Cinnamon Roll Butter Swim Biscuit Recipe

31m
Serves 9
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Directions

  1. 1In a medium bowl, melt butter.
  2. 2Stir in brown sugar, cinnamon, salt, and vanilla until smooth to create the cinnamon goo.
  3. 3Pour ⅔ of the goo into an 8x8 2 quart pan.
  4. 4Heat the goo in a 450°F oven until it starts bubbling (4–5 minutes).
  5. 5Reserve the remaining goo.
  6. 6Whisk flour, salt, baking powder, and sugar in a large bowl.
  7. 7Add buttermilk and vanilla to the dry ingredients and stir just until combined (the batter should be thick and lumpy).
  8. 8Pour the biscuit batter over the hot goo in the pan; do not stir.
  9. 9Drizzle the remaining reserved goo on top of the batter and gently swirl.
  10. 10Sprinkle the cinnamon sugar evenly over the top and score the batter into 9 squares.
  11. 11Bake for 20–26 minutes, rotating once, until golden and bubbling.
  12. 12If needed, tent the pan with aluminum foil.
  13. 13Whisk powdered sugar, milk, vanilla, and salt until smooth to create the glaze.
  14. 14Cool biscuits for 5–10 minutes before drizzling with glaze.
  15. 15Serve warm.

Ingredients

  • 0.5 cup salted butter
  • 0.5 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 4 teaspoons baking powder
  • 0.33 cup granulated sugar
  • 2 cups full-fat buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

medium bowl8x8 2 quart panovenlarge bowlsheet with aluminum foil (optional)

Tips

  • Do not stir the biscuit batter once poured over the hot goo.
  • Tent the biscuits if needed during baking to prevent over-browning.
  • If your pan is full, place a sheet with aluminum foil underneath to catch drippings.

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