This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!
These sones have a special place in my heart. The first time I made them, my son was five. After watching a cooking show with me, he requested cinnamon buns for breakfast. I didn’t have 3 to 4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.
My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!
With this recipe, you get delicious cinnamon and sugar-swirled scones topped with the most delicious glaze! They’re a favorite in our house and I hope you’ll love them too!
Why This Recipe Works
- Using cold butter makes the dough puff up and rise into a flaky, crispy scone.
- Adding the cinnamon and sugar in a swirl instead of into the dough gives the scones a lot more flavor.
- The buttery glaze makes these scones an indulgent treat that’s really special.
Cinnamon Scones Step By Step
In a large bowl, sift together the flour, sugar baking powder, and salt. Add the Cold Butter.
Cut the butter into the flour mixture until it resembles coarse bread crumbs.
In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir the wet ingredients until combined (the mixture will be sticky).
Turn out onto a lightly floured work surface to complete bringing it together with your hands adding more flour if needed.
Roll the dough out into a rectangle of about 10-x-14-inches.
In another bowl, combine the filling ingredients and spread it over the dough.
Roll the dough up tightly from the 10-inch side. Slice the dough into 8 rounds.
Place them on a parchment-lined cookie tray and bake until golden.
For the glaze, whisk together 2 tablespoons of the milk, the melted butter, powdered sugar, cinnamon, and 1/2 tsp vanilla extract. Add in more milk as needed 1 tablespoon at a time until it is the desired consistency.
Once the scones have cooled for ten minutes, drizzle with the glaze and serve. Enjoy!
For Best Results
- Don’t soften your butter. Cold butter makes scones rise higher.
- For a fruity twist, try adding raisins to the dough before rolling.
- If you have a hot kitchen, try freezing your butter before making scones.
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How To Store Scones
Scones are best served fresh. If you have to save leftovers, transfer them to an airtight container for a day or so.
How To Freeze Scones
To freeze unbaked scones place them on a baking sheet. Once they are frozen completely, transfer them to an airtight, freezer-safe container for up to 3 months.
When ready to eat them, bake them according to the recipe, but add 3-4 minutes to the baking time.
To Freeze Baked Scones, add the freshly baked, cooled scones to an airtight, freezer-safe container (without the glaze) and freeze for up to 3 months.
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Let’s Make Cinnamon Roll Scones
Ingredients
FOR THE SCONES:
- 3 cups all-purpose/plain flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 oz cold butter (½ cup, 1 stick, 8 tablespoons), cut into small cubes
- 1 cup whipping cream or milk, plus extra for brushing
- 1 teaspoon vanilla
- 2 large eggs
FOR THE FILLING:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter melted
FOR THE GLAZE:
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 3 to 5 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F/190°C
- Line a cookie sheet with parchment paper.
- Sift together the flour, sugar, baking powder, and salt in a large bowl.
- Cut the butter into the flour mixture until it resembles coarse bread crumbs.
- Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
- Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
- In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
- Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
- Brush the tops of the scones with cream or milk.
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
- In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Once the scones have cooled ten minutes, drizzle with the glaze and serve.
Tips + Notes
- Don’t soften your butter. Cold butter makes scones rise higher.
- For a fruity twist, try adding raisins to the dough before rolling.
- If you have a hot kitchen, try freezing your butter before making scones.
Nutrition Information:
Update Notes: This post was originally published on: Apr 30, 2014, but was republished with new photos, step by step instructions, and cooking tips in December of 2019.
Kristen says
These are divine! I made as instructed and they turned out perfect.. next time I think I’ll roll and cut them smaller, resulting in more mini size, they turn out pretty large!
