Cinnamon Roll Scones
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These homemade Cinnamon Roll Scones are soft, easy to make, filled with cinnamon sugar and drizzled with a simple cream cheese glaze!
These Cinnamon Roll Scones taste just like Classic Cinnamon Rolls in the form of a scone! They’re tender, buttery, filled with cinnamon sugar and drizzled with a sweet cream cheese glaze. They’re perfect for a cozy weekend breakfast or brunch!
Looking for more scone recipes? Try my Cheddar Chive Scones, Chocolate Mocha Scones or Orange Cardamom Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
How To Make Cinnamon Roll Scones
1. Make the Cinnamon Sugar Filling: in a small bowl, whisk the brown sugar, melted butter and cinnamon. Set aside.
2. Make the Cinnamon Roll Scones: in a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
3. Add the cold cubed butter and mix on low until the butter is pea sized.
4. With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
5. Transfer dough to a lightly floured surface then divide in half and shape into two 8 inch discs. Evenly spread the cinnamon sugar filling on top of one of the discs, leaving a half inch border. Place the other disc of dough on top then gently pinch the edges together. Cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
6. If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
7. Make the Cream Cheese Glaze: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Drizzle over cooled scones. Store unglazed Cinnamon Roll Scones in an airtight container at room temperature for up to 3 days and glazed Cinnamon Roll Scones in an airtight container in the fridge for up to 5 days.
Pro Tips For Cinnamon Roll Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Cinnamon Roll Scones Be Frozen?
Yes, unbaked Cinnamon Roll Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes.
More Scone Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Cinnamon Roll Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
Cinnamon Sugar Filling
- 66 g (1/3 cup) brown sugar
- 28 g (2 tbsp) unsalted butter, melted
- 2 tsp cinnamon
Cinnamon Roll Scones
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 135 g (1/2 cup + 1 tbsp) half and half
Cream Cheese Glaze
- 28 g 2 tbsp unsalted butter, softened
- 2 oz cream cheese, softened
- 90 g (3/4 cup) confectioners' sugar
- ½ tsp vanilla extract
- salt, to taste
Instructions
Cinnamon Sugar Filling
- In a small bowl, whisk the brown sugar, melted butter and cinnamon. Set aside.
Cinnamon Roll Scones
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
- Transfer dough to a lightly floured surface then divide in half and shape into two 8 inch discs. Evenly spread the cinnamon sugar filling on top of one of the discs, leaving a half inch border. Place the other disc of dough on top then gently pinch the edges together. Cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
Cream Cheese Glaze
- Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar and vanilla extract until smooth. Add salt to taste. Drizzle over cooled scones.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store unglazed Cinnamon Roll Scones in an airtight container at room temperature for up to 3 days and glazed Cinnamon Roll Scones in an airtight container in the fridge for up to 5 days.
- Unbaked Cinnamon Roll Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
