Name: Cinnamon Sugar Butter Swim Biscuits Recipe
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 2 ½ cups (312.5 g) all-purpose flour; 4 teaspoons baking powder; 1 tablespoon granulated sugar; ¼ teaspoon kosher salt; 2 cups (490 g) buttermilk; ½ cup (1 stick / 113 g) unsalted butter, melted; ¼ cup (50 g) light brown sugar, packed; ¼ teaspoon ground cinnamon; 2 tablespoons granulated sugar; ¼ teaspoon ground cinnamon

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Introduction

Cinnamon Sugar Butter Swim Biscuits are a delightful treat with a tender crumb and a sweet, buttery cinnamon topping. These biscuits bake in a rich butter bath, making each bite moist and flavorful. Perfect for breakfast or an afternoon snack, they’re simple to prepare and irresistibly delicious.

The image shows a metal square pan filled with nine pieces of a baked cinnamon sugar cake. The cake has one layer with a light golden-brown top covered with a slightly uneven, sugary, cinnamon crust that looks crunchy and textured. Two pieces are placed on top of the cake in the pan, showing the inside, which is soft, light, and fluffy with a pale yellow color. The pan is set on a white marbled surface, next to a white bowl with cinnamon sugar and a white plate with one piece of the cake partially visible. A corner of a light beige cloth is also visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (312.5 g) all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
¼ teaspoon kosher salt
2 cups (490 g) buttermilk
½ cup (1 stick / 113 g) unsalted butter, melted
¼ cup (50 g) light brown sugar, packed
¼ teaspoon ground cinnamon
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for a nice rise and golden crust.
Step 2: In a medium bowl, whisk together the flour, baking powder, 1 tablespoon of granulated sugar, and kosher salt until evenly combined.
Step 3: Pour in the buttermilk and stir gently until the dough is mostly combined. Be careful not to overmix to keep the biscuits tender.
Step 4: In a small bowl, mix the melted butter, brown sugar, and ¼ teaspoon of cinnamon until smooth and well combined.
Step 5: Pour the butter mixture into an 8×8-inch baking dish, spreading it out evenly.
Step 6: Place the biscuit dough on top of the melted butter mixture. Use a spatula or your hands to spread the dough evenly to the edges of the pan.
Step 7: In a small bowl, combine the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon. Sprinkle 1 tablespoon of this cinnamon sugar mixture evenly over the dough.
Step 8: Using a knife, score the unbaked dough into 9 equal squares (a 3×3 grid) to make serving easier after baking.
Step 9: Bake for 28 to 30 minutes or until the biscuits are golden brown on top and cooked through.
Step 10: Remove from the oven and optionally sprinkle the remaining cinnamon sugar mixture on top for extra sweetness and crunch.
Step 11: Allow the buttery mixture to soak into the biscuits before serving warm. Enjoy!

Tips & Variations

For a richer flavor, use cultured buttermilk or add a teaspoon of vanilla extract to the dough.
Try adding a pinch of nutmeg to the cinnamon sugar for a warm, spiced twist.
Use half whole wheat flour for a nuttier taste and added texture.
Serve warm with honey or maple syrup for extra indulgence.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a warm oven for 5-10 minutes or microwave briefly until warmed.

How to Serve

The image shows a stack of three thick squares of soft, fluffy cake with a golden-brown crust on top and a light, airy inside. The top layer has a rough texture with a cinnamon sugar coating that looks slightly crispy, giving a slightly speckled look with darker brown spots. The cake squares are arranged in a white tray with a smooth edge, and the background has a white marbled texture. One square is placed on top of two others, showing the soft crumb inside clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk is recommended for its tangy flavor and ability to react with baking powder to help the biscuits rise. If you don’t have buttermilk, mix 2 tablespoons of lemon juice or vinegar with milk and let it sit for 5 minutes before using as a substitute.

Why is the biscuit dough not rolling or shaping like traditional biscuits?

This recipe uses a “swim” method where the dough is placed directly into the butter mixture and baked in a pan without rolling. This creates a soft, cake-like texture rather than flaky biscuits.