Cinnamon Roll 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

Steps

1. Preheat the oven to 425°F (220°C), then stir the brown sugar, cinnamon, and 2 tablespoons of heavy cream together in a small bowl until smooth and set aside.
2. Place the butter in an 8×8‑inch baking dish and microwave it on high until fully melted.
3. Whisk the flour, sugar, baking powder, and salt together in a bowl, then add 1 cup of heavy cream and the buttermilk and stir until just combined.
4. Pour half of the batter into the buttered dish, spoon the brown sugar mixture over the top in random spots, and use a paring knife to lightly swirl it before adding the remaining batter.
5. Gently spread the thick batter as evenly as possible over the cinnamon mixture.
6. Use a knife to score the batter into 9 or 12 squares.
7. Bake in the preheated oven for 25 to 27 minutes, or until the biscuits are evenly browned and cooked through.
8. While they bake, whisk together the confectioners’ sugar, cream cheese, and the remaining heavy cream until smooth, then spread the mixture over the hot biscuits. Serve warm or at room temperature.