Giant Cinnamon Roll Scones: A Luxurious Fusion of Scone and Cinnamon Roll

Recipe Overview

Recipe Origin: Adapted from Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible (Atria, 2020) by Erin Gardner, reimagined by Margaux Laskey.

Publication Date: April 22, 2020

Total Time: 1 hour 30 minutes (15 minutes prep | 30 minutes baking)

Rating: ★★★★ (4.0 from 2,459 ratings)

Community Engagement: 199 comments (read more)

Introduction

For those who crave the comforting warmth of a cinnamon roll but desire a more substantial, handheld treat, these Giant Cinnamon Roll Scones deliver the perfect compromise. This indulgent recipe merges the buttery, crumbly texture of classic scones with the sweet, spiced richness of cinnamon rolls. The result? A towering, golden-brown scone log filled with cinnamon-sugar goodness, drizzled with vanilla icing, and ready to delight. Whether enjoyed for a lazy Sunday breakfast or a midday pick-me-up, this fusion dessert is a triumph of flavor and texture.

Ingredients

For the Scone Dough

• 2 cups (240g) all-purpose flour

• ½ cup (100g) granulated sugar

• 1½ tsp baking powder

• ½ tsp fine sea salt

• 8 tbsp (113g) cold unsalted butter, cubed

• ½ cup (120ml) heavy cream

• 1 large egg, lightly beaten

• 1 tsp vanilla extract (optional)

For the Cinnamon-Butter Filling

• 4 tbsp (56g) unsalted butter, softened

• ¼ cup (50g) packed light brown sugar

• 1 tbsp (15ml) ground cinnamon

• Pinch of salt (optional)

For the Vanilla Sugar Icing

• 1 cup (120g) powdered sugar

• 2–3 tbsp milk (or heavy cream, for richness)

• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Scone Dough

1. Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until thoroughly mixed.

2. Incorporate cold butter: Add cubed cold butter. Use fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs (some pea-sized butter pieces will remain—this creates flakiness).

3. Add wet ingredients: In a small bowl, mix heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir with a fork until just combined (do not overmix to avoid dense scones).

4. Chill the dough: Transfer the dough to a lightly floured surface, press into a 10x6-inch rectangle, wrap tightly in plastic, and refrigerate for 30 minutes. This step ensures a tender crumb.

Step 2: Prepare the Cinnamon-Butter Filling

1. In a bowl, mash softened butter with brown sugar, cinnamon, and salt (if using) until smooth and creamy. Set aside.

Step 3: Assemble and Shape the Scones

1. Roll the dough: Remove the chilled dough from the refrigerator and let rest 5 minutes. Roll into a 12x8-inch rectangle (¼-inch thick) on a floured surface.

2. Spread filling: Evenly spread the cinnamon-butter filling over the dough, leaving a ½-inch border along one long edge.

3. Roll into a log: Starting from the bordered edge, roll the dough into a tight cylinder (12 inches long, 3 inches in diameter). Seal the seam with a bit of water if needed.

4. Slice the log: Use a sharp knife to cut the log into 12 equal pieces (1-inch thick each). Arrange on a parchment-lined baking sheet, spaced 2 inches apart.

Step 4: Bake to Perfection

1. Preheat oven: Set to 375°F (190°C).

2. Bake: Place the sheet in the oven and bake for 25–30 minutes, rotating halfway. The tops should be golden, and the internal temperature should reach 190°F (88°C) (use a thermometer for accuracy).

3. Cool: Let scones rest on a wire rack for 15 minutes before icing.

Step 5: Finish with Vanilla Icing

1. Prepare icing: Whisk powdered sugar, milk, and vanilla until smooth (adjust milk for drizzling consistency).

2. Drizzle: Once cooled, drizzle icing over the tops. Let set for 20 minutes before serving.

Expert Tips

• Butter temperature: Keep butter cold (35°F/2°C) for maximum flakiness.

• Dough consistency: Overmixing leads to tough scones; mix just until no dry flour remains.

• Flavor boost: Add ½ tsp nutmeg or 1 tbsp chopped walnuts to the filling for complexity.

• Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Why This Recipe Stands Out

This adaptation of Erin Gardner’s recipe balances the scone’s traditional crumb with the cinnamon roll’s indulgence. The slow bake ensures even rising, while the chilled dough preserves buttery layers. Featured in 11 New Cookbooks Worth Buying, Even in Quarantine, these scones are a testament to bold baking fusions—ideal for breakfast, tea time, or dessert.

Note: The recipe averages 4.0 stars from 2,459 ratings, with 199 community comments—proof of its widespread acclaim.

Enjoy the golden, gooey goodness of a cinnamon roll in scone form! 🥐🍯