Eggnog Cinnamon Roll Scones
If you love holiday baking but don’t want the effort of traditional cinnamon rolls, these Eggnog Cinnamon Roll Scones are the perfect cozy shortcut. They’re tender, buttery, and full of warm cinnamon swirl flavor—just like a cinnamon roll—but made with an easy scone dough that comes together in minutes. Using real eggnog in the batter keeps the scones soft and rich (never dry!), while a hint of nutmeg gives them that classic holiday flavor. They’re festive, simple, and the kind of breakfast treat that instantly feels like Christmas morning!
Instead of being dry or crumbly like many scones, these bake up soft, flaky, and almost pastry-like with buttery layers throughout. And that cinnamon-brown sugar swirl running through the center? It melts into the dough as it bakes, giving every bite that gooey cinnamon-roll experience without kneading, rising, or waiting.
Eggnog Cinnamon Roll Scones
Ingredients
- 2½ cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 10 tbsp cold butter grated
- 1 cup eggnog
- 1 egg
- 1 tsp vanilla
- 1 tbsp heavy cream for coating
For the Cinnamon Roll Swirl:
- 4 tbsp softened butter
- ½ cup brown sugar
- 1 tbsp cinnamon
For the Icing:
- 4 tbsp powdered sugar
- 1-2 tbsp eggnog
Instructions
- In a large mixing bowl, whisk together 2 ½ cups flour, 1 tbsp baking powder, 2 tbsp granulated sugar, 1 tsp salt, 1 tsp cinnamon & ½ tsp nutmeg until combined.
- Using a cheese grater, grate 10 tbsp cold butter directly into the dry mixture. Use your hands or a pastry cutter to gently toss and rub the butter into the flour until it forms a mealy, crumbly texture with pea-sized pieces of butter throughout.
- In a separate small bowl, whisk together 1 egg and 1 cup eggnog until smooth. Pour the egg–eggnog mixture into the dry ingredients. Stir just until the dough comes together. Sprinkle your work surface with flour and use your hands to mold the dough it into a large rectangle, flattening out with a rolling pin until about 1" thick.
- In a small separate bowl, combine the 4 tbsp softened butter, ½ cup brown sugar and 1 tbsp cinnamon to make your cinnamon roll filling. Spread it out evenly onto your scone dough.
- Begin rolling the dough lengthwise tightly just like a traditional cinnamon roll. Use a sharp knife to slice into 6–8 pieces (either squares or triangles). Arrange the pieces tightly together on a lined baking sheet and brush the tops with heavy cream to keep moist while baking.
- Bake at 350°F for 22- 30 minutes, or until lightly golden and baked through. Some butter may escape from the sides while baking, that's okay!
- Combine 4 tbsp powdered sugar with 1-2 tbsp eggnog depending on desired consistency. Glaze warm and enjoy!
These are incredible! I am making these for every upcoming Christmas party!
So Yummy!! Hoping another version comes out once the holiday season is over and eggnog is not on the store shelves. I have made these multiple times and they’re immediately devoured by all!
Love them! Great substitute for cinnamon rolls!
A++! Made on xmas morning and they were the most tasty, festive treat!
I just found the recipe – as a friend had shared your Cinnamon Raisin English muffin recipe. Had a little less than a cup of eggnog I needed to use and these were perfect! I baked for a little less than max time. They were moist and cinnamoney 😜🥰….will definitely make again.
Make these with fresh milled flour and they are amazing! They are a huge hit and not too crumbly.