Wednesday, August 15, 2012

Cinnamon Roll Scones


Am I the only one that immediately craves a Cinnamon Roll when I walk by Cinnabon in the mall?  The smell is just so enticing.  Luckily for my waistline, I haven’t actually broke down and got one in a few years.  But that craving does have me going home and making something sweet for myself.

When I was contacted to participate in a contest involving 2 new Cinnabon products - Sprinkle Cinnamon Roll Topping and Cinnamon Roll Syrup – I immediately knew I wanted to participate.  I love trying new products, especially when they allow me to bring the flavors of Cinnabon into my home.


What I came up with is these Cinnamon Roll Scones.  Instead of using a yeasted dough, I used my favorite scone recipe to create cinnamon rolls.  Inside the scones, I slathered a thick layer of the cinnamon roll syrup on top of the dough, and then sprinkled a generous amount of sprinkle topping on top.  After cutting the rolls, I placed them on top of a bed of brown sugar and more cinnamon roll syrup.  The result was a gooey, soft, tender, and sweet Cinnabon Roll. 


Feel free to visit the Cinnabon Facebook page to look at these new items.  And while your add it, like their page :).

My husband and I couldn’t stop eating these scones.  We seriously kept going back for more.  Trust me on this one and make these scones for yourself!


One exciting part of this contest is if I win a lucky reader will also win!  So let's cross our fingers :).

Disclosure:  I received the Cinnabon® products used and was entered for a chance to win aCinnabon Creations prize package in exchange for this post.  No monetary exchange took place.  All opinions are my own.






Cinnamon Roll Scones
For Printable Recipe, Click here!

Makes: 10 Small Rolled Scones, About 1½-inches wide x 1-inch tall

For the Scones
2 cups All Purpose Flour
1 tablespoon Baking Powder
½ teaspoon Salt
2 tablespoon Sugar
2 tablespoons Cinnabon Sprinkle Cinnamon Roll Topping
5 tbsp. Unsalted Butter, Cold, Cut into 1-inch cubes
1 cup + 1 tablespoon Heavy Cream

For the Filling
2 tablespoons Heavy Cream
¼ cup Cinnabon Cinnamon Roll Syrup
5 tablespoons Cinnabon Sprinkle Cinnamon Roll Topping

For the Bottom Layer
½ cup Brown Sugar
2 tablespoons Cinnabon Cinnamon Roll Syrup


Preheat the oven to 400 degrees F.  Lightly butter the bottom and sides of a 9-inch pie dish.  Set aside until needed.

To make the scones, combine the flour, baking powder, salt, sugar, and cinnabon sprinkle topping in a large bowl.  Cut the butter into ¼ inch squares, and add it to the flour mixture.  Using your hands, or a fork, break up the butter so it incorporates into the flour mixture.  When the butter pieces are no bigger than small peas, and the mixture is crumbly, make a well in the center and add the heavy cream.  Using a spatula or wooden spoon, fold the mixture until the heavy cream is fully incorporated into the flour mixture.  

Transfer the dough to a lightly floured surface.  Lightly dust the top and the sides of the dough with flour.  Using your hands, flatten the dough into a large rectangle until it is about ¼-inch thick.

Using a pastry brush, brush the top surface of the dough with the heavy cream.  Follow the heavy cream with the cinnabon syrup, brushing the syrup on the complete surface of the dough.  Finish by sprinkling the cinnabon sprinkle topping on top.

Starting with the shorter end of the rectangle, slowly roll the dough up into a long, tight log.  Flour the edges of a sharp knife, and carefully cut the log into 1-inch thick rolls.  To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough.

Before placing the dough in the baking dish, spread the bottom of the dish with brown sugar and then top with the cinnabon syrup.  Place the rolls into the baking dish, cut side up.  Sprinkle the tops of the rolls with cinnabon sprinkle topping.  Bake the rolls until they turn golden brown, about 20-25 minutes.  Remove the rolls from the oven, and allow them to cool in the pan until they are warm.  Serve the rolls in the pan or carefully remove the remove the rolls before serving.  Enjoy!

These last up to 4 days in a sealed container.

8 comments:

  1. TransmogrifyHorse35August 15, 2012 at 12:14 AM

    http://goo.gl/L2A44

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  2. Ever since having a Cinnabon with my Grannie years and years ago, I've been obsessed with cinnamon + sugar. These look soooo good :)

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  3. I used to work 2 stores down from Cinnabon when I was in high school.  The memories of my breaktimes indulging in cinnabons are pretty fabulous :)

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  4. one of the reasons why I LOVE going to the mall is sneaking by the cinnabon shop just to SMELL them.  The smell alone leaves me weak at the knees!  Oh! And you combined two of my fave breakfast pastries, Krissy. I love the simplicity of scones and the decadence of cinnamon buns. I'm in heaven here. :)

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  5. yummy!
    i crave them too when i walk passed cinnabon! it's like they are calling your name and asking you to eat them so they can fulfill thei cinnamon roll destiny!

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  6. The smell of cinnamon buns is irresistible and I can imagine how wonderful your scones are. Best wishes with the contest!

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  7. Cinnamon buns are one of my all-time favourite foods and they smell amaaaazing...this scone version looks wonderful!

    ReplyDelete

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