Cinnamon Roll Scones - A baJillian Recipes (2024)

These soft and buttery scones are not only loaded with cinnamon chips AND cinnamon brown sugar filling, but they’re also drizzled with the most to-die-for brown butter icing!

Aside from gorgeous spring flowers and homemade gifts, there’s nothing more synonymous with Mother’s Day than treating your mother to brunch or breakfast in bed. It’s one of the few days of the year that she’s not expected to cook for anyone, and she deserves to be treated like the queen she’s always been.

Whether it’s pancakes, waffles, french toast, or eggs in a basket, every mother has a breakfast favorite. For my mom, it was always scones. Specifically, HOMEMADE scones. There’s really nothing quite as comforting as a warm, buttery scone fresh from the oven.

But what if you could combine the heavenliness of a scone with the blissfulness of a cinnamon roll?

Stuffedwith the most delicious brown sugar-cinnamon filling AND melty cinnamon chips, these scones have TWO times the cinnamon baked inside. Not to mention, the scone itself is perfectly soft, buttery, and tenderliciously flakey! I know,”tenderliciously” is definitely not a word, but I can’t think of a better way to describe these scones!

Oh! And did I forget to mention the brown butter icing?

Ok, so the brown butter icing might not have been totally necessary with the amount of sweetness baked into these scones, but STILL. It’s BROWN BUTTER ICING. How could anyone say no to that??

Although these scones might seem a little too time-consuming for your breakfast in bed shindig, they’re really not that difficult to make. Plus, you can always make them up the night before and bake them the next morning!

To start things off, you’re going to make the cinnamon brown sugar filling. All you have to do is combine some brown sugar, flour, cinnamon, and softened butter. Just stir everything together until it creates a brown paste. Now it’s time to make the dough!

First, you’ll whisk the dry ingredients together. This includes your all-purpose flour, sugar, baking powder, baking soda, and salt. Then it’s time to cut in the butter–COLD butter, to be more specific. In fact, I recommend chilling your butter in the freezer for at least 15 minutes. Cold ingredients create cold dough, and the colder the dough, the better the rise in the oven. When the oven heat hits the cold butter, air pockets are created, making for a supremely flaky scone!

Instead of simply cutting the butter up into small cubes, I used a cheese grater to grate the cold stick of butter into fine shreds. The small shreds of butter make it much easier to evenly cut the butter into the dry ingredients. And BEFORE you start blending away, the other ingredient you need to add is cream cheese. While it’s not the most traditional ingredient in scone recipes, the cream cheese not only adds an extra richness, but it also creates that wonderfully tender texture.

Once you’ve tossed the cinnamon chips into your buttery flour mixture, it’s time to move on to the wet ingredients. In a bowl, you’ll whisk some heavy cream, Greek yogurt, egg, and vanilla together. Sour cream or plain yogurt can be substituted for the greek yogurt, as long as it’s cultured. Pour the wet ingredients over the dry ingredients, and use a wooden spoon or rubber spatula to stir everything together. You might have to switch over to your hands in order to get the dough to hold together.

As with most biscuit/bread recipes, BARELY any kneading is necessary since you want to retain that rise and fluffiness in the dough. Just turn the dough out onto a floured surface, shape it into a ball, then roll it out into a 7″x14″ rectangle. Spread the cinnamon filling on the bottom half of the dough, then fold the bare half over the filling half. Seal the edges of the dough together, then cut the square disc into eight even wedges.

At this point, you can hold off on baking them if you want to serve them the next day. If that’s the case, just place the raw scones on a plate, wrap them in plastic wrap, and refrigerate until the next morning.

Now, let’s talk about the not-so-necessary, yet totallyglorious brown butter icing, shall we?

While these scones would be perfectly fine just as they are, the icing is what makes these scones shine and shimmer. With just 3 ingredients–brown butter, powdered sugar and heavy cream–it’s also way too easy NOT to make.

Without a doubt, you won’t find a more perfect hybrid of cinnamon rolls and scones than these cinnama-licious beauties. They’re fluffy, doughy, and absolutely brimming with cinnamon!

So what are you waiting for?? Be the good son or daughter that you are and make your amazing mom these Cinnamon Roll Scones NOW!

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