I’m a very visual person, particularly when it comes to my food.  Clearly, since I love to play with my food and take pictures of it.  A lot of the time this is a good thing, because I see beautiful photos of food and it keeps me constantly inspired in the kitchen.  Sometimes though, it is a bad thing.  I’ll see a lovely photo of a dish and get all excited only to find that either there is no accompanying recipe (what?!) or the recipe doesn’t sound as good as the photo looks (bummer).  I’d seen pictures of cinnamon roll scones numerous times but none of the recipes sounded worth a shot.  I let the idea marinate for, oh, about the past two years and finally I dreamed up with the way I wanted to do them.

I started out with the dough from my very favorite scones and subbed in whole wheat flour for part of the all-purpose, as well as greek yogurt in place of the sour cream.  Blueberries got the boot for a cinnamon-sugar mixture, toasted pecans and a sprinkling of cinnamon chips.  The mixing method for the dough stayed the same but I shaped these differently to achieve the cinnamon roll swirl.  As for the final product?  Let’s just say my very favorite scones now have a new best friend.

As with most scones, these can be prepped in advance and frozen before baking.  Bake straight from the freezer for an über simple yet impressive breakfast option.  Like, you know, if you wanted to surprise someone you love with breakfast in bed tomorrow?  Go for it.  Happy Valentine’s Day!


For the dough: 
8 tbsp. (1 stick) unsalted butter, frozen whole
½ cup milk
½ cup low-fat greek yogurt
1 cup (5 oz.) all-purpose flour, plus more for dusting the work surface
1 cup (5 oz.) whole wheat flour
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 tbsp. unsalted butter, melted

For the filling:
Milk or cream, for brushing
3 tbsp. sugar
¾ tsp. ground cinnamon
2/3 cup chopped pecans, toasted
¼ cup cinnamon chips

To finish:
2 tbsp. melted butter
Coarse sugar, for sprinkling (optional)

For the glaze:
1 cup confectioners’ sugar
1 tsp. vanilla extract
2 tbsp. milk


  • 01

    Adjust an oven rack to middle position and preheat to 425˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Grate the frozen butter on the holes of a large box grater.  (I like to use my food processor for this – fast and easy.)

  • 02

    Whisk together the milk and yogurt in a medium bowl; refrigerate until needed.  Combine the flours, ½ cup sugar, baking powder, baking soda, and salt in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated

  • 03

    Add the milk mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dry ingredients have been mostly incorporated.

  • 04

    Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

  • 05

    Return the dough to the floured work surface and roll into an approximately 10-inch square.  Lightly brush the surface of the dough with milk or cream.  Whisk together the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly over the dough.  Layer with the toasted pecans and cinnamon chips.  Roll the dough up into a tight log.  Lay the log seam side down on a cutting board.  Use a sharp knife to slice into 8 round discs.  Place the shaped scones on the prepared baking sheet.  Lightly brush the top of each scone with melted butter and sprinkle with coarse sugar.  (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)

  • 06

    Bake until the tops and bottoms are golden brown, 16-20 minutes (about 20-22 if baking from the freezer).  Transfer to a wire rack and let cool at least 10 minutes.  In a small bowl, combine the confectioners’ sugar, vanilla, and milk.  Whisk together until smooth, adding additional milk or sugar to reach your preferred consistency.  Drizzle the glaze over the scones.  Serve warm.


  • These look so great, love the twists made on your favorite scone recipe. Hope you have a deliciously wonderful Valentine’s Day!

  • I love the subs you made here, delightful! I’m all for using greek yogurt. Not to mention, these scones simply look adorable. I’ll definitely be making them soon, warm cinnamon-y goodness? Sign me up!

  • Katrina @ Warm Vanilla Sugar

    I am so, so, in love with these!

  • Michelle

    These sound wonderful!

  • This is a yummy surprise indeed =)!

  • Yes, yes, yes! LOVE this!

  • Ah I love these! Your blog is so inspiring.

  • The Hungry Housewife

    I love scones in any form..so I bet the cinnamon roll version is absolutely amazing!

