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