Cinnamon Roll Butter Swim Biscuits
These gooey cinnamon roll butter swim biscuits bake in a cinnamon-brown sugar butter base and finish with a simple vanilla glaze for an easy sweet breakfast/dessert/snack. Soft, buttery, and gooey, they’re perfect for holiday mornings, brunch, or dessert- you will LOVE!
About These Cinnamon Roll Butter Swim Biscuits
These cinnamon roll butter swim biscuits are inspired by classic cinnamon rolls but made without yeast, kneading, or rising- so all in all, a lot easier to make than cinnamon rolls. Instead, a tender buttermilk biscuit batter bakes directly in a bubbling cinnamon-brown sugar butter, creating gooey bottoms, soft centers, and caramelized crunchy edges.
Why You’ll Love
No yeast, no rolling, no waiting
Gooey cinnamon sugar baked into the biscuits
Soft, buttery centers with crisp edges
Easy one-pan recipe
Perfect for mornings, brunch, dessert, special occasions, Holidays!
Ingredients You’ll Need
Butter (I prefer salted)
Brown sugar
Ground cinnamon
All-purpose flour
Baking powder
Granulated sugar
Buttermilk
Vanilla extract
Powdered sugar
Milk or cream
How to Make
A cinnamon-brown sugar butter mixture is melted and heated in the baking dish until bubbling. A simple buttermilk biscuit batter is poured over the gooey base, more cinnamon butter is swirled through, and everything bakes until golden and bubbly. Finish with a quick vanilla glaze and serve warm.
Tips for Success
Use brown sugar for the goo — white sugar can burn
Don’t overmix the batter; it should be thick and lumpy
Swirl gently to keep gooey pockets intact
Tent with foil if the top browns too quickly
Let the biscuits rest 5–10 minutes so the goo sets slightly
Frequently Asked Questions
Are these biscuits supposed to be gooey?
Yes — they’re meant to be soft and gooey around the edges.
Can I make these ahead of time?
They’re best fresh, but leftovers can be reheated gently in the oven or microwave.
Can I use milk instead of buttermilk?
Yes. Use whole milk with 1 tablespoon lemon juice or vinegar as a substitute.
Do I have to add the glaze?
No, but it adds classic cinnamon-roll sweetness and ties everything together.
What to Serve With
Fresh fruit or berries
Bacon or breakfast sausage
Scrambled eggs
A cozy holiday brunch spread
More Recipes You’ll Love
Cinnamon Roll Butter Swim Biscuit Recipe
Soft butter swim biscuits with a gooey cinnamon-brown sugar base, cinnamon swirls throughout, and a sweet vanilla glaze.
Ingredients
- ½ cup (1 stick) salted butter
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- ⅓ cup granulated sugar
- 2 cups full-fat buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- In a small saucepan or microwave-safe bowl, melt the butter.
- Stir in brown sugar, cinnamon, salt, and vanilla until smooth and glossy.
- Pour about ⅔ of the cinnamon goo into an 8×8-inch (2-quart) baking dish.
- Place the dish in the oven and preheat to 450°F (232°C) until the goo is bubbling, about 4–5 minutes.
- Set the remaining ⅓ goo aside.
- In a large bowl, whisk together flour, salt, baking powder, and granulated sugar.
- Add buttermilk and vanilla and gently stir until just combined.
- The batter should be thick and slightly lumpy—do not overmix.
- Carefully remove the hot baking dish from the oven.
- Pour the biscuit batter evenly over the bubbling goo base (do not stir).
- Drizzle the remaining cinnamon goo over the top of the batter.
- Using a knife or skewer, gently swirl through the batter—staying mostly in the top and middle layers.
- Sprinkle the cinnamon sugar evenly over the surface.
- Lightly score the batter into 9 squares.
- Bake 20–26 minutes, rotating once, until: the top is deep golden, the edges are bubbling with cinnamon goo, the center springs back when gently pressed.
- If the top browns too quickly, tent loosely with foil.
- Whisk together powdered sugar, milk, vanilla, and salt until smooth and pourable.
- Let biscuits cool 5–10 minutes, then drizzle with glaze.
- Serve warm for maximum gooeyness.