  • Emilie @ Emilie’s Enjoyables

    These look awesome Annie! Two of the best breakfast foods combined into one :)

  • I am glad that you created these wonderful scones because they look absolutely positively delicious!

  • Two of my favorite foods rolls into one :) Must try this asap!!

  • I love these! I especially like that it isn’t just the flavors that is incorporated here, but the rolling of the dough, too. Fantastic recipe!

  • These sound perfect! I’m always looking for new scone recipes!

  • Those sound sooo good, and they’re super cute too. Can’t wait to give these a try!

  • Yes! These look fabulous! Love scones…

  • Anonymous

    Bookmarked! Love scones!

  • Ellie

    these look wonderful! i will have to try these for my blog!

  • Heather@Kids in the Sink

    Oh, Annie! I love cinnamon rolls but never plan far enough in advance to actually make them. And scones are probably my favorite breakfast food, probably because they go so well with coffee :). I’m so happy you combined the two! I can’t wait to try these!

  • Cindy

    Would love to see photo shoots of the process.

  • Brilliant recipe, Annie! These look so delicious and really flavorful. Thanks for sharing!

  • Love love love these!! I seriously think I’m going to make these for breakfast tomorrow :)

  • 2 of my favourite things combined! Scones + cinnamon rolls. Yummmm I must make these!

  • Mallory

    These sound amazing! Where do you find cinnamon chips? I’ve wanted to use them in other recipes, but none of the stores around me sell them…

  • Anonymous

    Most stores in my area have them in the baking aisle. You could look online.

  • Anonymous

    That means you’ll have Valentine’s breakfast from my blog two years in a row. Love it! I’ll try to do something else awesome for next year :)

  • Beautiful Beautiful Scones. Almost, too beautiful to eat. Almost!

  • I love cinnamon rolls and what better way to combine two pastries in one…cinn rolls + scones!

  • thefoodierd.blogspot.com

    I love it! I am so indecisive and I adore scones and cinnamon rolls. Now I can have both!

  • Beautiful!!!

  • Julie

    I have looked all over regular grocery stores for cinnamon chips…with no luck. any suggestions?

  • christy robinson

    These look and sound amazing!!!

  • Your scones look fantastic! Perfect for breakfast or anytime of the day!

  • Suzanne Perazzini

    I wish I had the time in the mornings to make such delicious things to eat but Sunday is always a possibility. Great looking buns.

  • Anonymous

    As I mentioned in the recipe, these can be made in advance and frozen at any time of day so they are ready to pop in the oven in the morning. Enjoy!

  • I think this is the first time I’ve ever wanted to run into the kitchen to make a scone recipe. These look and sound :) fantastic!

  • Anonymous

    If you can’t find them in stores, I suppose online would be the next place to look.

  • Erin Seifferlein

    Made these scones this morning! Fantastic!

  • Can’t wait to try these!

  • Yumm, these look delicious!!

  • hannahbanana_123

    Um hey. You’re a genius.

  • I totally agree with the visual appeal of food! I’m so spoiled by blogs and Pinterest now that I have trouble using my cookbooks without pictures. There’s just something about being able to see the finished dish that makes it irresistible.

  • i have a weakness for scones. oh my. with tea or coffee, these look to be delicious! thanks!

  • Gdunard

    Looking forward to making these.

  • Joan

    Loved these! Brilliant adaption. Mine did not look as pretty as yours, but they sure tasted good :-)

  • Nicole

    Made these for my best mommy friends and they were amazing. The ladies were raving over them. It is hard to find cinnamon chips in Canada so I substituted toffee chips and also sprinkled some on top before they baked which was yummy. Grating the butter is genius. Thanks for a great recipe – this one is a keeper.

