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These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy with a sweet cinnamon swirl and icing on top. They disappear almost as fast as you can make them!
Reasons You’ll Be Making These on Repeat
- Soft and Fluffy: Because the dough bakes right in butter, the biscuits come out tender with golden edges and a soft, pillowy center every time.
- Cinnamon Roll Shortcut: The cinnamon sugar swirl and sweet icing give you all the cozy cinnamon roll vibes without kneading dough or waiting for it to rise.
- Perfect Sweet-Buttery Balance: The slightly savory biscuit base makes the cinnamon swirl and icing taste even richer and sweeter in every bite.
Cinnamon Roll Butter Swim Biscuit Recipe
Some days I am in the mood for a cinnamon roll, but don’t have the energy! These butter swim biscuits, inspired by cinnamon rolls, are what I’ve been making instead! All the yummy cinnamon roll goodness, but way easier!
- Prep: Preheat the oven to 425°F. Spray a 9 x 9-inch pan with nonstick cooking spray, then set it aside. Prepare the filling by combining the brown sugar, cinnamon, and cream in a small bowl, and set aside.
- Dry Ingredients: Add the flour, baking powder, salt, and sugar to a large bowl and whisk to combine.
- Combine: Add buttermilk to the flour mixture and stir until nearly fully combined.
- Swirl: Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don’t mix completely together.
- Butter & Spread: Add the melted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
- Score & Bake: Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
- Cream Cheese Glaze: While the biscuits cool slightly, combine the cream cheese and butter in a medium bowl until smooth.
- Mix & Spread: Add powdered sugar and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.
Alyssa’s Pro Tip
Pan tip: If using a metal pan, reduce the oven temperature to 400°F. If using an 8×8-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.
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1 9 x 9-inch baking dish For a metal baking dish, reduce the oven temperature to 425 degrees Fahrenheit
Biscuits
- ▢ ½ cup packed brown sugar
- ▢ 4 teaspoons ground cinnamon
- ▢ 3 tablespoons heavy cream
- ▢ 2 ½ cups all-purpose flour
- ▢ 1 tablespoon baking powder
- ▢ 1 ½ teaspoons salt
- ▢ 2 tablespoons granulated sugar
- ▢ 2 cups buttermilk
- ▢ ½ cup melted unsalted butter
Cream Cheese Icing
- ▢ 2 ounces softened cream cheese
- ▢ 2 tablespoons softened salted butter
- ▢ 1 cup powdered sugar
Biscuits
Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
Cream Cheese Icing
While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.
Leftover Instructions
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
- Reheating: Reheat individual biscuits in the microwave for 15-30 seconds.
- Freezing: Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2–3 hours, then top with fresh cream cheese icing.
Calories: 423kcalCarbohydrates: 59gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 632mgPotassium: 147mgFiber: 1gSugar: 31gVitamin A: 642IUVitamin C: 0.1mgCalcium: 178mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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