\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThese cinnamon roll butter swim biscuits are my cheat code<\/strong> to making \u201ccinnamon rolls.\u201d They bake up soft and fluffy with a sweet cinnamon swirl<\/strong> and icing on top. They disappear almost as fast as you can make them!<\/p>\n<\/figure>\n\nReasons You\u2019ll Be Making These on Repeat<\/h2>\n\nSoft and Fluffy:<\/strong> Because the dough bakes right in butter, the biscuits come out tender with golden edges and a soft, pillowy center every time.<\/li>\nCinnamon Roll Shortcut:<\/strong> The cinnamon sugar swirl and sweet icing give you all the cozy cinnamon roll vibes without kneading dough or waiting for it to rise.<\/li>\nPerfect Sweet-Buttery Balance:<\/strong> The slightly savory biscuit base makes the cinnamon swirl and icing taste even richer and sweeter in every bite.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCinnamon Roll Butter Swim Biscuits Ingredients<\/h3>\n<\/figure>\n\nButtermilk:<\/strong> If using homemade buttermilk<\/a>, you may need to add 2\u20133 extra tablespoons of flour since it\u2019s thinner and can make the dough wetter.<\/li>\nSweeter:<\/strong> If you want a really sweet biscuit, go ahead and bump up the sugar to \u2153 cup instead of 2 tablespoons.<\/li>\n<\/ul>\n<\/figure>\n\nDrizzle: <\/strong>If you want to pour the icing instead of spreading it, microwave it for 15\u201320 seconds, stir well, then pour it over the warm biscuits.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nCinnamon Roll Butter Swim Biscuit Recipe<\/h2>\nSome days I am in the mood for a cinnamon roll<\/a>, but don\u2019t have the energy! These butter swim biscuits, inspired by cinnamon rolls<\/a>, are what I\u2019ve been making instead! All the yummy cinnamon roll<\/a> goodness, but way easier!<\/p>\n\nPrep: <\/strong>Preheat the oven to 425\u00b0F. Spray a 9 x 9-inch pan with nonstick cooking spray<\/a>, then set it aside. Prepare the filling by combining\u00a0the brown sugar,\u00a0cinnamon, and\u00a0cream\u00a0in a small bowl, and set aside.<\/li>\nDry Ingredients: <\/strong>Add the flour,\u00a0baking powder,\u00a0salt, and\u00a0sugar\u00a0to a large bowl<\/a> and whisk to combine.<\/li>\nCombine:<\/strong> Add\u00a0buttermilk\u00a0to the flour mixture and stir until nearly fully combined. <\/li>\nSwirl:<\/strong> Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don\u2019t mix completely together.<\/li>\nButter & Spread:<\/strong> Add\u00a0the melted butter\u00a0to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/li>\nScore & Bake:<\/strong> Score the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/li>\nCream Cheese Glaze:<\/strong> While the biscuits cool slightly, combine\u00a0the cream cheese\u00a0and butter\u00a0in a medium bowl until smooth.<\/li>\nMix & Spread:<\/strong> Add\u00a0powdered sugar\u00a0and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nPan tip:<\/strong> If using a metal pan, reduce the oven temperature to 400\u00b0F. If using an 8\u00d78-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nBiscuits<\/h4>\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
<\/p>\n
These cinnamon roll butter swim biscuits are my cheat code<\/strong> to making \u201ccinnamon rolls.\u201d They bake up soft and fluffy with a sweet cinnamon swirl<\/strong> and icing on top. They disappear almost as fast as you can make them!<\/p>\n<\/figure>\n\nReasons You\u2019ll Be Making These on Repeat<\/h2>\n\nSoft and Fluffy:<\/strong> Because the dough bakes right in butter, the biscuits come out tender with golden edges and a soft, pillowy center every time.<\/li>\nCinnamon Roll Shortcut:<\/strong> The cinnamon sugar swirl and sweet icing give you all the cozy cinnamon roll vibes without kneading dough or waiting for it to rise.<\/li>\nPerfect Sweet-Buttery Balance:<\/strong> The slightly savory biscuit base makes the cinnamon swirl and icing taste even richer and sweeter in every bite.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCinnamon Roll Butter Swim Biscuits Ingredients<\/h3>\n<\/figure>\n\nButtermilk:<\/strong> If using homemade buttermilk<\/a>, you may need to add 2\u20133 extra tablespoons of flour since it\u2019s thinner and can make the dough wetter.