I cannot express just how delicious and satisfying these Cinnamon Roll Scones are. Especially for using gluten free flour. No one could tell, including me, I had to double-check I used the right GF flour! This giant cinnamon roll scone is put together similar to a regular cinnamon roll, but much easier. Makes a happy breakfast or afternoon snack. If you're like me, you'll snack on these ALL. DAY. LONG.
How to make a giant cinnamon roll scone
What I love about this recipe is that it's made as one giant cinnamon roll and then cut into slices, rather than shaping each roll or scone on its own. The method is simple once you get started, but let me walk you through the steps to shape the scone dough.
- First, make the batter using the method in the recipe card below.
- Dust a large work surface with gluten free flour and turn the dough out onto it. Using your hands, press the dough into a 5 inch x 14 inch rectangle (no need to be precise, just guess). At this point, be sure it is not sticking to the work surface.
- Now, add the filling to the top of the dough. It will be a bit runny, but that's ok, just pour it and spread it on top as evenly as you can.
- Next, cut the dough lengthwise in 5 equally-sized strips. Pick up a strip and place it sideways (so the filling is on the side, not the top) on the parchment paper lined baking sheet and wrap it around itself in a circle (like a snail shell).
- Pick up another strip and start where you left off continuing in a circle until all strips have been used and you have a large circle about 9 inches in diameter.
- Using your hands, gently press the layers together, to adhere the strips to each other and keep the layers from flaking apart.
See the image below for a visual on how this recipe comes together.
Tell me all about this Giant Cinnamon Roll Scone
- Flavor – This recipe ticks all the boxes for me. It tastes very much like a cinnamon roll without all the gooeyness (not a fan), but with all the sweet, cinnamon filling and classic frosting.
- Texture – Like a typical scone, these are dryer than a cake or muffin, but not stodgy like scones can sometimes be. There's a lot of moisture from the butter and the layers of cinnamon brown sugar mixture. Perfect for pulling apart and eating with your hands!
- Time – If making this scone recipe from start to finish, it will be about 1 ½ hours from raw ingredients to first bite. BUT, my suggestion to cut down on time spent in the kitchen is to make the dough and giant scone shape ahead of time, even the night before, chill it and then bake when you're ready to indulge. Makes prep and enjoyment so much faster for an optimal warm scone to go with your morning coffee.
- Difficulty – Medium. Although the steps to build the cinnamon roll above should make this easy enough for a beginner. Be sure to keep an eye on it while it bakes since all ovens are different and the thickness of the dough will differ with each baker.
Can I make this recipe using regular all-purpose flour?
Of course! No changes need to be made to the recipe to make it for those who can handle the gluten. Simply swap the gluten free flour blend with your favorite all-purpose flour.
Which Gluten Free Flour Works Best?
I ALWAYS use King Arthur Measure for Measure Gluten Free Flour Blend. Haven't found a recipe yet that won't work with this healthy alternative to all-purpose flour. I even have an Amazon subscription setup to save money and so I never run out. I haven't tried this recipe with any other flour blends and they'll all work differently. If you try it with something else, let me know how it goes!
Check out this comparison I did on gluten free flour blends and why King Arthur Measure for Measure is the best!
Can I make this gluten free scone recipe ahead of time?
You bet! Create the recipe all the way until baking. Cover and chill the dough for 30 minutes, or up to overnight. That way you can wake up and bake for warm morning scones! This is my favorite trick when I have overnight guests or an early morning meeting. All the work is done the night before and all the enjoyment comes quick in the morning!
*recipe adapted from New York Times Giant Cinnamon Roll Scone
Got any other sweet breakfast recipes? You bet! Here's some of our readers favorites.
- Peanut Butter and Jelly Oat Bars - a kid classic for breakfast or a snack
- Blueberry Muffin Cake - crumb topping puts this cake over the top
- Shortcut Blueberry Cream Cheese Danish - take the work out of this classic recipe
- Crustless Quiche with Gruyere and Caramelized Onions - a show-stopping quiche recipe
- Espresso Double Shot - our most popular coffee recipe (like Starbucks, but better!)
How to store scones
To keep scones fresh, they can be placed in an air-tight container or ziploc bag lined with a paper towel to absorb any moisture. These can also be kept fresh under a cake dome at room temperature for up to 5 days.
To freeze, completely cool and cut scones. Prepare for freezing before adding icing. Wrap each scone tightly with saran wrap and place in a ziploc freezer bag.
To reheat scones, remove from freezer and unwrap the saran wrap. Place on a microwave safe plate and heat at 15 second intervals until warmed through to the center.
Add icing after reheating. Enjoy!
Gluten Free Cinnamon Roll Scones Recipe
For the Dough
- 2 ¼ cups gluten free flour King Arthur Measure for Measure
- ⅓ cup granulated white sugar
- 1 TABLESPOON baking powder
- ½ teaspoon salt
- ¾ cups unsalted butter cold, cubed
- ¾ cups whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted
- ¼ cup light brown sugar or dark brown sugar
- 2 teaspoons ground cinnamon
- 2 cups powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
Make the Dough
- In a large bowl, whisk together the GF flour, granulated sugar, baking powder and salt. Add the cold, cubed butter and pinch and press until the mixture resembles course sand. (Shortcut method: use a food processor to mix the butter in seconds.)
- Make a well in the center of the sand mixture and add the milk and vanilla. Toss and fold until it comes together to form a loose dough.
- Dust a large work surface with more GF flour and turn the dough out onto it. Press the dough into a 5 inch x 14 inch rectangle. Be sure it is not sticking to the work surface.
Make the Filling
- Preheat oven to 350°F.
- In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle/spread the sugar mixture on top of the dough to cover fully.
Build the Roll
- Cut the dough lengthwise in 4-5 equal strips. Pick up a strip and place it sideways on the parchment paper lined baking sheet and wrap it around itself in a circle (like a snail shell). Pick up another strip and start where you left off continuing in a circle until all strips have been used and you have a circle about 9 inches in diameter.
- Gently press the layers together, using your hands, to adhere the strips to each other.
- Bake for 25-30 minutes, until light brown around the edges and the center is set.
- Remove and allow to cool for 30 minutes (or more) and transfer to a cutting board.
Make the Glaze
- In a small bowl whisk together the powdered sugar and vanilla with enough milk to make the glaze spreadable. Add more milk as needed. Drizzle over the scones.
- Slice scones into 8 wedges and serve!