Cinnamon Roll Scones
I wasn’t trying to reinvent anything here—I just wanted something that tasted like a cinnamon roll but didn’t take 3 hours and 2 rise times. These Cinnamon Roll Scones come together way faster, but still give you the soft layers, cinnamon-sugar middle, and that buttery glaze on top. They’re flaky, cozy, and honestly way easier than they look.
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Recipe Tips
Use cold butter and don’t skip the crumble step : Cutting the butter into the flour until it’s pea-sized and crumbly gives you those signature flaky scone layers. Cold butter is what creates those soft pockets inside and crisp edges.
Fold the dough like you’re making croissants: Okay, not really—but kinda. The folding helps build layers without a ton of effort. You’re not trying to be perfect here—just fold, pat it down, fold again. It works.
Don’t overmix: Once you add the wet ingredients, stir just until things come together. Overworking the dough can make the scones dense instead of light and tender.
Brush with butter before baking: It helps the tops get golden and crisp while keeping the insides soft and fluffy. You can also use coconut oil for a dairy-free version.
Add the glaze while warm: The powdered sugar + maple syrup glaze melts into the top of the scones and gives them that cinnamon roll vibe without being overly sweet.
Ingredient Swaps: No almond milk ? Use any milk you have (oat, dairy, cashew, etc). Dairy-free ? Use coconut oil or plant-based butter, and a non-dairy milk for the glaze. No coconut sugar ? Brown sugar works perfectly too. Want extra cinnamon roll energy ? Add a bit of vanilla or cream cheese to the glaze. Make it gluten-free ? Use a 1:1 GF flour blend—Bob’s Red Mill or King Arthur both work well.
Room Temp: Store in an airtight container for up to 2 days
Fridge: Keep in a sealed container for up to 5 days.
Reheat: Warm in the microwave for 10 seconds to soften and refresh that just-baked texture.
More Cozy Breakfasts:
Cinnamon Roll Scones
Ingredients
Dough:
- 2 1/3 cups all-purpose flour or 1:1 gluten free flour blend
- 1 tbsp baking powder
- ½ tsp salt
- 1/2 cup cold butter cubed or shredded
- ½ cup almond milk or regular milk
- 1 large egg
Cinnamon Filling:
- ¼ cup coconut sugar or brown sugar
- 2 tsp cinnamon
- 2 tbsp melted butter or coconut oil
Glaze:
- ½ cup powdered sugar
- 1 tbsp maple syrup
- 1-2 tbsp almond milk
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper
- In a large bowl, whisk flour, baking powder, and salt
- Add the cold cubed butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs
- In a separate bowl, whisk together the almond milk and egg; pour into the dry mixture and stir until just combined
- Roll the dough into a rectangle (about 10×6 inches)
- Brush the melted coconut oil or butter over the dough and sprinkle with the cinnamon-sugar mixture
- Fold each end over the other and roll the dough out again, and repeat the step above and fold each end again
- Add 1 tbsp flour on top and roll the dough one last time but into a a thick dough round (see the video for further explanation); could also roll into a log and cut it that way
- Cut in 8 wedge slices
- Arrange the wedges on the baking sheet and bake for 18-20 minutes until golden brown
- Brush with additional butter or coconut oil
- In a bowl, mix powdered sugar, maple syrup and almond milk to make the glaze and drizzle over the warm scones
Awesome recipe. I only wanted to eat everything out of the oven