Cinnamon Roll Butter Swim Biscuits

Preheat the oven to 425 degrees F (190 degrees C). Stir brown sugar, cinnamon, and 2 tablespoons heavy cream together in a small bowl until smooth and set aside.

Place butter in an 8x8-inch baking dish and microwave on high until melted.

Whisk flour, sugar, baking powder, and salt together in a bowl. Add 1 cup heavy cream and buttermilk and stir until just blended.

Pour half the batter into the buttered dish, then spoon brown sugar mixture randomly over the top, and use a paring knife to slightly swirl or spread the mixture. Top with remaining batter.

Batter will be thick, so gently and quickly spread batter as evenly as possible over cinnamon mixture.

Use a knife to score batter into 9 or 12 squares.

Bake in the preheated oven until biscuits are evenly browned and cooked through, 25 to 27 minutes.

Meanwhile, whisk together confectioner’s sugar and cream cheese with remaining heavy cream until smooth. Spread mixture evenly over hot biscuits. Serve warm or at room temperature.