Cinnamon Roll Butter Swim Biscuits

Biscuit Ingredients" yields 9 servings/biscuits 1/3 cup dark brown sugar 1 tablespoon ground cinnamon 1 1/4 cups heavy cream, divided 1/2 cup butter 2 1/2 cups all-purpose flour 3 tablespoons white sugar 1 tablespoon baking powder 3/4 teaspoon kosher salt or 1/2 iodized teaspoon salt 1 cup buttermilk Topping Ingredients: 1 cup confectioners sugar 2 ounces cream cheese, softened Directions 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. Spoon brown sugar mixture randomly over the top of the batter. Use a case/butter knife to slightly swirl the mixture. Top with the remaining batter. Batter will be thick, so gently and quickly spread batter as evenly as possible over cinnamon mixture. Use a knife to "cut" the batter into 9 squares. Bake in the preheated oven until biscuits are evenly browned and cooked through, 25 to 39 minutes. Every oven is different so check center biscuit for doneness. As biscuits bake whisk together confectioner’s sugar, cream cheese and remaining heavy cream until smooth. Spread this mixture evenly over the hot biscuits. Serve warm or at room temperature.