Cinnamon Roll Scones with Cream Cheese Glaze
Cinnamon Roll Scones with Cream Cheese Glaze are family-friendly and perfect for weekend brunch. These tender scones are filled with brown sugar, cinnamon, and finished with a silky cream cheese glaze that gives them cozy coffee shop vibes at home.
Servings: 8
Calories: 484kcal
Equipment
- Mixing bowls and whisk
- Pastry cutter or two forks
- Parchment-lined baking sheet
- Bench scraper or sharp knife
- Cooling rack
- Small bowl and spoon for glaze
Ingredients
Cinnamon Roll Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup cold unsalted butter (1 stick) cubed or grated from frozen
- ½ cup heavy cream plus more for brushing (optional)
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Filling
- ¼ cup light brown sugar packed
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter melted
Cream Cheese Glaze
- 1 cup powdered sugar
- 4 ounces cream cheese softened
- 2 to 4 tablespoons milk or cream to thin
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugars, baking powder, salt, and cinnamon.
- Add the cold butter and work it in with a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs with small pea-sized bits.
- In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour into the flour mixture and stir just until the dough comes together. It should be soft and slightly shaggy, not sticky.
- On a lightly floured surface, lay down the dough into a rough oval about 10 x 6 inches. Stir together the brown sugar, cinnamon, flour, and melted butter for the filling. Dollop the cinnamon mixture evenly over the top, then gently fold the dough over itself to seal in the filling. Shape into a 6-inch circle about 1 inch thick, pressing lightly to even it out.
- Cut into 8 wedges and transfer to the prepared baking sheet. Optionally, brush the tops with a little cream. Bake 18–22 minutes, or until golden brown. Cool on a wire rack.
- In a small bowl, beat together powdered sugar, cream cheese, and milk (or cream) until smooth and spreadable. Spoon generously over cooled scones.
Video
Notes
Storage Store glazed cinnamon roll scones covered at room temperature for 1 day or refrigerate up to 4 days.
Freeze Freeze unglazed wedges in a single layer, then bag for up to 2 months.
Reheat: Reheat briefly in a 300°F oven or air fryer until just warm, then glaze.
Substitutions
- Flour: Swap up to half with white whole wheat for a heartier crumb.
- Dairy: Use half-and-half or buttermilk for tang. Dairy-free milk and plant butter work with a slightly firmer dough.
- Sugar: Coconut sugar can replace brown sugar.
Nutrition
Calories: 484kcal | Carbohydrates: 56g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 368mg | Potassium: 99mg | Fiber: 1g | Sugar: 30g | Vitamin A: 942IU | Vitamin C: 0.1mg | Calcium: 140mg | Iron: 2mg
