Description
This Cinnamon Sugar Swim Biscuits recipe is an easy-to-follow baking treat that combines buttery richness with cinnamon-spiced sweetness.
Ingredients
Scale
- ½ cup (1 stick, 113 g) salted butter
- 2 ½ cups (312 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 tablespoon aluminum-free baking powder
- 2 cups (480 ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 3 tablespoons granulated sugar
- Additional ½ teaspoon ground cinnamon (to mix with granulated sugar for topping)
Instructions
- Step 1: Preheat Your Oven: Set oven temperature to 450°F (232°C). Ensure the oven is fully heated before baking to achieve proper biscuit texture.
- Step 2: Prepare Baking Dish: Spray a glass or ceramic baking dish with nonstick cooking spray. This will help prevent the biscuits from sticking and assist with easy serving.
- Step 3: Melt Butter: Melt ½ cup (1 stick) of salted butter directly in the prepared baking dish. This creates a flavorful and rich buttery pool that forms the biscuit’s base.
- Step 4: Mix Dry Ingredients: In a medium bowl, combine 2 ½ cups (312 g) all-purpose flour, ¼ cup (50 g) packed light brown sugar, 1 tablespoon aluminum-free baking powder, and ¼ teaspoon ground cinnamon. Stir until ingredients are evenly mixed.
- Step 5: Stir in Wet Ingredients: Pour 2 cups (480 ml) heavy cream and 1 teaspoon vanilla extract into the dry mix. Stir gently until a sticky batter forms. Avoid overmixing; some lumps are acceptable to maintain fluffiness.
- Step 6: Spread Dough Over Butter: Using a spoon or spatula, carefully spread the sticky dough evenly over the melted butter in the baking dish. Some butter will pool on top—this enhances flavor throughout baking.
- Step 7: Cut into Squares: Use a knife to cut the dough into 9 equal squares while still in the dish. This ensures easier serving and even cooking. If dough is sticky, lightly dust hands with flour to avoid sticking.
- Step 8: Sprinkle Cinnamon Sugar: Mix 3 tablespoons granulated sugar with ½ teaspoon ground cinnamon. Sprinkle this mixture generously and evenly over the entire surface of the dough to provide a sweet, crunchy topping.
- Step 9: Bake and Rotate: Place the baking dish in the preheated oven. Bake for 25 to 30 minutes, rotating the dish halfway through baking to ensure even heat distribution. Biscuits are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Step 10: Enjoy Your Biscuits: Remove from oven and allow biscuits to cool slightly before serving. The buttery cinnamon aroma will be noticeable. Serve warm.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Refrigerate in an airtight container for up to 7 days to keep biscuits moist and fresh.
- Freezing: Wrap biscuits tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Make sure the oven reaches the full 450°F before baking to ensure proper rising and texture.
- If butter pools unevenly or excessively on top of the dough, gently spread the dough to distribute butter and flavor evenly.
- When cutting sticky dough, dust hands lightly with flour to prevent sticking and maintain biscuit shape.
- Do not overmix batter after adding heavy cream; leaving some lumps helps create a lighter, fluffier biscuit.
- Biscuits are done when golden brown and a toothpick inserted into the center comes out clean.
- Using aluminum-free baking powder prevents any potential metallic taste.
- Serve with fresh fruit salad or a side of yogurt for a light contrast.
- Pair with scrambled eggs or turkey bacon for a more substantial breakfast.
- Use these biscuits to make breakfast or sandwich-style treats with jam and cream cheese.
- Complement soups or chili with these biscuits for a comforting, filling meal.
- For added sweetness, top with maple syrup, honey, melted chocolate, or a dusting of powdered sugar.
- Use good quality all-purpose flour to achieve balanced texture and chewiness.
- Select fresh, double-acting aluminum-free baking powder for optimal rise.
- Use fresh, aromatic ground cinnamon for flavor and aroma.
- Salted butter is specified; unsalted butter can be substituted if preferred.
- Heavy cream provides moistness and richness; substituting with half-and-half or whole milk will reduce richness but is an option.
- Granulated sugar for topping may be substituted with turbinado sugar for extra crunchiness.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided