Easy Cinnamon Roll Scones for Two
There’s something ridiculously indulgent about having freshly baked cinnamon rolls for breakfast. There’s also something ridiculously annoying about having to wake up hours before the cinnamon rolls are ready. I always wind up hungry long before the rolls are ready to go into the oven.
(In all fairness I normally wake up already hungry so really it’s no surprise I don’t have the patience for making cinnamon rolls at 8 am. )
This recipe is a pretty fabulous solution from the wonderful Martha Collison. She decided to take your average scone dough and turn it into a cinnamon roll in what was possibly one of the most genius baking moves of all time. I’ve adapted her recipe slightly and scaled it down so that it works for breakfast for two, and now I get to enjoy cinnamon rolls in half an hour. A win if you ask me.
This is a delightful recipe that uses very few ingredients and produces incredible scones. Honestly, my scones always come out looking far scruffier than Martha’s, but they also taste delicious so I’m going to overlook the mess. They’re homemade-looking that’s all.
If you’re in the mood for a more traditional fluffy cinnamon roll then these probably aren’t what you’re looking for (but in that case may I suggest this recipe). However, if you’re lazy and running out of time but still want a delicious breakfast then look no further! This is the recipe for you!
To make these scones
1) Make the scone dough
Start by crumbling the butter into flour and baking powder. You want to rub the butter into the flour using your fingertips until you get something that looks like fresh breadcrumbs and doesn’t have any large pieces of butter. Next, you stir in the milk and knead the dough very briefly until it stays together.
2) Shape the cinnamon roll scones
Once the dough is ready you need to roll it out to a thin rectangle, brush it with milk, and dust it with cinnamon sugar. Next, roll it up into a log and then slice it into individual cinnamon rolls. This recipe makes 3 or 4 depending on the size.
3) Bake & Enjoy your Cinnamon Roll Scones!
Bake the rolls for 15 minutes and then drizzle over a quick glaze made with icing sugar and milk.
Cinnamon Roll Scones
Ingredients
Scones:
- 100 g flour
- 1 tsp baking powder
- 30 g cubed cold butter
- 35 ml milk
Filling
- 1-2 tsp milk
- 20 g brown sugar
- 1/2 tsp cinnamon
Glaze
- 30 g icing sugar
- 5 g melted butter
- 1 – 3 tsp milk
Instructions
- Preheat the oven to 375 f and line a baking tray with parchment paper.
- Stir together the flour and baking powder and then rub in the cubed butter until you no longer have any large pieces of butter.
- Stir in the milk using a blunt knife or a fork. Once the dough has mostly come together use your hands to knead it once or twice to smooth out the dough. The trick to crumbly scones is to knead as little as possible so try to avoid over kneading at this point.
- Roll out the dough to thickness of about 1 cm. You want a skinny rectangle that is longer than it is wide. I would suggest trying to keep it about 3 – 4 inches wide.
- Combine the brown sugar and cinnamon in a small bowl. Brush the scone dough with milk and then press the sugar mixture down onto the dough.
- Roll up the dough starting from the narrow edge so that you get a log that is 3 – 4 inches long.
- Slice the dough into 3 – 4 scones and lay them on the baking tray. Brush them with any remaining milk and then bake for about 15 minutes, or until the scones have risen and are golden brown.
- While the scones are baking mix together a quick glaze. To do so put the icing sugar in a bowl and stir in the melted butter. Add the milk a tsp at a time. You don’t need to use all the milk, just use enough so that you get a thick icing. If you want to add flavor you can stir in a pinch of salt, a dash of vanilla extract or even some more cinnamon!
- Once the scones are ready let them cool for a few minutes before drizzling the icing over top. These are best eaten the same day so pour yourself a cup of coffee and enjoy!