Cinnamon Roll Butter Swim Biscuits

Preheat oven to 425°F. Stir together brown sugar, cinnamon, and 1/8 teaspoon of the salt in a small bowl.

Whisk together flour, granulated sugar, baking powder, baking soda, and 3/4 teaspoon of the salt in a large bowl until no lumps remain. Add buttermilk and 4 tablespoons of the melted butter, stirring just until combined and no dry patches of flour remain.

Pour remaining 8 tablespoons melted butter in an 8-inch square baking pan, tilting the pan to cover the entire bottom and sides of the pan.

Spoon half of the biscuit dough into the pan, spreading to the edges using a spatula. Sprinkle cinnamon mixture evenly over the dough. Top with remaining half of biscuit dough, spreading in an even layer to the edges of the pan.

Bake until golden brown and a wooden pick inserted in the biscuit comes out clean, 22 to 24 minutes. Let stand 5 minutes.

Meanwhile, stir together cream cheese, powdered sugar, vanilla, and remaining 1/8 teaspoon salt until smooth. Spread over warm biscuits.

Cut biscuits into 9 squares, and serve warm.