Cinnamon Roll Scones

by Michele Pesula Kuegler | March 24th, 2022 | Breads, Breakfast Dishes, Recipes

Get all the flavors of a homemade cinnamon roll in a fourth of the time!

cinnamon roll scones

cinnamon roll scones

Cinnamon Roll Scones

Michele Pesula Kuegler

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Course Breakfast

Servings 8



  • 2 tablespoons unsalted butter room temperature
  • 2/3 cup light brown sugar
  • 1-1/2 teaspoons cinnamon
  • 5 tablespoons unsalted butter chilled
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk*
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 4 tablespoons unsalted butter room temperature
  • 1-2 cups powdered sugar
  • skim milk
  • 1 teaspoon vanilla extract



  • Preheat the oven to 400°F.
  • Line baking sheet with parchment paper.
  • In a small bowl blend brown sugar with 2 tablespoons of softened butter and 1 teaspoon of cinnamon with a pastry blender until soft crumbs form.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and remaining cinnamon.
  • Add 5 tablespoons chilled butter, and blend with pastry blender until butter is reduced to the size of peas.
  • Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
  • Add liquids to dry ingredients; mix until dough forms a ball.
  • Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
  • Place dough on a lightly floured surface and press into an 8-inch round.
  • Cut into 8 wedges. Transfer wedges to a rimmed, parchment paper-lined cookie sheet.
  • Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
  • Serve warm with frosting.
  • Combine 4 tablespoons butter, 1 cup of sugar, and vanilla using a hand mixer.
  • Add milk 1 tablespoon at a time until desired consistency is reached.

Keyword cinnamon roll scones

I have been making homemade scones for about twenty years. I have been making my lazy day cinnamon rolls for a little bit less. However, until four years ago it didn’t occur to me that the two might pair well. Thankfully that idea came to mind, and this delicious hybrid scone was born. They have all the flavors of a cinnamon roll without all of the time that those rolls require. Definitely a good way to cure a craving for sweets on a weekend morning.

Keep reading to learn more about this recipe that was originally published in December 2016.

I love homemade cinnamon rolls. They’re a family favorite on lazy weekend mornings. Of course, there aren’t all that many mornings with kids home, now that I’m an empty nester with college-aged kids. When they are home, there isn’t a guarantee that all of us have a few hours to lounge and wait for cinnamon rolls. I mean, we try to make the time, but it just doesn’t always happen.

I could switch to store bought cinnamon rolls (Gasp!) or those ones that come in the refrigerated can (Oh, no!), but that’s not my style. So, I’ve found other ways to bring the flavor of cinnamon rolls to breakfast in a less time consuming way. Today I’d like to introduce you to my newest version.

These scones make a decent replacement for a cinnamon roll. Honestly, you do lose the texture of the cinnamon swirl that I adore. However, these scones fully deliver on the flavor of cinnamon. Plus, these scones are coated with the same frosting as cinnamon rolls, so you have that oh so decadent topping. And these are much less messy to eat, whether you choose fingers or fork, they are not nearly as sticky.

A final thought or four on why you need to try this recipe now:

  • Cinnamon is a flavor of the holiday season (at least to me).
  • So many treats are chocolate-centric. Not everyone is a fan of chocolate; be the hero for your chocolate-resistant friends.
  • Who doesn’t want to have frosting at breakfast?
  • They. Are. Delicious.
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