If you love cinnamon rolls and scones, then you must try these soft, flaky, & perfectly sweet Vegan Cinnamon Roll Scones. It truly doesn't get better than buttery scones stuffed with a thick layer of cinnamon sugar and vanilla icing drizzled on top!
A few months ago I created these super decadent Vegan Chocolate Chip Scones and ever since, I've had the biggest urge (and lots of requests from YOU) to create more fun scone flavors.
This cinnamon roll scone recipe inspired these cinnamon bun scones, but with the added bonus of being vegan, dairy-free, & egg-free!
Ingredients:
Ingredient notes:
- Oat milk: Can be substituted 1:1 for any non-dairy milk such as almond or soy milk. You can even replace it with canned coconut milk for even richer scones.
- Vegan butter: My favorites are Earth Balance buttery sticks or Country Crock plant-based butter made with olive oil.
- You can also substitute for frozen coconut oil like I used in my vegan blackberry scones, but if you substitute this you'll want to increase the salt from ½ teaspoon to ¾-1 teaspoon as vegan butter naturally has some salt in it.
- Vanilla bean paste: I used Heilala Vanilla bean paste for most of my vegan dessert recipes and think it gives the best vanilla flavor compared to vanilla extract. However, feel free to substitute for vanilla extract 1:1 if that's all you have.
How to make cinnamon roll scones
Make cinnamon sugar filling
Before making the scone dough, I recommend prepping the cinnamon sugar filling. To do this, mash together softened vegan butter, sugar, and ground cinnamon until a thick pate forms.
Then, set aside to use later.
Make the scone dough
Start by whisking together the dry ingredients including the flour, sugar, baking powder, and salt.
Then, cut in the cubed cold vegan butter until you have a crumbly dough. I recommend using a pastry cutter but a fork also works!
Add in the oat milk and vanilla bean paste. Continue using the pastry cutter to mix the dough until you have a shaggy dough with no dry spots of flour remaining.
Shape, layer, & freeze
Add the scone dough to a parchment-lined baking sheet and form it into a rectangle. Ensure not to overwork the dough here as we don't want the chunks of butter to melt.
Cut the dough in half. Then, spread the cinnamon sugar filling onto ½ of the rectangle. Place the other half of the dough on top and press the outer edges of the dough together to seal.
Then, add the tray of scone dough to the freezer and let it freeze for 10-15 minutes while you preheat the oven to 400F.
Bake the scones
Remove the tray of frozen scones from the fridge and cut into 8 evenly sized squares.
Then, spread the cinnamon scones on the parchment-lined baking sheet so they are a few inches apart.
Add the cinnamon sugar scones to the oven and bake for 18-20 minutes until slightly browned up top and flaky.
Add vanilla icing
Let the scones cool completely, then make the icing by whisking together the powdered sugar, vanilla bean paste, and oat milk.
Drizzle the icing over the scones and let the scones rest for about 5-10 minutes until the icing hardens.
Then, serve these deliciously sweet cinnamon scones and enjoy!
FAQ & Tips:
Can I make cinnamon scones gluten-free?
While I have not personally tried making these cinnamon sugar scones gluten-free, I have heard great things about Bob's Red Mill 1:1 Gluten-Free mix working in my recipes calling for all-purpose flour.
Please note that using flour substitutes like oat flour, almond flour, or coconut flour will NOT work in this recipe.
How do I store cinnamon roll scones?
Baked scones can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for up to one month.
Just let them defrost at room temperature for about 1 hour to enjoy from the freezer!
I can't wait for you to try these flaky, buttery, & perfectly sweet Vegan Cinnamon Roll Scones! They make a deliciously sweet breakfast and are the perfect treat when you're craving a cinnamon sugar dessert. Enjoy!
-TSG
More vegan scone recipes you will love:
Vegan Cinnamon Roll Scones
Ingredients
Cinnamon Sugar Filling:
- 3 Tablespoons sugar
- 2 Tablespoons vegan butter softened
- 1 Tablespoon ground cinnamon
Scone dough:
- 2 ¼ cups all-purpose flour
- 6 Tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegan butter cold and cubed
- ½ cup oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
Vanilla Icing:
- ½ cup powdered sugar
- 1 Tablespoon oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- First make the cinnamon sugar filling by mixing together the sugar, softened butter, and ground cinnamon until a thick and smooth paste forms. Set aside for later.
Make the scone dough
- Add the flour, sugar, baking powder, and salt to a large mixing bowl and whisk together.
- Next, cut the cold vegan butter into chunks. Then, add it to the bowl of dry ingredients and use a pastry cutter to "cut" the butter into the dough until you have a crumbly mixture. You can also use a fork to do this step, though it will take longer.
- Then, add in the oat milk and vanilla. Use the pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be flaky and crumbly, yet should still stick together when pressed.
Shape the scones
- Line a baking sheet with parchment paper and turn the dough out onto the baking sheet.
- Next, form the dough into a rectangle that is about 2 inches in height.
- Cut the rectangle in half. Then, use a spatula to add the cinnamon sugar filling to one half of the rectangle.
- Take the dough without the filling and place it onto the half with the filling. Then, press the edges together as best you can to seal the dough.
- Place the baking tray of scone dough in the freezer for about 10-15 minutes before slicing. While the tray is in the freezer, preheat your oven to 400F.
Bake the scones
- Once the oven has preheated, remove the tray of scones from the freezer and cut into 8 evenly sized squares. Spread the scones on the parchment-lined baking tray so that they are at least 2 inches apart.
- Add the tray of scones to the oven and bake for 18-20 minutes until the scones are browned on top and cooked through.
- Remove the scones from the oven and let them cool completely before topping with the icing.
Make the icing
- Once the scones have cooled, make the icing. Add the powdered sugar to a bowl and whisk in the oat milk and vanilla until a thick icing forms.
- Drizzle the icing over the scones and let the scones rest for about 5-10 minutes until the icing hardens. Serve and enjoy!
Notes
- Please see blog post for substitutions, process shots, and more baking tips!
- Baked scones can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for up to one month.
lynne says
these look amazing! do you think I could substitute an oil for the vegan butter in the recipe? TY!
Megan says
You can substitute frozen coconut oil but that is the only oil that would work as it has to be solid. Then you would have to grate that into the scones similar cutting the butter in.
Leslie says
These are insanely amazing, I am already looking forward to the next time I bake them!!! Literally can't recommend enough - simple ingredients, come together quick, and (most importantly) delicious!
Kelsey says
Fantastic! Everyone who ate them said they tasted like I got them from a bakery. Definitely will be making again!
Megan says
So glad you liked them- and what a nice compliment!
Kara says
Absolutely amazing! I will be making these again for sure.
Megan says
So glad you liked them!
Caitie says
I made these last night - had one for dessert and my husband and I each had one for breakfast this morning. Great recipe! Thanks, Megan.
karen says
Can the scones be put in the fridge before baking instead of the freezer? I have a tiny freezer and don't have room for them in the freezer.
Megan says
Yes, they just need to sit in the fridge a bit longer, probably 30 minutes or so, so the butter firms back up.