This Cinnamon Roll Scones recipe gives you all the flavors of a gooey cinnamon roll with the texture and easiness of a scone!
It’s no surprise that breakfast food is a favorite around here. So, if I can combine two of my favorites into one easy recipe, it’s bound to make it to our favorite’s list!
Just like these Cinnamon Roll Scones.
This mash-up gives you the buttery, brown sugar-cinnamon filling and sweet cream cheese glaze that you expect from a cinnamon roll and the tender, melt-in-your-mouth texture of a good scone.
Plus, there’s no need for yeast, kneading, or rise time. Just the simple technique for making scones.
After making multiple batches of Apple Cinnamon Roll Scones, we wanted a variation that could be more of a year-round staple. Plus, we wanted a cream cheese glaze to make them more like cinnamon rolls.
No need for good apples and apple cider for this recipe. Just ingredients that you probably already have in your pantry and refrigerator!
How to Make Cinnamon Roll Scones
These cinnamon rolls scones start out just like a typical scone recipe.
Whisk together the dry ingredients in a large bowl, and cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together your wet ingredients. Add the wet ingredients to the dry ingredients, and stir until just combined.
You will notice that the dough appears to be dry. However, it should hold together when pressed.
If it doesn’t, add an additional 1 teaspoon milk. You don’t want to add so much that the dough gets sticky. It will continue to soften and come together as you work it.
Lightly flour your working surface. Turn the dough out onto the surface. Gently knead until the dough comes together.
Don’t worry if the dough appears shaggy. It will continue to work together as you pat the dough out into a rectangle.
Try not to overwork the dough. I know that will seem difficult at first. Just pat the dough out until you get close to an 8 inch by 10 inch rectangle. It doesn’t have to be exact. The more you work the dough, the tougher the scones will get.
Next you’ll spread the softened butter over the top of the dough. It is important that the butter is softened. If it’s too hard, the butter will just sink into the dough and not spread. Sprinkle with brown sugar and cinnamon.
Carefully roll up the dough into an 8 inch log. Try to keep the dough as tight as possible, though it won’t be as tight as if you were rolling bread dough.
Place the dough spirals onto a baking sheet that is covered in parchment paper or a silicone mat. (Don’t skip this! The scones will stick.)
Bake in a 375 degree Fahrenheit oven until the scones turn golden on the edges, about 15-20 minutes.
To make the cream cheese glaze, start by beating together the confectioner’s sugar, cream cheese, and salt until combined.
Add in vanilla extract and part of the milk. Beat until creamy. Add additional milk, as needed, to reach desired consistency. Spoon the glaze over warm scones.
Allow the glaze to set (or not!), and dig in!
These scones are best eaten in 1 to 2 days. You will want to store any leftovers in an airtight container.
Tips for Making Cinnamon Roll Scones
- Don’t skip lightly flouring your work surface when patting the dough into a rectangle. The dough will appear somewhat dry. However, the dough will soften as you work it. You don’t want the dough sticking to your work surface when trying to roll it up!
- Be sure to use softened butter for the filling. If the butter is too hard, it won’t spread and will just sink into the dough.
- Line your baking sheet with parchment paper or a silicone baking mat. If you don’t, the scones will stick to the pan.
- If you use white whole wheat flour in place of the all-purpose flour, you will want to add an additional 1 tablespoon of milk.
For the Scones
- 2 Cups all-purpose flour
- 1/3 Cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 Cup unsalted butter, cold and cut into pieces
- 1/4 Cup milk
- 1 egg
- 1 teaspoon vanilla extract
For the Filling
- 1 1/2 Tablespoons butter, softened
- 1/4 Cup brown sugar
- 1 1/2 teaspoon cinnamon
For the Cream Cheese Glaze
- 1 Cup confectioner's sugar
- 4 ounces cream cheese
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2-4 teaspoons milk
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry ingredients, and stir until just combined. Dough may appear dry but should hold together when pressed.
- Turn dough out onto a well-floured surface. Gently pat into an approximate 8 inch by 10 inch rectangle.
- Spread with softened butter. Sprinkle with brown sugar and cinnamon.
- Gently roll up dough into an 8 inch log. Using a sharp knife, cut log into 8 pieces. Place pieces onto prepared baking sheet.
- Bake for 15-20 minutes, or until edges start to turn golden. For a softer center, bake for the minimum amount of time.
- Remove to a wire rack.
- In a small bowl, beat together confectioner's sugar, cream cheese, and salt until combined. Add in vanilla extract and 2 teaspoons milk, and beat until creamy. Add additional milk, as needed, to reach desired consistency.
- Spread glaze over warm scones. Allow glaze to set, and serve.
- Store leftovers in an airtight container.
More Scone Recipes to Try!