Cinnamon Scone Bread

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This bread offers the best of everything in a baked good: well-spiced with fragrant cinnamon, crispy ends, soft and tender middles, and a crunchy sugar topping.

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My love of scones is well-published on this site.  It all started with the cinnamon crunch scones from Panera; I used to be obsessed!  Until they started putting that weird glaze on top, then I was over it.  This is everything I loved about those scones but in pull-apart bread style.

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You will essentially make a scone dough specked with cinnamon bits, but roll it out, layer it with copious amounts of streusel, cut into rectangles and layer together into a loaf pan.   The layering process sounds harder than it is; check out the detailed instructions on Food 52’s post (scroll through the pictures for a rough idea).  I made mine a little differently by adding the streusel mix onto the entire dough, instead of alternating as seen in the photos.  I also highly recommend seeking out cinnamon bits; you can order them from King Arthur Flour.  Cinnamon chips can definitely be substituted if that’s easier!

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I love that crunchy, crackly sugar topping on this bread so much that I obviously couldn’t stop taking pictures of it.

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This bread is best warm right out of the oven, so gather lots of hands around to pull this baby apart.

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Cinnamon Scone Bread

  • Author: Amanda
  • Yield: 4 to 6 servings
  • Category: Bread-y Things, Breads


This bread offers the best of everything in a baked good: well-spiced with fragrant cinnamon, crispy ends, soft and tender middles, and a crunchy sugar topping.



  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon heavy cream


  • 2-1/2 cups (319 grams) all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons butter, cubed and chilled
  • 1/2 cup cinnamon bits or chips
  • 1 teaspoon cinnamon
  • 1 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1-1/2 teaspoons pure vanilla extract
  • Turbinado sugar, for sprinkling


  1. For the Streusel Filling: Mix together the flour, sugars, and cinnamon.  Stir in the cream to combine.  This will not be a crumbly streusel; more of a wet, sugary sprinkle.
  2. Preheat the oven to 375°.  Lightly grease a 9 x 5-inch loaf pan.
  3. Place the flour, sugar, baking powder and salt in a large mixing bowl.  Cut the butter in using a pastry blender or your fingers until a coarse meal forms; you should still see small chunks of butter.  Add the cinnamon bits and cinnamon, and toss to combine.  
  4. In a measuring cup or small bowl, lightly beat the egg.  Add the cream and vanilla extract and whisk to combine.  Add to the flour mixture and gently fold in to combine. When the dough begins to form, turn out onto a lightly floured surface and bring together with your hands.    Pat the dough into a 14 x 6-inch rectangle.  
  5. Brush the dough with a thin layer of heavy cream.  Sprinkle the streusel filling all over the dough, spreading into an even layer. Cut the rectangle into half lengthwise and then cut each half into 6 equal pieces.  Layer a few pieces together and then transfer them upright into the prepared pan (it will look like a sideways lasagna with dough and streusel layers visible from the top of the pan).  Continue this process until all the pieces are layered upright in the pan. Brush the top with cream and generously sprinkle with turbinado sugar.
  6. Bake on the center rack for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.  If the top is browning too quickly, cover with aluminum foil in the last 10 to 15 minutes.  Let cool for 15 minutes before serving.


Inspiration: Cinnamon Scone Bread on

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