These gluten-free cinnamon roll scones put a cinnamon ribbon inside a triangular scone, then finish it with cream cheese frosting. The dough is rolled into a log before it is flattened and cut, so the swirl runs through the crumb rather than sitting only on the surface. A cold dough and a spreadable filling make the pattern easier to keep.
Cold butter is the starting point
Use refrigerator-cold butter and yogurt for the dough. Work the butter into the flour with short movements and stop before every piece disappears. Warm, greasy dough is a sign to pause and chill it. The filling uses softened butter, but that does not mean the dough butter should be soft too.
Cut after freezing
The short freezer rest makes the assembled rectangle easier to divide without dragging the cinnamon through the cut edges. Slice the firm dough with a sharp knife, then transfer the wedges onto a room-temperature baking tray. Give them space to expand. A little surface cracking is normal for this rustic shape.
Frost at the right moment
Let the scones cool before adding the cream cheese topping. Frosting a hot wedge turns a defined ribbon into a puddle. For serving later, keep the topping cold and add it close to serving time. A bare scone can be warmed separately, then topped once it has cooled enough to hold the frosting.
Gluten-free ingredient checks
Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.
For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Milk. Check your flour blend for additional allergens.
Serving and storage
Refrigerate frosted leftovers in a sealed container for 2–3 days. These are best the day they are baked.
For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.
Gluten-Free Cinnamon Roll Scones
Ingredients
Method
- Stir the softened filling butter, brown sugar and tablespoon of cinnamon into a smooth paste. Keep it separate from the cold dough ingredients.
- Combine the flour, sugar, baking powder, xanthan and salt. Rub in the cold cubed butter, leaving some pea-size pieces. Stir in the cold yogurt and vanilla until the dough holds together. Add a little extra yogurt only if dry flour remains; knead gently three or four times.
- On lightly floured parchment, roll the dough to 10 × 12 inches. Spread with the cinnamon paste, roll into a 12-inch log, then pat it to a 12 × 3 1/2-inch rectangle. Small cracks are fine. Cover and freeze for at least 15 minutes, until firm.
- Heat a conventional oven to 400°F / 200°C. Cut the cold rectangle into four pieces, then split each diagonally to make eight wedges. Place on a fresh parchment-lined baking sheet with generous gaps.
- Brush with yogurt and scatter over the cinnamon sugar. Bake 18–20 minutes, until golden with browned edges. Rest on the tray for 5 minutes, then move to a rack.
- Mix the cream cheese, powdered sugar and vanilla until smooth, then whisk briefly until lighter. Pipe onto cooled scones.
Notes
Refrigerate frosted leftovers in a sealed container for 2–3 days. These are best the day they are baked.
Contains: Milk. Check your flour blend for additional allergens.
Weigh the flour. Check labels and prevent gluten cross-contact.