Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing


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 Roll Chocolate Chip Scones

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Rating: 51

Prep Time: 30 minutes

Cook Time: 22 minutes

Yield: about 16 scones

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

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.


8 tablespoons (1 stick) salted butter, at room temperature
1/2 cup firmly packed light or dark brown sugar
1 tablespoon ground cinnamon
4 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons (1/2 cup) cold salted butter, cut into tiny cubes
1 cup mini chocolate chips (I use Ghiardelli )
1 + 3/4 cups cold half-and-half straight from the fridge
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 - 3 teaspoons milk


  1. 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.
  2. Make the filling:
  3. In a small bowl mix the butter, brown sugar and cinnamon together until smooth and creamy.
  4. Make the dough:
  5. 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.
  6. Stir in the half-and-half and mix just until the dry ingredients are moistened. The mixture will be a little dry and crumbly.
  7. 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.
  8. 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.
  9. 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.
  10. Make the Icing:
  11. 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

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


  1. Tammy says

    You had me at no-rise!!! I’ve been experimenting with yeast lately (as you may have guessed from my Instagram) and I am sad to report I’ve been failing at it. OMG yeast is one of the trickiest things ever :/

    I LOVE a good cinnamon roll once and while. And when it’s this cold and dreary this is just the thing to lift my spirits. I love how it’s a scone/roll…it looks delightful, Reeni! Stay warm!



    • Reeni says

      Hi Tammy! I don’t go on instagram every day! I try to but I must of missed your yeast adventures! Are you working with instant yeast? I just started using it a few months ago and I really love it! I haven’t had any failures since. It’s this one. You don’t have to mix it with water – you can just add it right to your flour. Anyhoo hope you’re having a great weekend with lots of yummy eats & treats! xoxo

  2. Wendy says

    These look wonderful! Cinnamon scones are my very favorite and combining cinnamon rolls with the scones is even better. I especially love that they don’t have to be eaten the day they are baked but get better the with a little sitting time! These may be finding there way into a care package soon. Of course I will have to thoroughly taste test them at home first. :)

  3. Cheese with Noodles says

    Must make ASAP! I’ve never made scones, these look incredible. Trying to think of the next excuse to make a treat… I’m already planning to make white chocolate strawberry muffins for breakfast on Valentine’s Day, nothing wrong with scones for dessert, right?!

  4. Cheese with Noodles says

    Well, I made ‘em! Followed your recipe exactly except I made a double batch of frosting because my husband is taking the scones to work and I know his guy coworkers will want lots of it.

    The scones are incredible. Almost indescribably good. The chocolate chips are a genius addition!

    I’d love to share the scones on my blog, but you really nailed the recipe over here. So if it’s okay with you, I’d like to just post my gushing review of the recipe and photos of it, plus a couple of extra suggestions, but then link back to your post for the actual recipe.

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