  • Janice Hart

    Last night, I stumbled through some delightful gastronomic rabbit hole to land on your lovely lovely blog and found this delicious recipe for cinnamon roll scones. I thought aloud to myself, “Baking scones on a Friday night?!… it’s about to get wild.”
    Your recipe was perfect! I omitted the cinnamon chips and opted for raisins simmered in a maple liquor to plump… I baked off one sort of as a sample scone. As the Lone Scone (a nickname my Dad – taste tester #1 was really proud of) cooled, I wrapped the remainder to pop in the freezer for this Sunday’s brunch. By the time I turned around there was a small audience around the cooling scone as though hold a small memorial. Taste testers #1, 2, and 3 proceeded to annihilate the Lone Scone.. the poor soul… never stood a chance.
    Looong story short. This recipe is a winner.

  • I have actually never heard of these before. Any good substitute suggestions if we can’t find them?

  • Pknapp

    As I am a Diabetic – I have had much success using Splenda in Scones so will try these with Splenda, eliminate the cinnamon chips in favor of Splenda and Cinnamon. Sound heavenly

  • Vanessa

    Took these over to a girlfriend’s house yesterday morning for our coffee date, and they were DELICIOUS!! I prepared them the night before just short of the basting w/butter and sprinkling of sugar, stored them in the fridge, and then baked them off in the morning right before I left. I sprinkled them with turbinado sugar, and was afraid that might be overkill with the glaze, but it made for a lovely little crunch :) I bet they’d be just as tasty with maple extract in place of the vanilla in the glaze – will have to try that next time. And there WILL be a next time! Incidentally, I’m so glad you tried these with yogurt and whole wheat flour … I’d been following CI’s blueberry scone recipe to the letter each time, but had been meaning to try with the swaps, for just a wee bit less guilt. You’re right …. SCORE!

  • Kate Coughlin

    Made these the week before Easter so I could bring to a brunch that Sunday. Froze prior to baking so that morning I just popped them in the oven. They came out tasting fresher than ever and were super simple considering I was baking coffee cake and loaves of bread that same morning. When prepping the dough I realized I had mistaken the bag of toffee chips in my pantry as cinnamon chips…whoops. No worries though – cinnamon baking chips are very easy to make on your own. I used this recipe (http://www.culinaryadventuresinthekitchen.com/2012/02/01/cinnamon-baking-chips/) and baked them up in no time. Everyone raved over these scones!

  • Becky

    SO much to love about this recipe! Grated frozen butter-genius. Freeze and bake later–perfect for us fresh-out- of- the-oven freaks. And the texture of these scones is soo good. Not too dry, like some scones can be, and not too gooey, like some cinnamon rolls can be. For those who can’t find cinnamon chips, I used cinnamon flav-r-bites from King Arthur Flour and I thought they were fantastic. THANKS for my new favorite recipe!

  • JenG

    Another recipe to add to our list of go-to absolute favorites! Just made these tonight and they’re absolutely fabulous. Not that I expected any less ;) Thanks Annie!

  • Joi Delaney

    I have been so excited to make these scones for a neighborhood “boo hoo breakfast” we are having on the first day of school when I send my kindergartener off next week. Unfortunately, after searching in 4 different grocery stores in the Richmond area, I was still unable to find the cinnamon chips.

    But, then… I stumbled upon this recipe for homemade cinnamon chips by Confessions of a Bright Eyed Baker — http://www.brighteyedbaker.com/2012/03/04/diy-cinnamon-chips/ — they were absolutely delicious in my trial run of the scones… they were pretty yummy in the pancakes I made today, too!

    Just thought I’d share for those who were unable to find the chips in the store.

  • Mariam

    Oh wow these look fantastic. I love cinnamon rolls but they are so time consuming and I also love scones – perfect hybrid. I will be procrasti-baking these tonight and chuck them in the oven for brekky tomorrow morning! :) I have never come across cinnamon chips in Australia so i’ll probably just add extra cinnamon sugar and a cream cheese frosting will work briliantly with this!

  • Sarah

    Hi Annie! I am so excited to make this recipe! I was curious, you mentioned that you substituted whole wheat flour and yogurt, was this simply to make these scones healthier or does it really effect the taste of these scones? Eg. could I use all all-purpose flour?

  • annieseats

    You can use all AP flour if you wish. However, these don’t taste wheat-y, or too healthy. I don’t tolerate very wheat-y tasting things that well :)