Preheat oven to 375°F. Butter a metal non-stick 9x9 baking pan.
Cover raisins with boiling water and let stand for 10 minutes to soften, then drain.
Meanwhile, use a whisk to sift together dry ingredients in a medium sized mixing bowl.
Using a pastry blender or a food processor cut in butter until it resembles peas.
To the mix add buttermilk and raisins. Stir until fully moistened. The dough will be sticky.
Turn dough out onto a lightly floured non stick surface. (Use baking mix to flour)
Gently knead the dough coating with Bisquick just until it's not sticky. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
Pat the dough into a round even height and width, then divide the dough in half. Cut each half into two parts ending with 4 equal pieces.
Swirl: In a small bowl mix together the cinnamon, butter, sugar and bisquick until fully blended.
Press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat layers with dough layer and cinnamon sugar pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
Use a sharp knife and score the biscuits into 16 portions.
Bake for 40-50 minutes or until a toothpick inserted into the center comes back clean. Check at 25 minutes and place aluminum foil on top to prevent over browning. Let stand for 5 minutes while you make glaze.
In a small bowl mix together powdered sugar, cream and vanilla. Drizzle over the warm biscuits.
Cut apart and serve.