<\/li>\nSweeter:<\/strong> If you want a really sweet biscuit, go ahead and bump up the sugar to \u2153 cup instead of 2 tablespoons.<\/li>\n<\/ul>\n<\/figure>\n\nDrizzle: <\/strong>If you want to pour the icing instead of spreading it, microwave it for 15\u201320 seconds, stir well, then pour it over the warm biscuits.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nCinnamon Roll Butter Swim Biscuit Recipe<\/h2>\nSome days I am in the mood for a cinnamon roll<\/a>, but don\u2019t have the energy! These butter swim biscuits, inspired by cinnamon rolls<\/a>, are what I\u2019ve been making instead! All the yummy cinnamon roll<\/a> goodness, but way easier!<\/p>\n\nPrep: <\/strong>Preheat the oven to 425\u00b0F. Spray a 9 x 9-inch pan with nonstick cooking spray<\/a>, then set it aside. Prepare the filling by combining\u00a0the brown sugar,\u00a0cinnamon, and\u00a0cream\u00a0in a small bowl, and set aside.<\/li>\nDry Ingredients: <\/strong>Add the flour,\u00a0baking powder,\u00a0salt, and\u00a0sugar\u00a0to a large bowl<\/a> and whisk to combine.<\/li>\nCombine:<\/strong> Add\u00a0buttermilk\u00a0to the flour mixture and stir until nearly fully combined. <\/li>\nSwirl:<\/strong> Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don\u2019t mix completely together.<\/li>\nButter & Spread:<\/strong> Add\u00a0the melted butter\u00a0to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/li>\nScore & Bake:<\/strong> Score the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/li>\nCream Cheese Glaze:<\/strong> While the biscuits cool slightly, combine\u00a0the cream cheese\u00a0and butter\u00a0in a medium bowl until smooth.<\/li>\nMix & Spread:<\/strong> Add\u00a0powdered sugar\u00a0and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nPan tip:<\/strong> If using a metal pan, reduce the oven temperature to 400\u00b0F. If using an 8\u00d78-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nBiscuits<\/h4>\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
<\/div>\n
Some days I am in the mood for a cinnamon roll<\/a>, but don\u2019t have the energy! These butter swim biscuits, inspired by cinnamon rolls<\/a>, are what I\u2019ve been making instead! All the yummy cinnamon roll<\/a> goodness, but way easier!<\/p>\n\nPrep: <\/strong>Preheat the oven to 425\u00b0F. Spray a 9 x 9-inch pan with nonstick cooking spray<\/a>, then set it aside. Prepare the filling by combining\u00a0the brown sugar,\u00a0cinnamon, and\u00a0cream\u00a0in a small bowl, and set aside.<\/li>\nDry Ingredients: <\/strong>Add the flour,\u00a0baking powder,\u00a0salt, and\u00a0sugar\u00a0to a large bowl<\/a> and whisk to combine.<\/li>\nCombine:<\/strong> Add\u00a0buttermilk\u00a0to the flour mixture and stir until nearly fully combined. <\/li>\nSwirl:<\/strong> Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don\u2019t mix completely together.<\/li>\nButter & Spread:<\/strong> Add\u00a0the melted butter\u00a0to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/li>\nScore & Bake:<\/strong> Score the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/li>\nCream Cheese Glaze:<\/strong> While the biscuits cool slightly, combine\u00a0the cream cheese\u00a0and butter\u00a0in a medium bowl until smooth.<\/li>\nMix & Spread:<\/strong> Add\u00a0powdered sugar\u00a0and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nPan tip:<\/strong> If using a metal pan, reduce the oven temperature to 400\u00b0F. If using an 8\u00d78-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nBiscuits<\/h4>\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Pan tip:<\/strong> If using a metal pan, reduce the oven temperature to 400\u00b0F. If using an 8\u00d78-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nBiscuits<\/h4>\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nBiscuits<\/h4>\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nBiscuits<\/h4>\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nPrepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Prepare the cinnamon sugar filling by combining \u00bd cup packed brown sugar<\/span>, 4 teaspoons ground cinnamon<\/span>, and 3 tablespoons heavy cream<\/span> in a small bowl, and set aside.