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Cinnamon Bun Scones

Cinnamon Bun Scones have all the wonderful flavor of cinnamon rolls in an easy-to-make scone!

Cinnamon Bun Scones on a wire rack

Like so many, I adore cinnamon rolls. All that gooey cinnamon-y-ness is just irresistible. Unfortunately, I don’t make them that often. Actually, that could be a good thing considering how very much I enjoy them.

In any case, cinnamon rolls are a labor of love for me. These Cinnamon Bun Scones, however, are low on the labor scale yet high on the deliciousness scale. Now that’s the kind of breakfast baking I can really love.

overhead view of Cinnamon Bun Scones on a wire rack

I happened upon this recipe as I was looking for something quick and easy for Sunday breakfast. I was intrigued by the simple ingredients and the promise of something that would taste like cinnamon rolls without all the work.

And I was so not disappointed.

These Cinnamon Bun Scones taste so much like cinnamon rolls without actually being cinnamon rolls. I’m so completely amazed by them. They’re really simple to make from ingredients you’re likely to have on-hand. And the taste is phenomenal. I just love that sweet cinnamon swirl and the sweet, simple glaze.

Enjoy all the great flavors of cinnamon buns in these quick and simple Cinnamon Bun Scones. - Bake or Break

Tips for Success

  • Measure accurately. Use a kitchen scale if possible. Otherwise, use the spoon and sweep method and take care to measure well.
  • Toast the pecans. While this isn’t a requirement, you’ll get a great flavor addition from toasting the pecans. To toast them, spread the pecans in a single layer on a lined, rimmed baking sheet. Bake at 350°F for 10-15 minutes, or until toasted and fragrant.
  • Use cold butter. If your kitchen is warm, you may want to return the butter to the refrigerator after cutting it into cubes so it will be cold for mixing.
  • Use a scoop for portioning. Not only will it just make portioning easier, it will also help ensure even baking by making all of the scones the same size.

Do yourself a favor. Make these Cinnamon Bun Scones as soon as is humanly possible. Seriously, they are that good. The oats and cinnamon and vanilla and pecans all just come together into one of the best things I’ve had for breakfast in a very long time.

Find more breakfast treats in the Recipe Index!

More Scone Recipes

Video Tutorial: Cinnamon Bun Scones

Cinnamon Bun Scones

Yield 12 scones
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes

Simple to make and a pleasure to eat, Cinnamon Bun Scones are a fabulous sweet, cinnamon-y treat for breakfast or for snacking!

Cinnamon Bun Scones on a wire rack


For the scones:

  • 1/2 cup (about 60g) toasted chopped pecans
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups (240g) all-purpose flour
  • 1 cup (99g) old-fashioned rolled oats
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
  • 3/4 cup (177ml) milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

For the glaze:

  • 3/4 cup (82g) confectioners' sugar, sifted
  • 3 to 4 teaspoons milk


To make the scones:

  1. Preheat oven to 425°F. Line baking sheets with parchment paper.
  2. In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
  3. In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
  4. Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined.
  5. Sprinkle the cinnamon mixture over the dough. Gently stir until the batter is just swirled with the cinnamon mixture.
  6. Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
  7. Bake 11 to 13 minutes, or until golden brown.
  8. Cool the scones on a wire rack for 5 minutes while you make the glaze.

To make the glaze:

  1. Combine the confectioners' sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
  2. Drizzle the glaze over the warm scones.


*A 1/4-cup scoop works wonderfully!

Recipe slightly adapted from Quaker.

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    80 Comments on “Cinnamon Bun Scones”

  1. I just made these and they are awwwwsome!!! I’ve put some in the freezer raw and will see how they bake up after being frozen.

  2. Hey, the cinnamon bun scones sound so good. I’ve always wanted to try scones but for some reason have yet to make them.

  3. Make sure your butter is frozen and your milk and egg is ice cold, it makes all the difference.

  4. Just made these and they were very very good!

  5. I found the sweetness level lacking. I will make again and use a bit more brown sugar. Otherwise great recipe. 

  6. I just made these for breakfast…Frist time making any kind of scones. They are yummy and will mak again. 

  7. I haven’t made yet but are making to take to a tea at my club. But wanted to address the remark that they weren’t sweet enough, on a cruise we were taking they served high tea at 4 o’clock each day and served scones. They were plain and served with butter and jelly, let me tell you, they tasted like a dried up biscuit! That was the reason I attended I wanted to taste a scone, I attended several they never got better. I was very disappointed.

