Cinnamon Swirl Biscuits are tender, buttery biscuits swirled with brown sugar and cinnamon, topped with a smooth vanilla glaze. They're made with self-rising flour for a foolproof tender crumb and baked until golden in just 20-25 minutes.
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In a large bowl, combine self-rising flour and granulated sugar.
Add the cubed, cold unsalted butter. Using your hands, cut the butter into the flour until the mixture resembles coarse cornmeal.
Pour in 3/4 cup of buttermilk and mix with your hands until a shaggy, slightly stiff dough forms. Add more buttermilk if needed, up to 1 cup total. Do not overwork the dough.
Turn the dough out onto a well-floured surface. Pat it out into a rectangle about 10-12 inches long and 1/4 to 1/2 inch thick.
In a separate small bowl, prepare the filling by whisking together the melted butter, packed light brown sugar, 1 teaspoon of vanilla extract, and ground cinnamon until combined.
Spread the filling evenly over the surface of the dough, leaving a small border.
Carefully roll the dough into a tight log.
Cut the log into 8 equal pieces and arrange them in a greased 9.5-inch pie plate.
Drizzle about 1 teaspoon of heavy cream over each biscuit.
Bake in a preheated 400°F (204°C) oven for 20-25 minutes, or until golden brown and firm to the touch.
While the biscuits are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 teaspoon of vanilla extract, and milk. Start with 1 tablespoon of milk and add more until you reach a smooth, drizzling consistency.
Once the biscuits are done, let them cool slightly, then drizzle the glaze over the top.
Store cooled biscuits in an airtight container at room temperature for up to 2 days; reheat at 350°F for 5-7 minutes. Freeze wrapped individually up to 2 months.
Yes. Prepare and cut the biscuits, cover with plastic wrap, and refrigerate up to overnight before baking. You may need to add 2-3 minutes to the baking time if baking from cold.
Overworking the dough develops gluten and toughens biscuits. Mix gently by hand until just combined, and pat the dough out rather than roll aggressively.
Yes. Mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. Use this as a 1:1 replacement for buttermilk.
Bake for 20-25 minutes at 400°F until the tops are golden brown and the biscuits feel firm to the touch.
Yes. Cool completely, wrap individually in foil, and freeze up to 2 months. Reheat wrapped at 350°F for 10-15 minutes.
