Cinnamon Roll Scones
Cinnamon Roll Scones
A delightful mash-up of two breakfast baked goods. Scones and cinnamon rolls combine for a sweet treat perfect for brunch served alongisde our Cinnamon Sugar Butter Spread.
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30 min
Prep Time
1 hr 40 min
Total Time
8
scones Ingredients
Scone
1 34 cups all-purpose flour
14 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
34 cup cold Land O Lakes® Butter, cubed
12 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon vanilla extract
14 cup Land O Lakes® Cinnamon Sugar Butter Spread
Icing
12 cup powdered sugar
1 ounce (2 tablespoons) cream cheese, softened
2 tablespoons Land O Lakes® Heavy Whipping Cream
12 teaspoon vanilla extract
Pinch salt
How to make
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STEP 1
Line baking sheet with parchment paper; set aside.
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STEP 2
Combine flour, brown sugar, baking powder and 1 teaspoon salt. Add butter; cut in with pastry blender until mixture resembles coarse sand. Add 1/2 cup whipping cream and 1 tablespoon vanilla. Gently stir with fork until combined.
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STEP 3
Turn dough out onto lightly floured surface; knead 4-6 times until dough comes together. Press into 12x6-inch rectangle. Spread Cinnamon Sugar Butter Spread over dough.
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STEP 4
Cut dough into 6 (1-inch-wide) long strips; roll 1 strip into a spiral. Place onto prepared baking sheet.
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STEP 5
Continue making large spiral by connecting 5 additional strips where last one ends. Refrigerate 30 minutes.
Tip: Forming Coil
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STEP 6
Heat oven to 350°F.
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STEP 7
Cut large spiral into 8 wedges but do not separate. Bake 26-29 minutes or until golden brown and set. Cool 15 minutes.
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STEP 8
Meanwhile, combine all icing ingredients in bowl. Beat until well combined and creamy. Drizzle over cooled scones.
Tip #1
These scones are best enjoyed the day of but can be stored in an airtight container on the counter for 2-3 days. Scones can be made ahead of time and refrigerated overnight before baking in the morning.
430 Calories
28 Fat (g)
75 Cholesterol (mg)
650 Sodium (mg)
38 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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