Breakfast

Cinnamon Roll Scones

These cinnamon "rolls" take 40 minutes from start to finish, including baking time. They don't have to rise, and they don't use yeast so they're more like a cinnamon scone - they have a…

Jump to Recipe

By Lemon Sugar April 10, 2011 % Comments

The Story

These cinnamon "rolls" take 40 minutes from start to finish, including baking time. They don't have to rise, and they don't use yeast so they're more like a cinnamon scone - they have a crumbly texture instead of a smooth bread texture. Nonetheless, when you're craving cinnamon rolls but don't have 4 hours to whip some up, these definitely will fit the bill.

The Recipe

Cinnamon Roll Scones

These cinnamon "rolls" take 40 minutes from start to finish, including baking time. They don't have to rise, and they don't use yeast so they're more like a cinnamon scone…

Ingredients

2 cups all-purpose flour
1/2 stick unsalted butter, softened
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup milk

Filling

1/2 stick butter
3/4 cup brown sugar
1/2 cup white sugar
1/8 cup cinnamon

Glaze

1 1/2 cup confectioners/powdered sugar
1/2 cup whipping cream

Instructions

Glaze

combine flour, baking soda, baking powder and salt. Use pastry cutter to cut in butter until mixture is crumbly and no big clumps of butter remain. Use a fork to stir in milk, dough should be a little bit sticky. Roll out into a large rectangle on a floured surface.

Melt butter and stir in brown sugar until smooth. Spread mixture onto dough. Sprinkle with white sugar and cinnamon to taste. Add more brown sugar if desired.

Roll dough lengthwise into spiral, and use a serrated knife to cut into 1 inch pieces. Carefully transfer to greased baking pan.

Bake for 22-25 minutes or until golden brown.

While baking, combine powdered sugar and whipping cream in a small bowl until thickend but still runny. Pour over top of warm rolls.