These Cinnamon Raisin Butter Swim Biscuits are a delicious variation of my popular Butter Swim Biscuits, adding the popular flavors of cinnamon and raisins to the mix. Like the original Butter Swim Biscuits, theyโ€™re incredibly soft, fluffy, and filled with rich, buttery goodness, but with an extra layer of texture and sweetness. Not a fan of raisins? Try my Cinnamon Sugar Butter Swim Biscuits. Theyโ€™re soft, fluffy, and perfectly sweet, with a cinnamon sugar coating for extra flavor.

Cinnamon Raisin Butter Swim Biscuits cut into squares on a white table from overhead.
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Ingredients & Substitutions

  • Baking Powder: Yes, 4 teaspoons of baking powder might seem like a lot, but itโ€™s what gives these biscuits their light, fluffy texture. Since thereโ€™s no yeast, the baking powder does all the risingโ€”so make sure itโ€™s fresh and not expired for the best results.
  • Sugar: This recipe uses three kinds of sugar: granulated sugar to lightly sweeten the dough, brown sugar to add a warm flavor to the cinnamon, and confectioners’ sugar (powdered sugar) to make a smooth glaze. Each one helps make the biscuits extra tasty.
  • Buttermilk: These butter swim biscuits are buttermilk biscuits, so we can’t forget about that! If you don’t have any on hand, make your own buttermilk! I do not recommend using milk.
  • Raisins: I mixed most of the raisins into the dough, reserving a few for the topping. You can just fold all of them into the dough if preferred.
  • Butter: The proof is in the…butter, of course! These butter swim biscuits bake right in the melted unsalted butter, creating a crispy, caramelized bottomโ€”that might just be my favorite part. If using salted butter, you may want to omit the salt.
  • Glaze: I tested these biscuits with both a cinnamon sugar topping and a glazeโ€”and the glaze was the clear winner! But if you prefer a little crunch, feel free to sprinkle on the cinnamon sugar instead.
One Cinnamon Raisin Butter Swim Biscuit sitting on top of other biscuits in a pan close up.

Can I Add Nuts or Other Fruits To These Cinnamon Raisin Butter Swim Biscuits?

Yes, you can add nuts or other fruits to your Cinnamon Raisin Butter Swim Biscuits! Chopped walnuts, pecans, or almonds will add a nice crunch. You can also try adding dried fruits like apples, cranberries, or dried apricots. Just be sure to chop them small and donโ€™t add too much, or the biscuits might become too wet.

Can I Make Cinnamon Raisin Butter Swim Biscuits in a Different Pan?

Yes, you can! If you use a 9ร—9-inch or 11ร—7-inch baking dish for your Cinnamon Raisin Butter Swim Biscuits, the biscuits will be thinner. Keep an eye on them while baking and adjust the baking time as needed to ensure they bake perfectly.

Cinnamon Raisin Butter Swim Biscuits stacked on a cutting board with glaze drizzling down the sides.

Storing & Reheating Butter Swim Biscuits

While Butter Swim Biscuits are best served fresh, they can last a couple of days if stored properly. Hereโ€™s how to store them:

  1. Allow the biscuits to cool to room temperature.
  2. Wrap them tightly in aluminum foil. (Avoid plastic wrap to prevent sogginess, especially if the biscuits aren’t fully cooled.)
  3. Store at room temperature for up to two days. For longer storage, you can refrigerate the biscuits, but this may cause them to dry out faster.
  4. When ready to serve, warm them in the oven at the lowest temperature for up to 10 minutes.

Can I Freeze Cinnamon Raisin Butter Swim Biscuits?

Yes, I would recommend freezing Cinnamon Raisin Butter Swim Biscuits without the glaze for the best texture. First, allow the biscuits to cool completely. Then, wrap them tightly in aluminum foil or plastic wrap, and place them in a freezer-safe storage bag. This will keep the biscuits fresh for up to 2 months. When ready to enjoy them, thaw the biscuits at room temperature, and add the glaze just before serving to keep it fresh and smooth.

Pan of Cinnamon Raisin Butter Swim Biscuits on a white table from overhead.

Cinnamon Raisin Butter Swim Biscuits

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Cinnamon Raisin Butter Swim Biscuits are a twist on my popular Butter Swim Biscuits, with cinnamon, raisins, and rich buttery flavor!

Ingredients

  • 2 ยฝ cups (312.5 g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ยผ teaspoon kosher salt
  • 2 cups (490 g) buttermilk, room temperature
  • ยผ cup (50 g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 cup (145 g) raisins, divided
  • ยฝ cup (1 stick / 113 g) unsalted butter, melted

Glaze

  • 1 cup (125 g) confectionersโ€™ sugar
  • 2 tablespoons milk, plus more as needed

Instructions

  • Preheat oven to 450ยฐF.
  • In a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt.
  • In a separate small bowl, combine the buttermilk, brown sugar, and cinnamon. Stir until the sugar is mostly dissolved.
  • Pour the wet mixture into the dry ingredients. Stir gently until just combinedโ€”be careful not to overmix.
  • Fold in ยพ cup of raisins, reserving ยผ cup for the topping.
  • Pour the melted butter into an 8ร—8-inch baking dish. Carefully spoon or spread the biscuit dough over the butter, smoothing it out gently to reach the edges.
  • Sprinkle the reserved raisins on top.
  • Score the dough into 9 squares (a 3×3 pattern) using a butter knife. This will help guide your cuts after baking.
  • Bake for 28โ€“30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • While the biscuits are baking, make the glaze. In a small bowl, whisk together the confectionersโ€™ sugar and milk until smooth. If the glaze is too thick, add a little more milkโ€”ยฝ teaspoon at a timeโ€”until it reaches a pourable consistency.
  • Once the biscuits are out of the oven, top the warm biscuits with the glaze.
  • Let sit for 5 minutes before cutting and serving.

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What the Test Kitchen had to say about this recipe:

Autumn

These were so soft and buttery! The cinnamon and raisins made them feel like a cozy breakfast treat!

Elizabeth

I am not even a huge fan of raisins, but butter swim biscuits never seem to fail! I loved these, especially with the glaze!

Stephanie

I donโ€™t usually like raisins, but they worked so well in these biscuits. So soft and flavorful.

Annabelle

These would be a perfect weekend breakfast!

Bella

The glaze on top was just the right touch of sweetness. I loved these!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion โ€“ With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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