  8. Scones really are not supposed to be that sweet. They are a cross between a bread and cookie. Since they are served with tea or coffee, which has a strong taste in itself, they are really not meant to be very overpowering. However, they are not supposed to be a “dried up biscuit” either. Although dry, they are meant to be to have some moisture, as you are not supposed to choke on it. Usually if you dip them into your coffee and take a bite, the coffee compliments the cinnamon in the scone.

    I’m excited about this recipe, going to give it a try!!!

  9. These were delicious! I didn’t have any pecans, but they were good without them as well.

  10. I wonder if you could put raisins in them instead of the pecans??

  11. Do these freeze ok?

  12. Amazing cinnamon scones! Made without pecan nuts, such a hit with my boys who love cinnamon. Have made twice in two days! They are beautifully crispy on the outside and soft and moist on the inside! Perfect for breakfast or tea.

  13. Can you make it with almond milk instead??

    • Hi, Hannah. I’ve never used almond milk, so I can’t say for sure. I’d recommend following the manufacturer’s guidelines for substitution. If you try it, please come back and let me know how it works.

  14. Pingback: Cinnamon Bun Scones – Tiny Kitchen Sweets

  15. These were yummy and easy to make. Will definitely make again:)

  16. How many calories for one scone you think? 

  17. I substituted almond milk (1:1 ratio) in both the scones and the glaze and they were fantastic! I had vanilla almond milk on hand so I halved the vanilla extract.

  18. It was a last-minute decision to make the scones and my butter was not frozen. A lot of the butter did melt out of the scones. They were still delicious and moist and I will make them again only with frozen butter.

  19. Made a batch today! Love them. I didn’t have powdered sugar to make the glaze so I sprinkled just a little regular sugar on Top before baking. 

  20. Can you use quick oats?

  21. Can I substitute cream for milk?

  22. How many does the recipe make

  23. Can you use quick 1 minute oats?

  24. Have you tried buttermilk instead of milk? You’d need to add some sugar to offset the tang & sweeten ’em up a little more. And maybe just a pinch of baking soda. I’m dairy intolerant but can handle buttermilk that’s truly a cultured buttermilk. And it gives such a beautiful , tender crumb. I’m definitely trying this recipe! I also plan to try it with a lively SOURDOUGH discard subbed for about 1/3 cup of flour and some of the liquid plus even more sugar to balance the tang. I figure about 3 T. of sugar. Can’t wait to play with & TASTE these lovelies!

  25. Hi, Nanci. I just misspoke, although you can certainly add some vanilla if you like.

  26. I just made these today and they are delicious!  I didn’t have pecans so I used cinnamon chips.  They worked very well.  These scones are very easy to make. I enjoy scones with coffee on a chilly morning.  Thank you for this great recipe!

  27. I can’t wait to try these.. one question though can these be frozen after baked? 

  28. photo shows round and cut in sections. please stick to specifics

  29. This looks so good! What a great way to still enjoy a favorite but with a different texture! 

  30. Thanks for sharing! Does it keep long?

  31. These are amazing! Thank you !!

  32. Should the butter be frozen or just cold? I saw some comments saying they should be frozen.

  33. Are the oats optional?

  34. How many does the recipe make? Just need to know if I would need to double or not?

  35. I converted them to vegan w plant based butter , egg replacement and flax milk!  They turned out perfectly!!!
    So soft and fluffy…. better than any vegan ones I tried!
    This is a keeper!
    Do you think you could add blueberries?

  36. These were fabulous. Made exactly as written.
    I will try with golden raisins next time. And there will be a next time.
    Going to try your 6-inch Hummingbird cake soon.

  37. I wanted to try these for a bake sale for my son’s football team.  Oh my goodness, are they good.  So easy to make and I love that I had everything for them already in my kitchen.  Toasting the pecans is key!!

  38. Just made these and they are delicious! 

  39. Hi Jennifer, your recipe for these cinnamon pecan scones sounds wonderful. I’m going to be making them as gifts at my mothers senior living community and to help with my prep since I have to make so many do you think it would work if I froze the raw dough after scooping on to a sheet pan. That way I could bake them the day of delivery. Thanks so much for the recipe and for helping me with my project. Judy  C.

  40. Can’t say enough about this wonderful recipe! (Except that I used raisins instead of pecans) The ease of making them! The aroma when baking! The size! The simple, but lovely glaze! The taste! The taste! The taste!
    I am going to make 18 or 24 next time. Will reduce the calories some and still have the taste of decadence. 

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