Cinnamon  Roll Scones

with cream cheese icing

You will love these scones!

Fluffy Cinnamon Roll Scones, coated in cream cheese icing, are perfect for breakfast or brunch. Cinnamon flavor infuses the lightly sweetened scone. Served warm these cinnamon scones taste just like cinnamon rolls.


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

Step 1

In a large bowl, whisk the flour, sugar, baking powder, and salt.

Step 2

Using a pastry blender or two forks, cut in the butter until pea-sized pieces remain.

Step 3

Pour in the heavy cream in two parts, gently mixing after each addition until the dough begins to stick together.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Recipe Details

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