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cinnamon roll sourdough scone on a wooden cutting board

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 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
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