Cinnamon Roll Butter Swim Biscuits
Cinnamon Roll Butter Swim Biscuits
Ingredients
For the Cinnamon Goo
- 1/2 cup salted butter
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
For the Biscuits
- 2 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 2 cups full-fat buttermilk, room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat your oven to 450°F (232°C). In a medium bowl, melt the salted butter. Stir in the packed light brown sugar, 1 tablespoon of ground cinnamon, a pinch of kosher salt, and 1 teaspoon of vanilla extract until the mixture is smooth.
⏱️ 3 min•🌡️ 450
- 2
Pour 2/3 of the prepared cinnamon goo into an 8x8 inch (2 quart) baking pan. Place the pan in the preheated 450°F oven and heat for 4 to 5 minutes, or until the goo is starting to bubble. Reserve the remaining 1/3 of the goo for later.
⏱️ 5 min•🌡️ 450
- 3
While the goo is heating, prepare the biscuit batter. In a large bowl, whisk together the all-purpose flour, 2 teaspoons of kosher salt, baking powder, and 1/3 cup of granulated sugar.
⏱️ 3 min
- 4
Add the room temperature full-fat buttermilk and 1 teaspoon of vanilla extract to the dry ingredients. Stir just until combined; the batter should be thick and lumpy.
⏱️ 2 min
- 5
Carefully pour the biscuit batter over the hot goo in the baking pan. Do not stir the batter into the goo.
⏱️ 1 min
- 6
Drizzle the reserved cinnamon goo on top of the biscuit batter and gently swirl it in with a knife or skewer.
⏱️ 1 min
- 7
In a small bowl, combine 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon for the topping. Sprinkle this cinnamon sugar mixture evenly over the top of the biscuit batter. Score the top of the batter into 9 squares to indicate serving sizes.
⏱️ 2 min
- 8
Bake in the 450°F oven for 20 to 26 minutes, rotating the pan once halfway through baking, until the biscuits are golden brown and bubbling. If the top starts to brown too quickly, you can tent it loosely with aluminum foil. If your pan is very full, place a sheet pan with aluminum foil underneath to catch any potential drippings.
⏱️ 26 min•🌡️ 450
- 9
While the biscuits are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk or cream, 1 teaspoon of vanilla extract, and a pinch of salt until smooth.
⏱️ 2 min
- 10
Allow the baked biscuits to cool in the pan for 5 to 10 minutes. Drizzle generously with the prepared glaze and serve warm.
⏱️ 10 min
Kitchen Tools
Cinnamon Roll Butter Swim Biscuits
For the Cinnamon Goo
- 1/2 cup salted butter
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
For the Biscuits
- 2 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 2 cups full-fat buttermilk, room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat your oven to 450°F (232°C). In a medium bowl, melt the salted butter. Stir in the packed light brown sugar, 1 tablespoon of ground cinnamon, a pinch of kosher salt, and 1 teaspoon of vanilla extract until the mixture is smooth.
⏱️ 3 min•🌡️ 450 - 2
Pour 2/3 of the prepared cinnamon goo into an 8x8 inch (2 quart) baking pan. Place the pan in the preheated 450°F oven and heat for 4 to 5 minutes, or until the goo is starting to bubble. Reserve the remaining 1/3 of the goo for later.
⏱️ 5 min•🌡️ 450 - 3
While the goo is heating, prepare the biscuit batter. In a large bowl, whisk together the all-purpose flour, 2 teaspoons of kosher salt, baking powder, and 1/3 cup of granulated sugar.
⏱️ 3 min - 4
Add the room temperature full-fat buttermilk and 1 teaspoon of vanilla extract to the dry ingredients. Stir just until combined; the batter should be thick and lumpy.
⏱️ 2 min - 5
Carefully pour the biscuit batter over the hot goo in the baking pan. Do not stir the batter into the goo.
⏱️ 1 min - 6
Drizzle the reserved cinnamon goo on top of the biscuit batter and gently swirl it in with a knife or skewer.
⏱️ 1 min - 7
In a small bowl, combine 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon for the topping. Sprinkle this cinnamon sugar mixture evenly over the top of the biscuit batter. Score the top of the batter into 9 squares to indicate serving sizes.
⏱️ 2 min - 8
Bake in the 450°F oven for 20 to 26 minutes, rotating the pan once halfway through baking, until the biscuits are golden brown and bubbling. If the top starts to brown too quickly, you can tent it loosely with aluminum foil. If your pan is very full, place a sheet pan with aluminum foil underneath to catch any potential drippings.
⏱️ 26 min•🌡️ 450 - 9
While the biscuits are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk or cream, 1 teaspoon of vanilla extract, and a pinch of salt until smooth.
⏱️ 2 min - 10
Allow the baked biscuits to cool in the pan for 5 to 10 minutes. Drizzle generously with the prepared glaze and serve warm.
⏱️ 10 min