Fluffy Cinnamon Roll Scones, coated in cream cheese icing, are perfect for breakfast or brunch. Cinnamon flavor infuses the lightly sweetened scone. This easy recipe is made with cold butter and heavy whipping cream. The result is an irresistible baked treat! Served warm these cinnamon scones taste just like cinnamon rolls.
If you love cinnamon buns, then you will adore these cinnamon roll scones. They come together faster with all the desirable cinnamon flavor and melty cream cheese icing. Much like my Cinnamon Roll Baked Oatmeal and Cinnamon Roll Coffee Cake, upon the first bite you will think you are eating a cinnamon bun.
The cinnamon infused scone dough is made using heavy whipping cream, cold unsalted butter, and plain flour. The resulting scone is rich, tender, and flaky. Thanks to minimal ingredients and a simple mixing process, this recipe is quick and easy.
You will also enjoy Chocolate Chip Scones, Apple Cinnamon Pecan Scones, and Brown Sugar Pecan Scones.
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Why You Will Love These Cinnamon Scones
- The scone dough is made with simple ingredients including plain flour, light brown sugar, salt, baking powder, and ground cinnamon.
- This recipe is easy to make thanks to minimal ingredients and the simple mixing process.
- The scones taste just like cinnamon buns! But the baking process is easier and quicker.
- You can make these scones in advance and freeze them.
- Cinnamon roll scones are the perfect addition to weekend brunch or weekday breakfast with coffee.
Ingredients and Substitutions
- All-Purpose Flour
- Light Brown Sugar (packed) - Substitute with granulated sugar, if desired.
- Ground Cinnamon
- Salt
- Baking Powder - Baking powder is the primary leavening agent in this recipe. Make sure that your powder is fresh and not expired.
- Unsalted Butter - Two elements in this recipe use butter, the dough, and the icing. Use cold and cubed butter in the scone and softened butter in the icing.
- Heavy Whipping Cream - This scone recipe uses heavy cream, which is the preferred liquid for its richness. However, half-and-half and buttermilk can be used in substitution. Keep in mind using a different form of liquid may affect the bake time.
- Egg Wash - Egg (room temperature) and cream (or milk).
- Cream Cheese (softened)
- Powdered Sugar
**This scone recipe can be made eggless by using just heavy cream to brush the scones before baking instead of egg wash.
How to Make Cinnamon Roll Scones
WHISK DRY INGREDIENTS - In a large bowl, whisk the flour, sugar, baking powder, and salt.
CUT IN BUTTER - Using a pastry blender or two forks, cut in the butter until pea-sized pieces remain. *This process can also be done in a food processor.
ADD LIQUID - Pour in the heavy cream in two parts, gently mixing after each addition until the dough begins to stick together.
FORM AND PORTION DOUGH - Transfer the dough to a lightly floured surface and gently knead. Knead only until a dough forms (do not over-mix) and shape it into a disk.
Using a bench scraper, cut the dough into 8 triangles.
CHILL - Transfer the triangles to a parchment-lined sheet tray. Chill in the refrigerator for at least 30 minutes.
EGG WASH - Whisk the egg and tablespoon of cream or milk. While scones are chilling, preheat the oven to 400 degrees F.
BAKE - Brush the scones with egg wash and bake for 18-20 minutes, until golden brown.
MAKE THE ICING - While the scones are baking, make the icing. Using a handheld or stand mixer, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and cream (or milk). Beat until incorporated and fluffy.
Allow scones to cool for a few minutes out of the oven. Frost warm scones with cream cheese icing.
Suggested Equipment
- Pyrex Smart Essentials 2.5-Quart Glass Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- OXO Good Grips Stainless Steel Dough Blender and Cutter
- Nordic Ware Half Sheet
- OXO Good Grips Stainless Steel Scraper & Chopper
Keys for Success
- Use cold Butter. Chilled butter melts and creates steam in the oven which results in flaky pockets throughout the dough, a.k.a. tender scones.
- Use room temperature cream cheese. To prevent lumps in the cream cheese icing, be sure that the cream cheese is softened at room temperature. Pull the cheese out roughly an hour before it is needed.
- Sift the powdered sugar. Powdered sugar tends to clump up. Whenever making frosting or icing, sift the sugar before adding it with the rest of the ingredients.
- Make sure the dough is cold. Warm dough {and warm butter} will result in dry, crumbly scones. If needed, pop the dough into the fridge for 15-20 minutes during the mixing process.
- Frost the scones while warm. This scone recipe replicates a cinnamon bun recipe, this applies to the icing too. Frost the scones while they are still warm (not hot) so that it melts delightfully over each scone.
How to Serve Cinnamon Scones
Like cinnamon buns, these scones are best served warm. Enjoy warm out of the oven or microwave one scone for 15-30 seconds. Serve with coffee or tea.
Storing and Freezing
- STORE - Store scones in an airtight container, separating layers with wax paper, in the refrigerator for up to 5 days.
- FREEZE - Place scones on a sheet tray in the freezer. Once frozen, transfer scones to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. *For best results, freeze prior to icing. Warm thawed scones and then frost them.
FAQ
You have overworked your dough. Scone dough requires very little mixing or kneading. Mix only until the dry ingredients are moistened and only knead until the dough comes together.
Lumpy cream cheese icing can have two separate causes. First, your cream cheese was not softened enough. Always warm the cream cheese to room temperature before mixing. Second, there were clumps in your powdered sugar. Sift the sugar prior to adding it in with the rest of the ingredients.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram.
📖 Recipe
Cinnamon Roll Scones with Cream Cheese Icing
Ingredients
Scones
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- 1½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup unsalted butter cold and cubed
- 1 cup heavy whipping cream
Cream Cheese icing
- 2 oz cream cheese softened
- 2 tablespoon unsalted butter softened
- ½ cup powdered sugar sifted
- 2 tablespoon milk or cream
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- Using a pastry blender or two forks, cut in the butter until pea-sized pieces remain.
- Pour in the heavy cream in two parts, gently mixing after each addition until the dough begins to stick together.
- Transfer the dough to a lightly floured surface and gently knead. Knead only until a dough forms (do not over-mix) and shape it into a disk.
- Using a bench scraper, portion the dough into 8 triangles.
- Transfer the triangles to a parchment-lined sheet tray. Chill in the refrigerator for at least 30 minutes.
- Whisk the egg and tablespoon of cream or milk. While scones are chilling, preheat the oven to 400° F.
- Brush the scones with egg wash and bake for 18-20 minutes, until golden brown.
For the Cream Cheese Icing
- While the scones are baking, make the icing. Using a handheld or stand mixer, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and cream (or milk). Beat until incorporated and fluffy.
- Allow scones to cool for a few minutes out of the oven. Divide the icing between the 8 scones. Frost warm scones with cream cheese icing.
Notes
- Like cinnamon rolls, these scones are best served warm. Enjoy warm out of the oven or microwave one scone for 15-30 seconds.
- STORE - Store scones in an airtight container, separating layers with wax paper, in the refrigerator for up to 5 days.
- FREEZE - Place scones on a sheet tray in the freezer. Once frozen, transfer scones to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
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