Cinnamon Roll Scones

Cinnamon roll scones combine the flaky layers of a classic scone with the gooey cinnamon-sugar swirl of a cinnamon roll. However, there’s no yeast or rising time. This recipe is dairy free and can easily be made gluten free with one simple swap.

Looking for more scones recipes? Try my earl grey scones, cheddar cheese and chive scones (dairy free), or matcha scones with strawberry glaze.

Ingredients

Here’s what you’ll need to make these cinnamon bun scones:

• All purpose flour
• Organic cane sugar or white granulated sugar
• Baking powder
• Pinch of salt
• Cold butter – I use Miyoko’s to keep it dairy free.
• Full fat canned coconut milk – this is a great replacement for heavy cream or whole milk in traditional scones.
• Large egg
• Filling – brown sugar and ground cinnamon.
• Icing glaze – powdered sugar, vanilla extract, milk of choice.

How to Make Cinnamon Roll Scones: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Mix dry ingredients. In a large bowl, whisk together the flour, white sugar, baking powder, and salt.
2. Add cold butter. Work the cubed butter into the flour mixture with your fingers until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator while you prepare the wet ingredients.
3. Mix wet ingredients. In a separate bowl, whisk together the coconut milk, egg, and vanilla.
4. Combine. Pour the wet mixture into the dry. Mix together to form a shaggy dough then continue to knead it into a ball on a lightly floured surface.
5. Roll out dough. Move the scone dough ball onto a lightly floured piece of parchment paper or silicone baking mat. Sprinkle a little flour on top of the dough as well and roll it into a 9×12 inch rectangle. If at any point the dough gets too warm, place it back in the fridge to chill before proceeding.
6. Add filling. In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle ¾ of the cinnamon sugar mixture evenly over the rolled out dough.
7. Fold and shape. With the long side at the bottom, fold the dough in half from left to right, using the parchment paper to help you fold if necessary. Sprinkle the remaining cinnamon sugar mixture on top of the folded dough, then fold down from the top and form into a round 8-inch disc.
8. Cut. Cut into 8 equal wedges using a bench scraper or sharp knife. Transfer the parchment paper with the rolled out dough to a baking sheet and chill in the fridge while you preheat the oven to 400ºF/200ºC.
9. Bake. Spread the wedges out, leaving some space in between each one and brush the tops of the scones with a little bit of coconut milk. Bake for 15-20 minutes or until the edges are lightly golden brown. Let the warm scones cool to room temperature on a wire rack.
10. Make icing. In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Spoon or drizzle over the tops of the cooled scones. Enjoy!

Helpful Tips

• Use cold ingredients. This will result in the flakiest scones.
• Keep the scone dough as cold as possible to prevent it from over-spreading in the oven.
• If using gluten free flour, use a blend with xanthan gum for the best texture.
• Cut or grate the butter into small pieces. This can be done with a cheese grater or a sharp knife.

Storage

Store leftover scones in an airtight container on the counter for 2 days or in the refrigerator for 5 days.

Frequently Asked Questions

More Sweet Brunch Recipes

• Dairy Free French Toast
• Brown Sugar Cinnamon Oatmeal
• Oat Flour Crepes
• Oat Milk Chia Pudding

I hope you love these Cinnamon Roll Scones! If you make this recipe, please leave a comment & a star rating below. Thank you!