Name: Cinnamon Roll Scones
Prep time: 15 min
Cook time: 18 min
Total time: 48 min
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 8 tablespoons butter (cold, cut into small cubes); 2/3 cup heavy cream (more as needed); 1 teaspoon vanilla extract; 1 tablespoon heavy cream; 1 tablespoon granulated sugar; 1/4 teaspoon ground cinnamon; 1/2 cup powdered sugar; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract

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These cinnamon roll scones combine the buttery, tender texture of a homemade scone with the warm cinnamon and brown sugar flavor of a classic cinnamon roll, all finished with a simple vanilla glaze. They’re easy to make from scratch and perfect for breakfast, brunch, or an afternoon coffee break.

Eight glazed cinnamon roll scones arranged on a black slate serving board.

When a cinnamon roll becomes a scone

Let’s face it — cinnamon rolls are a little labor-intensive to make. They’re absolutely worth the effort, but they don’t find their way onto my baking list very often. When I’m craving those warm cinnamon, brown sugar, and vanilla flavors, and I’m running low on time, I make these cinnamon roll scones instead.

They take just about 15 minutes of hands-on prep before heading into the oven, making them perfect for mornings when you want something homemade without spending hours in the kitchen. They’re a little sweeter than a traditional scone, and if you close your eyes, you just might think you’re eating a cinnamon roll. If you’d rather make them a little less sweet, simply skip the cinnamon sugar coating before baking and the vanilla glaze drizzled over the top.

If you love homemade scones, be sure to try my homemade peanut butter scones, apple cheddar scones, and rustic pumpkin cranberry scones too.

Recipe ingredients

All-purpose flour: Regular all-purpose flour gives these scones the ideal balance of tenderness and structure. A quality, unbleached flour produces a soft crumb that holds its shape while baking.
Ground cinnamon: Since cinnamon is the signature flavor in this recipe, choose a fresh, fragrant ground cinnamon with a strong aroma when you open the jar. Fresh cinnamon delivers a warmer, fuller flavor throughout every bite.
Butter: Use a high-quality butter with a rich dairy flavor, and keep it thoroughly chilled until you’re ready to work it into the dough. Cold butter creates the tender, flaky texture that makes homemade scones so irresistible. If you enjoy making ingredients from scratch, try my butter made from fresh cream.
Heavy cream: Full-fat heavy cream creates the richest flavor and the most tender scones because of its higher butterfat content. Half-and-half or whole milk can be substituted, but the finished scones will be a little less rich and tender.

See the recipe card for full information on ingredients and quantities.

How to make cinnamon roll scones

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with a silicone baking mat.

Step 2: Add the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt to the bowl of a stand mixer. Mix on low speed until evenly combined.

Step 3: Add the cold cubed butter to the flour mixture. Mix on low speed until the butter is broken into pea-sized pieces. Small pieces of butter throughout the dough create tender, flaky scones.

Step 4: In a small bowl or measuring cup, whisk together the heavy cream and vanilla extract. Pour the mixture into the stand mixer bowl and mix on low speed just until a shaggy dough forms and no dry flour remains. If the dough seems too dry to come together, add additional heavy cream 1 tablespoon at a time until it holds together when gently pressed. Stop mixing as soon as the dough forms to avoid overworking it.

Step 5: Turn the dough onto a lightly floured work surface and gently pat it into a ¾-inch thick circle. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.

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Step 6: Transfer the wedges to the prepared baking sheet, leaving a little space between each one so they have room to expand as they bake.

Step 7: In a small bowl, whisk together the heavy cream, granulated sugar, and ground cinnamon until the sugar is evenly moistened. Brush the mixture generously over the tops of each scone, making sure to coat them evenly for a lightly crisp, cinnamon-sugar finish.

Step 8: Bake for 18–20 minutes, or until the tops are golden brown and the centers are baked through.

Step 9: Remove the baking sheet from the oven and transfer the scones to a wire rack. Allow them to cool until just warm before glazing.

Step 10: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. If needed, add a few drops of additional heavy cream to reach a drizzling consistency. Drizzle the glaze over the warm scones and serve.

Top tips

Use a sharp cutter: Cut the dough with a sharp knife or bench scraper using one firm downward motion. A clean cut leaves the edges undisturbed, helping the scones rise evenly and maintain their shape in the oven.
Rotate the baking sheet halfway through baking: Most home ovens have hot spots that can brown one side faster than the other. Rotating the baking sheet halfway through the baking time helps every scone develop an even golden crust.
Don’t glaze the scones while they’re hot: Wait until the scones are just slightly warm before adding the glaze. If they’re too hot, the glaze will slide off the scones instead of setting on top.
Freeze them individually first: Arrange the completely cooled, unglazed scones in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. This keeps them from sticking together and lets you thaw only as many as you need.
Warm frozen scones before glazing: After thawing, warm the scones for a few minutes in a 300°F (150°C) oven, then drizzle them with freshly made glaze.