Name: Easy Cinnamon Sugar Butter Swim Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 3/4 tsp kosher salt; 1 tsp ground cinnamon; 1 2/3 cups cold buttermilk (shake well); 1 tsp vanilla extract; 1/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 1/2 tsp ground cinnamon; 1/8 tsp kosher salt; 1/2 cup unsalted butter (for the baking pan); 1/2 cup powdered sugar; 2 tsp milk (add more to thin as needed); 1/4 tsp vanilla extract

Sometimes you just need a warm, buttery biscuit that doesn’t care how fancy your life is right now. Easy Cinnamon Sugar Butter Swim Biscuits are that sweet, crispy-edged, cinnamon-swirled pan of comfort. The magic trick? You melt a scandalous amount of butter right in the baking dish, pour in a super simple batter, shower it with cinnamon sugar, and let the oven do all the heavy lifting. Ten minutes of effort, a house that smells like a bakery, and nine golden squares you’ll want to eat standing over the counter. Zero shame.

My husband calls these “Saturday biscuits” because the first time I made them on a Tuesday, he declared it emotionally Saturday. The kids pick the crackly cinnamon tops off and then act shocked when I notice (I always notice). We’ve taken these to neighbors, to brunch, and once—no regrets—to bed with coffee. It’s become our lazy-day ritual: oven blasting, butter sizzling, everyone hovering around the kitchen like cartoon characters following a smell trail.

Why You’ll Love This Easy Cinnamon Sugar Butter Swim Biscuits

– No rolling, no cutting, no flour explosion on your counters—just stir, pour, and bake.
– The edges get caramelized and crisp in the butter while the middle stays soft and fluffy.
– Cinnamon sugar crust. That’s the whole bullet. It’s ridiculous.
– Minimal ingredients you probably have: self-rising flour, buttermilk, butter, sugar, cinnamon.
– Big pan, family-style. Tear-and-share situation that makes people weirdly happy.

How to Make It

Preheat your oven to 450°F and slide a 9×9-inch baking dish with a stick of butter into it so the butter melts while the oven heats. It’ll sizzle and smell like you’ve got your life together. In a bowl, mix self-rising flour with a little sugar and a splash of vanilla if you’re feeling extra. Stir in cold buttermilk until it looks like thick pancake batter—lumpy is fine; overmixing makes tough biscuits.

In a tiny bowl, stir granulated sugar and cinnamon together. Pull your pan from the oven (it’s HOT) and pour the batter straight into the butter. You’ll panic because it looks like too much butter. Trust the process; the batter swims, the edges fry, and it turns into crispy buttery perfection. Sprinkle the cinnamon sugar all over the top and give it a few swirls with a butter knife—don’t go wild, just a lazy figure-eight. Bake until deeply golden and the center springs back, about 22–26 minutes. Let it sit for 5 minutes so it sets and the butter soaks back in, then cut into 9 squares and try not to burn your fingers grabbing the corner piece.

Ingredient Notes

– Self-rising flour: The shortcut hero. It already has baking powder and salt mixed in, so you get lift without thinking. If using all-purpose, add 1 tablespoon baking powder and 1/2 teaspoon fine salt per 2 cups flour.
– Buttermilk: Gives the biscuits that soft, tender crumb with a little tang. No buttermilk? Use 1.5 cups milk with 1 tablespoon lemon juice or vinegar; stir and let sit 5 minutes.
– Butter: One stick (1/2 cup) in the pan. Sounds like a lot because it is. That’s the point. Unsalted is my pick, but salted works—just skip extra salt anywhere else.
– Cinnamon: Fresh-ish cinnamon matters more than anyone admits. If yours smells shy, add an extra pinch.
– Sugar: Granulated for sparkly crackle; swap some for brown sugar if you want caramel vibes. I do half-and-half when I’m feeling cozy.
– Vanilla (optional): Not required, but it makes the whole kitchen smell like a hug.

Recipe Steps

1. Preheat oven to 450°F and place a 9×9-inch baking dish with 1/2 cup butter in the oven to melt.
2. Mix 2 cups self-rising flour, 2 tablespoons sugar, and 1 teaspoon vanilla (optional) in a bowl.
3. Stir in 1 1/2 cups cold buttermilk until just combined; lumpy is okay.
4. Combine 1/3 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
5. Pour batter into the hot buttered dish, sprinkle cinnamon sugar over the top, and lightly swirl with a knife.
6. Bake 22–26 minutes until golden and set; cool 5 minutes, then slice into 9 squares.

What to Serve It With

– Strong coffee or a cinnamon latte if you’re extra.
– Scrambled eggs and bacon for a sweet-salty breakfast plate.
– Fresh berries and yogurt to feel balanced about your choices.
– Vanilla ice cream… yes, warm biscuit + cold scoop is a whole moment.
– A quick glaze (powdered sugar + milk) if you want bakery-level drama.

Tips & Mistakes

– Don’t overmix. If it looks like thick pancake batter, you nailed it.
– Use a hot pan. The butter should be melted and sizzling before the batter goes in.
– If your top is browning too fast, tent with foil for the last few minutes.
– Greasy pool on top? Let it rest 5–10 minutes; the butter reabsorbs.
– Pan size matters: 8×8 gives taller biscuits, 9×9 gives more crispy edges.
– Cinnamon sugar sinkhole? You swirled too deep. Just a shallow wiggle on top.

Storage Tips

Leftovers keep covered at room temp for 1–2 days or in the fridge up to 4. Reheat in the oven or air fryer at 350°F for 4–6 minutes to revive that crisp. Microwave works in a pinch, but you’ll lose the edges. They’re wildly snackable cold—especially with a smear of cream cheese—for a guilty little breakfast or midnight situation. Freeze wrapped squares up to 2 months; thaw and warm in the oven.

Variations and Substitutions

– No self-rising flour? Use 2 cups all-purpose + 1 tablespoon baking powder + 1/2 teaspoon fine salt.
– Dairy-free: Use plant milk soured with lemon juice and a good vegan butter. Still works, still delish.
– Brown sugar swirl: Swap half the white sugar for brown for toffee-ish edges.
– Cardamom twist: Add 1/4 teaspoon cardamom to the cinnamon sugar for fancy brunch energy.
– Glazed: Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk and a drop of vanilla; drizzle over warm biscuits.
– Less sweet: Cut the cinnamon sugar to 1/4 cup sugar + 1–1 1/2 teaspoons cinnamon.
– Honey or maple: Drizzle over hot biscuits instead of a glaze if you’re out of powdered sugar.

Frequently Asked Questions

I don’t have self-rising flour. Can I still make these?

Yep. Use 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon fine salt. Whisk that together first, then proceed like normal. Fluffy and fabulous.

No buttermilk in the fridge—what’s the fix?

Fake it. Stir 1 tablespoon lemon juice or vinegar into 1 1/2 cups milk, let it sit 5 minutes, then use. I do this constantly and no one notices a thing.

Salted butter vs. unsalted… does it matter?

Use what you’ve got. With salted, skip any extra salt. With unsalted, the self-rising flour usually covers you. The real key is that the butter is hot and plentiful. Don’t skimp.

Can I make these gluten-free?

Yes—use a good 1:1 gluten-free flour blend that includes xanthan gum. Add an extra 1/2 teaspoon baking powder to help the lift. Texture shifts slightly but still very biscuit-y and happy-making.

How sweet are we talking? Can I tone it down?

Totally. Drop the cinnamon sugar to 1/4 cup or swap in honey or maple right after baking. I’ll sometimes do half white sugar, half brown for a mellow, cozy vibe.

Easy Cinnamon Sugar Butter Swim Biscuits