Cinnamon Roll Sourdough Scones – Same Day Sourdough Recipe

Looking for a delicious way to use up your discard starter and craving a sourdough treat you can bake the same day? These cinnamon roll sourdough scones are just what you need!

Tender, stuffed with brown sugar filling, and topped with a simple cream cheese topping, these cinnamon roll sourdough scones will make your house smell like a bakery and delight your family!

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If you want some added nutritional benefits, try long fermenting them (I’ve included directions for both processes below).

Cinnamon Roll Sourdough Scones

These easy same day sourdough cinnamon roll scones blend the cozy flavor of cinnamon and brown sugar with the classic sourdough scone recipe, creating the perfect cozy treat. Top them with a simple cream cheese topping for an extra treat!

5 from 4 votes

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Prep Time 1 hour hr 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American, British

Servings 8

Calories 617 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 Tbsp baking powder aluminum-free
• ½ tsp salt
• ½ cup sugar
• 8 Tbsp unsalted butter frozen and then grated
• ½ cup sourdough starter discard or active
• 1 egg + 1 egg yolk cold
• 1 Tbsp whole milk cold
• 1½ tsp vanilla

Filling

• 2 Tbsp unsalted butter softened
• ⅓ cup brown sugar
• 2 tsp cinnamon

Cream Cheese Topping

• 3 Tbs unsalted butter softened
• 3 Tbsp cream cheese softened
• ½ cup powdered sugar
• ½ tsp vanilla
• 2 Tbsp whole milk adjust as needed
• dash of salt

Instructions

 

Same-Day Method

• Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
• Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Place the scone dough in the refrigerator to chill while you prepare the filling.
• To prepare the filling, cream the butter until smooth. Add the brown sugar and cinnamon and mix until well combined.
• Remove the scone dough from the refrigerator and roll it out into an 8 inch by 12 inch rectangle. Spread the filling evenly over one half of the dough.
• Fold the half without filling over the half with filling to make a smaller rectangle. Then, using a bench scraper or sharp knife, cut your dough into four quadrants. Divide each of these quadrants into half diagonally to create 8 triangular scone-shaped pieces.
• Cover the scones (with plastic wrap or something air-tight) and freeze for 20 minutes; meanwhile, preheat the oven to 425 degrees Fahrenheit.
• When done chilling, remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
• Meanwhile, combine the softened cream cheese and butter and mix with a hand mixer until creamy. Add the powdered sugar, salt, vanilla, and milk and mix until smooth and creamy. Put cream cheese mixture into a piping bag (or a plastic storage bag with the corner clipped) and top the scones. Enjoy!

Long Fermentation Method

• Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
• Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Place the scone dough in the refrigerator to chill while you prepare the filling.
• To prepare the filling, cream the butter until smooth. Add the brown sugar and cinnamon and mix until well combined.
• Remove the scone dough from the refrigerator and roll it out into an 8 inch by 12 inch rectangle. Spread the filling evenly over one half of the dough.
• Fold the half without filling over the half with filling to make a smaller rectangle. Then, using a bench scraper or sharp knife, cut your dough into four quadrants. Divide each of these quadrants into half diagonally to create 8 triangular scone-shaped pieces.
• Cover the scones (with plastic wrap or something air-tight) and allow to ferment for 8-72 hours.
• When ready to bake, preheat the oven to 425 degrees Fahrenheit. Then, remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
• Meanwhile, combine the softened cream cheese and butter and mix with a hand mixer until creamy. Add the powdered sugar, salt, vanilla, and milk and mix until smooth and creamy. Put cream cheese mixture into a piping bag (or a plastic storage bag with the corner clipped) and top the scones. Enjoy!

Notes

• • • Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
   
  • • Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough helps the scones not spread as much.
   
  • • Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.

 

 

Keyword cinnamon roll, cinnamon roll sourdough scones, easy discard recipes, sourdough scones

Kitchen Equipment

Ingredients to Note for Cinnamon Roll Sourdough Scones

• Unsalted, frozen butter – Using unsalted butter allows you to control the amount of salt in the recipe. However, I have tested this recipe with salted butter, and it did taste just fine; it just may depend on which salted butter you use. Using frozen butter helps keep the scones from spreading as much.
• Sourdough starter – You can use discard starter for a quick and easy recipe. (See my tip below regarding chilling if you use discard starter.) However, I also I like using active starter and allowing the maple pecan sourdough scone dough to ferment for better nutrition.
• Extra egg yolk – The extra egg yolk adds richness to the scone dough.
• Cream cheese – I used full-fat cream cheese, and recommend doing so for best flavor.

Tips for Cinnamon Roll Sourdough Scones

• Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
• Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough harden up, helping your scones not spread as much when baked.
• Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk. If the scone dough appears too dry, just add milk one tablespoon at a time until you reach the desired consistency.

Frequently Asked Questions for Cinnamon Roll Sourdough Scones

More Sourdough Scone Recipes

If you like these scones, check out these!

Cheddar and Chive Sourdough Scones

Chocolate Chip Sourdough Scones

Pumpkin Sourdough Scones with Maple Glaze

Cranberry Orange Sourdough Scones

Blackberry Sourdough Scones

Lemon Blueberry Sourdough Scones

Cherry Sourdough Scones

Step-by-Step Instructions and Photos

Same-Day Method

1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
2. Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.

3. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

4. Place the scone dough in the refrigerator to chill while you prepare the filling.

5. To prepare the filling, cream the butter until smooth. Add the brown sugar and cinnamon and mix until well combined.

6. Remove the scone dough from the refrigerator and roll it out into an 8 inch by 12 inch rectangle. Spread the filling evenly over one half of the dough.

7. Fold the half without filling over the half with filling to make a smaller rectangle. Then, using a bench scraper or sharp knife, cut your dough into four quadrants. Divide each of these quadrants into half diagonally to create 8 triangular scone-shaped pieces.

8. Cover the scones (with plastic wrap or something air-tight) and freeze for 20 minutes; meanwhile, preheat the oven to 425 degrees Fahrenheit.

9. When done chilling, remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.

10. Meanwhile, combine the softened cream cheese and butter and mix with a hand mixer until creamy. Add the powdered sugar, salt, vanilla, and milk and mix until smooth and creamy. Put cream cheese mixture into a piping bag (or a plastic storage bag with the corner clipped) and top the scones. Enjoy!

Long Fermentation Method

1. Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
2. Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.

3. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

4. Place the scone dough in the refrigerator to chill while you prepare the filling.

5. To prepare the filling, cream the butter until smooth. Add the brown sugar and cinnamon and mix until well combined.

6. Remove the scone dough from the refrigerator and roll it out into an 8 inch by 12 inch rectangle. Spread the filling evenly over one half of the dough.

7. Fold the half without filling over the half with filling to make a smaller rectangle. Then, using a bench scraper or sharp knife, cut your dough into four quadrants. Divide each of these quadrants into half diagonally to create 8 triangular scone-shaped pieces.

8. Cover the scones (with plastic wrap or something air-tight) and allow to ferment for 8-72 hours.

9. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Then, remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.

10. Meanwhile, combine the softened cream cheese and butter and mix with a hand mixer until creamy. Add the powdered sugar, salt, vanilla, and milk and mix until smooth and creamy. Put cream cheese mixture into a piping bag (or a plastic storage bag with the corner clipped) and top the scones. Enjoy!

And there you have it! I hope you enjoy these same day sourdough cinnamon roll scones as much as I do!