<\/span><\/p>\n<\/li>\n\nAdd 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Add 2 \u00bd cups all-purpose flour<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons salt<\/span>, and 2 tablespoons granulated sugar<\/span> to a large bowl and whisk to combine. <\/span><\/p>\n<\/li>\n\nAdd 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Add 2 cups buttermilk<\/span> to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Add \u00bd cup melted unsalted butter<\/span> to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.<\/span><\/p>\n<\/li>\n\nScore the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Score the dough into 9 equal squares before baking. Bake for 28\u201332 minutes, until a toothpick inserted in the center comes out with a few crumbs.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Icing<\/h4>\n\n\nWhile the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
While the biscuits cool slightly, combine 2 ounces softened cream cheese<\/span> and 2 tablespoons softened salted butter<\/span> in a medium bowl until smooth. <\/span><\/p>\n<\/li>\n\nAdd 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Add 1 cup powdered sugar<\/span> and mix until combined. Spread over the tops of the warm biscuits and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.<\/li>\nReheating:<\/strong> Reheat individual biscuits in the microwave for 15-30 seconds.<\/li>\nFreezing:<\/strong> Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2\u20133 hours, then top with fresh cream cheese icing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Calories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>632<\/span>mg<\/span><\/span>Potassium: <\/span>147<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>31<\/span>g<\/span><\/span>Vitamin A: <\/span>642<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>178<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Cinnamon Roll-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/cinnamon-roll-butter-swim-biscuits-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/cinnamon-roll-butter-swim-biscuits-1.jpg\")
<\/div>\n![\"someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/cinnamon-roll-butter-swim-biscuits-1-2-1200x800.jpg\"\/ "\\"These")
![\"someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/cinnamon-roll-butter-swim-biscuits-1-2-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsCinnamonRollButterSwimBiscuits-1200x800.png\"\/ "\\"These")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsCinnamonRollButterSwimBiscuits-1200x800.png\" "\\"These")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsCinnamonRollButterSwimBiscuitsIcing-1200x800.png\"\/ "\\"These")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsCinnamonRollButterSwimBiscuitsIcing-1200x800.png\" "\\"These")
<\/figure>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-1200x800.jpg\"\/ "\\"These")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Dry](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-1-1200x800.jpg\"\/ "\\"These")
![\"Dry](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-1-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Buttermilk](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ButterSwimBiscuits-1-1200x800.jpg\"\/ "\\"These")
![\"Buttermilk](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ButterSwimBiscuits-1-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Cinnamon](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-2-1200x800.jpg\"\/ "\\"These")
![\"Cinnamon](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-2-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Melted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-3-1200x800.jpg\"\/ "\\"These")
![\"Melted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-3-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Biscuit](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-4-1200x800.jpg\"\/ "\\"These")
![\"Biscuit](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-4-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-5-1200x800.jpg\"\/ "\\"These")
![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-5-1200x800.jpg\" "\\"These")
<\/figure>\n![\"Butter](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-1-2-1200x813.jpg\"\/ "\\"These")
![\"Butter](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/CinnamonRollButterSwimBiscuits-1-2-1200x813.jpg\" "\\"These")
<\/figure>\n<\/figure>\n