 cup icing sugar
guideline
biscuit
- Preheat oven to 425 degrees Fahrenheit. Spray a 9 x 9 inch pan with nonstick cooking spray and set aside.
- Prepare the cinnamon sugar mixture. ½ cup packaged brown sugar, 4 teaspoons cinnamon powderand 3 tablespoons heavy cream Place in a small bowl and set aside.
- add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons saltand 2 tablespoons granulated sugar Place in a large bowl and stir to combine.
- add 2 cups buttermilk Add to flour mixture and stir until almost completely combined. Add the cinnamon sugar mixture and stir just until the cinnamon is stirred throughout the dough but not completely incorporated.
- add ½ cup melted unsalted butter Add biscuit batter to bottom of prepared baking pan and spread evenly.
- Before baking, divide the dough into 9 equal portions. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
Cream Cheese Icing
- Mix while the biscuits cool slightly. 2 ounces softened cream cheese and 2 tablespoons salted butter, softened Place in a medium bowl until smooth.
- add 1 cup powdered sugar And mix until combined. Spread over warm biscuits and serve immediately.
memo
- save: Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
- Reheat: Reheat individual biscuits in the microwave for 15 to 30 seconds.
- freezing: Allow baked biscuits to cool completely, then freeze, unthawed, in a freezer-safe container for up to 3 months. Thaw at room temperature for 2-3 hours and top with whipped cream cheese icing.
nutrition
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