These cinnamon roll butter swim biscuits are the best of both worlds. A cinnamon swirl layer in the center of buttery biscuit dough makes them great for breakfast or with mid-morning coffee.
Cinnamon Roll Butter Swim Biscuits
These cinnamon roll butter swim biscuits are the best of both worlds. A cinnamon swirl layer in the center of buttery biscuit dough makes them great for breakfast or with mid-morning coffee.
Ingredients
- 1/3 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1 1/4 cups heavy cream divided
- 1/2 cup butter
- 2 1/2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt or 1/2 iodized teaspoon salt
- 1 cup buttermilk
- 1 cup confectioners sugar
- 2 ounces cream cheese softened
Instructions
- Preheat the oven to 425 degrees F (190 degrees C). Stir brown sugar, cinnamon, and 2 tablespoons heavy cream together in a small bowl until smooth and set aside.
- Place butter in an 8×8-inch baking dish and microwave on high until melted.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Add 1 cup heavy cream and buttermilk and stir until just blended.
- Pour half the batter into the buttered dish, then spoon brown sugar mixture randomly over the top, and use a paring knife to slightly swirl or spread the mixture. Top with remaining batter.
- Batter will be thick, so gently and quickly spread batter as evenly as possible over cinnamon mixture.
- Use a knife to score batter into 9 or 12 squares.
- Bake in the preheated oven until biscuits are evenly browned and cooked through, 25 to 27 minutes.
- Meanwhile, whisk together confectioner’s sugar and cream cheese with remaining heavy cream until smooth. Spread mixture evenly over hot biscuits. Serve warm or at room temperature.
