Cinnamon Roll Butter Swim Biscuits
Cinnamon roll butter swim biscuits bake in a pool of melted butter with a cinnamon-sugar swirl through the center and a cream cheese glaze on top. Half flaky biscuit, half gooey cinnamon roll, with no rolling or rising and just 10 minutes of work.
Equipment
- 8x8 baking dish
- Mixing Bowls
- Whisk
- Paring knife
Ingredients
Cinnamon Swirl
- 1/3 cup dark brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp heavy cream from the 1 1/4 cups total
Biscuits
- 1/2 cup butter melted in the pan
- 2 1/2 cups all-purpose flour
- 3 tbsp white sugar
- 1 tbsp baking powder
- 3/4 tsp kosher salt or 1/2 tsp iodized salt
- 1 cup heavy cream from the 1 1/4 cups total
- 1 cup buttermilk
Cream Cheese Glaze
- 1 cup confectioners sugar
- 2 oz cream cheese softened
- remaining heavy cream the rest of the 1 1/4 cups
Instructions
- Make the Swirl: Preheat the oven to 425°F (190°C). Stir the brown sugar, cinnamon, and 2 tablespoons heavy cream together in a small bowl until smooth. Set aside.
- Melt the Butter: Place the butter in an 8x8 baking dish and microwave on high until melted.
- Make the Batter: Whisk the flour, white sugar, baking powder, and salt together in a bowl. Add 1 cup heavy cream and the buttermilk and stir just until blended into a thick batter.
- Layer and Swirl: Pour half the batter into the buttered dish. Spoon the cinnamon mixture randomly over the top and swirl slightly with a paring knife. Top with the remaining batter, spreading it gently and quickly as evenly as possible.
- Score and Bake: Score the batter into 9 or 12 squares with a knife. Bake 25 to 27 minutes, until evenly browned and cooked through.
- Glaze: Meanwhile, whisk the confectioners sugar and softened cream cheese with the remaining heavy cream until smooth. Spread over the hot biscuits. Serve warm or at room temperature.
Notes
The 1 1/4 cups heavy cream is divided: 2 tablespoons in the swirl, 1 cup in the batter, and the remainder in the glaze. Score the squares deeply so the butter works into the cuts for crisp, buttery edges. The batter is meant to be thick; spread rather than pour it, and do not overmix. Glaze while hot for a gooey finish. Best warm and fresh; keeps covered 1 day at room temperature or a few days refrigerated, rewarmed.