Cinnamon rolls collide with scones and make beautiful music together! Chocolate chip-laced scone dough is rolled up with a buttery, cinnamon filling and baked into cinnamon roll. . . scones. They have all the charm and then some of a cinnamon roll without having to wait on fussy yeast to rise. Twice.
This dough relies on baking powder to leaven it rather than yeast like that of a traditional sweet roll. They have the crusty, craggy texture of a scone on the outside with a dense, softer crumb inside. They’re speckled with the mild sweetness of mini chocolate chips and big, lovely swirls of buttery, brown sugar-infused cinnamon. The cream cheese icing brings in just the right amount of sweetness to balance out the barely sweet scone.
The method of mixing them is like making pie crust and some of the same “rules” apply. Cold butter is cut into the dry ingredients until small crumbles form then half & half is mixed in to form the dough. It’s perfectly normal for the dough to be a little crumbly and crackly especially around the edges as you’re rolling them out – they will bake up fine.
I want to make a note that you don’t want to overwork the dough or let them sit around too long before you bake them. It’s imperative you use cold butter and cold half & half – straight from the fridge. Leave it there until you’re ready for it. If you’re working in a warm kitchen it’s best to refrigerate the dough for 20 – 30 minutes before slicing it into rolls. Otherwise, some of the butter will melt right out of them onto the baking sheet as they cook rather than melting into the dough. You don’t want that. They won’t rise as well and may cause a total baking failure.
Where cinnamon rolls are best eaten warm out of the oven, cinnamon roll scones are best eaten any time! I like them at room temperature and found these to be even better the next day after sitting overnight. The flavors had a chance to get to know each other, to mingle and develop.
Scones that want-a-be cinnamon rolls.
They don’t know they’re perfect just the way they are.
Cinnamon rolls collide with scones and make beautiful music together! Chocolate chip-laced scone dough is rolled up with a buttery, cinnamon filling and baked into cinnamon roll. . . scones. They have all the charm and then some of a cinnamon roll without having to wait on fussy yeast to rise.
- Position the oven racks in the top third and center of the oven and preheat the oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper or silicone baking mats.
- In a small bowl mix the butter, brown sugar and cinnamon together until smooth and creamy.
- In a large bowl whisk together the flour, sugar, baking powder and salt. Using a pastry blender or two forks used scissor fashion, work in the butter until the mixture turns crumbly with some pea-sized pieces of butter. Add the chocolate chips and stir until the chips are evenly dispersed.
- Stir in the half-and-half and mix just until the dry ingredients are moistened. The mixture will be a little dry and crumbly.
- Turn the dough out onto a lightly floured pastry mat or work surface and pat it together into a flat mound. Don't overwork it. Use a rolling pin to roll it out to a 18 x 12-inch rectangle. It will appear a little cracked and crumbly around the edges.
- Spread the cinnamon filling out evenly over the top of dough, leaving a 1/2-inch border on all sides. Starting at one of the long sides, tightly roll the dough up into a log. Trim off the uneven ends. (If your kitchen is very warm you may want to refrigerate the roll of dough for 20-30 minutes before slicing.) Cut the dough into 1-inch thick slices and place them a few inches apart on the baking sheets.
- Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden around the edges about 20 - 22 minutes. Let cool on the pans for 10 minutes then remove to wire racks.
- Beat the cream cheese and butter together on low speed until well combined and creamy about 2 minutes. Add the sugar, vanilla and 1 teaspoon milk to start. Beat until well combined, adding more milk as need to get a consistency you like. You can thin it out to make a glaze or leave it thicker like icing.
Adapted from Tate's Bakeshop: Baking for Friends
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