Erren's Kitchen says
We’re thrilled to hear that you enjoyed the Cinnamon Roll Scones! It’s wonderful to know that they turned out perfect for you. Your idea to make them smaller for more mini-sized scones sounds fantastic. It would make them a delightful bite-sized treat. Thank you for sharing your experience and suggestion – it might inspire others to try the same! Happy baking! 😊👩🍳👨🍳
Kristen Broderson says
I ended up bringing these with me to a ladies beach weekend and everyone loves! Will definitely replace my regular cinnamon roll recipe with these, they are much much better!😋
Erren's Kitchen says
That’s wonderful to hear! I’m so glad your ladies beach weekend was a hit with these Cinnamon Roll Scones. They are a delightful twist on traditional cinnamon rolls. The combination of flaky scones and the sweet cinnamon filling is hard to resist. Thank you for sharing your experience, and I hope you continue to enjoy making and sharing these scones in the future! 😋
Susie Q says
Great recipe, but I had to modify it. The filling calls for 2 T of melted butter and 2 T of sugar (plus cinnamon) and then says to “sprinkle” that mixture. There’s no way that a combination of measurements and ingredients will yield a sprinkle-able mixture. It’s liquid. The picture of that step definitely does not depict those quantities either.
Erren Hart says
Thank you for trying the recipe and sharing your feedback. I apologize for any confusion caused by the recipe instructions. It’s possible that the amount of butter required may vary based on the brand. I’ll be sure to review the recipe and make any necessary adjustments to ensure that it’s clear and accurate for future bakers. In the meantime, I’m glad to hear that you could modify the recipe to work for you. Thank you for taking the time to provide your feedback, and I hope you enjoyed the scones!
Natalie says
I recently tried this recipe, and let me tell you, they were absolutely delicious! The scones had just the right amount of cinnamon flavor without being overwhelming. They were also perfectly flaky and moist on the inside. I loved how easy they were to make – the recipe was clear and straightforward, and I had no trouble following along. Overall, I would highly recommend this recipe to anyone looking for a tasty breakfast or snack option.
Erren Hart says
Thanks for sharing your experience with our recipe! It’s great to hear that you enjoyed them so much. I completely agree – there’s something special about the perfect balance of cinnamon in a baked good. And I’m glad to hear that the recipe was also easy to follow. It’s always a pleasure when a recipe turns out just as expected. Thanks again for your review, and happy baking!
Renee Bowen says
I love this recipe however, please review the metric version as it does not line up with the US measurements. Example – the US measurement says 2 eggs, but the metric version says 1 egg. thanks.
Erren Hart says
Hi Renee, there is a note in the recipe that says if you are outside the US or Canada, to please use the Metric recipe, which is a totally separate recipe. This is because I lived in the UK for 15 years, and after moving back to the US I realized that ingredients like flour and butter are totally different in the US. The metric recipe is not a conversion but a recipe that was tested in the UK using non-US ingredients. I know this can be confusing, but within the confines of my recipe card software, this was the only way to provide a tested recipe for both areas of the world.
Debbie R says
I tried out these scones on Sunday Morning and they were absolutely delicious! The aroma of cinnamon filled my kitchen as I baked these golden brown treats. The scones were perfectly flaky and had just the right amount of sweetness. These scones are perfect for breakfast or for an afternoon snack with a cup of tea or coffee. Overall, I highly recommend trying out this recipe if you’re looking for a tasty and simple treat to bake at home.
Erren Hart says
Thank you for sharing your feedback on our recipe, Debbie! It’s great to hear that the scones turned out so well. Your suggestion of enjoying them with tea or coffee sounds like the perfect pairing. We appreciate your recommendation and hope others will give this recipe a try as well!
Rhonda says
These were DELICIOUS!!
I substitute Lakanto Monk Fruit baking sugar in all recipes and this worked flawlessly like always! I got 14 total scones from my batch but happy to have more.
I also do not bother with the topping. It’s so good without it.
Erren Hart says
Thank you for the feedback, Rhonda! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!
Angie says
Excellent recipe. I followed it exactly. I did cut the recipe in half for two reasons: to try it and due to only two adults to feed. I may try adding raisins next time. Definitely a keeper!
Erren Hart says
Thank you for trying our Cinnamon Scones recipe, Angie! We’re so glad you enjoyed it and that you found it easy to follow. Thank you again for trying it and for leaving such a positive review.
Ann says
A really nice recipe and one to make again although with some adjustments for my larger egg size!
Angela Lavin says
Thank you so much – this is the best recipe I have ever tried for cinnamon swirls – and I’ve tried lots! This is also the first recipe review I’ve ever written. This recipe is a keeper for sure, all the family loved it.
Erren's Kitchen says
Hi Angela, thank you so much, I’m glad you enjoyed them and stopped by to let me know 🙂
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