Sweet Potato Cinnamon Roll Scones
These Sweet Potato Cinnamon Roll Scones are soft, fluffy, and perfectly tender on the inside with golden, crisp edges. Rolled with a warming brown sugar cinnamon swirl, they’re baked to perfection and finished with a rich brown butter maple vanilla bean glaze. Serve them warm with a pat of butter, a sprinkle of flaky sea salt, and a hot cup of coffee for the ultimate cozy treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the scones, creating a soft yet sturdy structure that stays fluffy inside.
Granulated Sugar: Sweetens the dough and balances the spices without overpowering.
Baking Powder: Provides lift, giving the scones their tender, airy texture.
Baking Soda: Works with the yogurt or sour cream for extra rise and softness.
Pumpkin Pie Spice or Cinnamon: Adds cozy, warming fall spice flavor throughout the scones.
Salt: Balances sweetness and enhances overall flavor.
Salted Butter: Cold and grated into the flour for flaky, layered scones.
Sweet Potato Purée: Adds natural sweetness, moisture, and color while keeping the scones soft.
Greek Yogurt or Sour Cream: Adds tang and helps create a tender crumb.
Egg: Binds the ingredients together and adds richness.
Vanilla Bean Paste or Extract: Infuses the dough and glaze with warm, aromatic vanilla flavor.
Heavy Cream: Brushed on top for a golden, bakery-style finish.
Turbinado or Coarse Sugar: Optional topping that adds crunch and sparkle.
Brown Sugar: Used in the cinnamon swirl for a rich, caramel-like sweetness.
Cinnamon: Spiced swirl inside and in the coating for classic cinnamon roll flavor.
Powdered Sugar: Base for the glaze, giving a smooth and silky finish.
Browned Butter: Adds nutty, toasty depth of flavor to the glaze.
Maple Syrup: Brings natural sweetness and a cozy fall flavor to the glaze.
Milk: Thins the glaze for the perfect drizzling consistency.
Pinch of Salt: Balances the sweetness in the glaze and enhances flavor.
Why You’ll Love Sweet Potato Cinnamon Roll Scones:
Soft, Fluffy Texture: The sweet potato keeps the scones moist and tender on the inside while still baking up golden on the outside.
Cinnamon Roll Twist: Rolled up with a gooey brown sugar cinnamon swirl, these scones have the cozy flavor of a cinnamon roll in scone form.
Brown Butter Glaze: The brown butter maple vanilla bean glaze adds a nutty, rich sweetness that ties everything together.
Perfectly Spiced: Warm spices paired with sweet potato give each bite a comforting, seasonal flavor.
Cozy Fall Breakfast: Best enjoyed warm with butter, flaky sea salt, and coffee—ideal for autumn mornings.
Unique Yet Familiar: Combines the classic flavors of cinnamon rolls with the rustic charm of scones.
Easy to Serve: No frosting or layering required—just bake, drizzle with glaze, and enjoy.
Impressive but Simple: Beautiful enough for brunch or holidays, but straightforward enough for a weekend treat.
Great Use for Sweet Potatoes: A creative way to enjoy sweet potatoes in a baked good that feels special.
Tips for Making Sweet Potato Cinnamon Roll Scones:
Use Cooked, Mashed Sweet Potato: Make sure the sweet potato is completely smooth and cooled before adding to the dough for the best texture.
Measure Flour Correctly: Weigh your flour for accuracy, or spoon and level it into the measuring cup. Too much flour will make the scones dense instead of fluffy.
Don’t Overwork the Dough: Mix until just combined to keep the scones soft and tender—overmixing can make them tough.
Roll Gently for the Swirl: When spreading and rolling the brown sugar cinnamon filling, don’t press too hard or the layers may squeeze out.
Chill Before Baking: Place the shaped scones in the fridge for 30-60 minutes, or the freezer for 15–20 minutes before baking to help them hold their shape and rise taller.
Bake on Parchment Paper: Prevents sticking and makes cleanup easier, especially with any caramelized filling that may escape.
Brown the Butter for the Glaze: Watch closely while browning the butter until golden with a nutty aroma—it’s the key to deep flavor.
Glaze While Warm: Drizzle the brown butter maple vanilla glaze over the scones while they’re still slightly warm so it seeps into the top layer.
Serve Fresh: These scones are best the day they’re made, warm with butter and a sprinkle of flaky sea salt.
Make Ahead Option: You can assemble the dough, cut into wedges, and refrigerate overnight. Bake straight from the fridge in the morning for fresh, warm scones.
How to Store Sweet Potato Cinnamon Roll Scones:
Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days. They’ll stay soft but are best enjoyed fresh.
Refrigerator: Place scones in an airtight container in the fridge for up to 4–5 days. Reheat gently in the microwave or oven before serving.
Freezer: Wrap cooled scones individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or reheat straight from frozen in the oven at 325°F until warmed through.
Make Ahead (Unbaked Dough): Prepare the scone dough, shape, and cut into wedges. Place on a baking sheet, cover tightly, and refrigerate overnight. Bake straight from the fridge the next day.
Glaze Storage: Store leftover brown butter maple vanilla glaze in an airtight container in the fridge for up to 1 week. Reheat gently until pourable before drizzling over scones.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes — you can prepare the dough, shape the scones, and refrigerate them overnight. Bake straight from the fridge the next morning for fresh, warm scones.
Q: Do I need to cook the sweet potato first?
A: Yes — the sweet potato should be cooked, mashed, and cooled before adding it to the dough. This ensures the right texture and flavor in the scones.
Q: Can I freeze the dough before baking?
A: Absolutely. Shape the scones, freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 3–5 extra minutes to the bake time.
Q: Can I make these without the glaze?
A: Yes — they’re delicious plain or with just butter, but the brown butter maple vanilla glaze really takes them to the next level.
Q: Can I substitute canned sweet potato puree?
A: Yes, canned puree works as long as it’s plain and not spiced or sweetened. The texture may be slightly softer than using fresh.
Q: How do I know when the scones are done?
A: The tops should be golden brown, firm to the touch, and a toothpick inserted in the center comes out clean.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Definitely. Pecans, walnuts, or even white or dark chocolate chips pair beautifully with the sweet potato and cinnamon flavors.
Q: Can I make these dairy-free?
A: Yes — use vegan butter and a dairy-free yogurt or cream substitute. The flavor will be slightly different, but still delicious.
Love sweet potato? Check out my other sweet potato fall-inspired recipes:
Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
Sweet Potato Cinnamon Roll Pancakes with Vanilla Bourbon Maple Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sweet potato cinnamon roll scones. Happy baking!
