These Cinnamon roll Scones are the perfect fast and easy alternative to cinnamon rolls. Not only are they quick, but they are absolutely delicious and perfect for a sweet morning treat as well as a warm and cozy dessert. Enjoy them plain, with your morning coffee, or with vanilla ice cream.
What makes these scones?
The preparation of the dough is similar to that of a scone, this means we get a flaky, buttery, sweet pastry.
Is a muffin tin necessary?
Certainly not! You can bake them free form on a parchment covered cookie sheet as well.
Can they be stored in the freezer before baking?
Yes, You can freeze the un-baked rolls for about a month. Note the longer you freeze them the greater the risk is of freezer burn.
How is this faster?
We will use baking powder instead of using yeast as the leavening agent as you would in cinnamon rolls. This means we do not need to spend time proofing our dough as you would with yeast dough.
How should I enjoy these?
These are delicious plain but they also go great when accompanied with other deserts and drinks.
Enjoy it with your cup of coffee
These go great with your morning cup of coffee, and it’s not hard to see why just because of how similar these taste to a nice slice of coffee cake.
Enjoy with a scoop of your favorite dice cream
These go great with vanilla, chocolate, and coffee ice creams. Try it out!
Why this over a classic Cinnamon Roll?
Now there are a few reasons why one would choose to make these over a classic cinnamon roll.
Time
These take about half the time as a classic cinnamon roll.
Texture
If you are craving something more along the lines of a quick bread or pastry these will do the trick
Effort
The amount of effort it takes to make these is simply less than that of a classic cinnamon roll. Not as many steps in this one!
Cinnamon Roll Scones
Ingredients
- 325 grams AP flour
- 115 grams Sugar
- 8 grams baking powder
- 130 grams Cold Vegan butter
- 160 grams Plant milk
- 5 grams Vanilla extract
- 6 Grams Salt
Filling
- 90 grams Brown sugar
- 7 grams Cinnamon
- 10 grams flour
- 60 grams Softened Vegan butter
Instructions
- Cut the butter into pea-sized pieces.
- Combine plant milk and vanilla extract.s
- Combine the flour, sugar, baking powder, salt, and chopped cold butter in a food processor pulsing 1 second at a time for about 30 seconds. Continue pulsing as you slowly add the cold plant milk until evenly combined. (not smooth, just even)
- Remove the dough from the food processor onto a large sheet of parchment paper, place another piece of parchment paper on top of the dough, and roll the dough into a 14×9-inch rectangle. Remove the top piece of parchment paper.
- Combine all the ingredients for the filling in a small bowl until even. Spread it evenly over the rolled-out dough leaving about ½ an inch blank at one of the 14-inch ends.
- Roll the dough starting from the coated 14-inch end and rolling toward the blank 14-inch end, making sure to peel away the parchment paper as you roll so it doesn't get into the roll.
- Wrap tightly with the same piece of parchment, place in the freezer for about 30 minutes, or fridge for an hour.
- Remove the roll from the fridge/freezer and unwrap it, slice it into seven 2-inch rolls.
- Preheat your oven to 350℉
- Lightly oil a muffin tin, then press each into their own section of the muffin tin.
- Top with a sprinkle of granulated sugar, and bake them on the middle rack of your oven for 25-30 minutes.
- Allow to cool for 30 minutes or longer before removing from the pan. Removing them while they're still hot could result in them ripping apart.Enjoy!
Try out my Classic Cinnamon Roll Recipe Here!
