Pumpkin Cinnamon Roll Scones
Indulge in the cozy flavors of fall with these irresistible Pumpkin Cinnamon Roll Scones, a delightful fusion of two beloved treats! Combining the flaky, buttery texture of scones with the swirled cinnamon-sugar goodness of cinnamon rolls, this recipe is a must-try for pumpkin lovers. Made with warm spices, real pumpkin puree, and a luscious vanilla glaze, these scones are perfect for breakfast, brunch, or a seasonal snack. With just 20 minutes of prep time and simple techniques like folding and rolling, you'll create bakery-worthy pastries right in your own kitchen. Impress your guests or treat yourself to these golden-brown beauties that pair beautifully with a hot cup of coffee or pumpkin spice tea.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Pumpkin puree
- 0.25 cup Brown sugar
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon (for filling)
- 0.25 cup Brown sugar (for filling)
- 2 tablespoons Unsalted butter (melted, for filling)
- 0.75 cup Powdered sugar (for glaze)
- 1 tablespoon Milk or cream (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, brown sugar, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until the dough just comes together. Be careful not to overmix.
Transfer the dough to a lightly floured surface and shape it into a rectangle about 8 inches by 12 inches.
In a small bowl, mix the cinnamon and brown sugar for the filling. Brush the melted butter over the dough, then sprinkle the cinnamon sugar mixture evenly across the surface.
Roll the dough up tightly from the long side, then gently press it down to flatten slightly, creating a log about 1 inch thick.
Cut the dough into 8 triangles (or circles if preferred) and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until the scones are golden around the edges and cooked through. Allow to cool slightly.
For the glaze, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the slightly cooled scones.
Serve warm and enjoy your Pumpkin Cinnamon Roll Scones!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 26.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
