Giant Cinnamon Roll Scone

Alternative wording for step 7: Cut your rectangle into 4 equal strips, in the direction of stripes on an American flag. Take one strip and roll it into a cinnamon roll, then set it in the center of the pan. Take the next strip and wrap it around the first cinnamon roll to create a larger cinnamon roll. Repeat with the third and fourth strips so that in the end you have one giant cinnamon roll in the middle of your pan, then press down on it gently to make the whole thing about 9in in diameter.

I can't for the life of me picture what you are talking about in step 7. Can you please clarify, or add pictures? thank you!

Made this a second time in a cast iron skillet lined with parchment —25 min at 350. Came out beautifully! Bonus, you don’t have to chill the dough for 30 min, so you can get to the deliciousness faster!

I think you are to make a large cinnamon roll, starting with the center and working outward, starting each of the 3 remaining strips where the previous left off. The first strip is rolled to make the center, then the others rolled around to it to form a larger circle. I hope that makes sense!

There is a video of recipe on the author's Instagram @erin.bakes Very helpful!

I mixed the dough in my mixer with the paddle attachment until just formed and then skipped to the part where you pat out dough and spread with cinnamon/butter. Worked great!

Followed the note below about baking in a parchment lined cast iron skillet for 25 minutes, then baked a couple of extra minutes. Came out delicious. I also backed the sugar in the scone dough down to 1/4 cup. Could back it off even more since the sugar in the filling and the icing is plenty.

I made this with King Arthur gluten free flour and it turned out great! I did have to cook it for an additional 15 minutes to get the desired scone texture

Lots of work but the end product is quite special. Recommended cooking time is, however, not sufficient. Using 24 minutes, from the outer edge half-way to the center of the circle the result was more or less acceptable but the remainder required at least an additional five to seven minutes of time. It might be better to separate the circle into two half circles. Think of it as social distancing for scone dough.

Mine came out underdone inside, even though the outside looked perfectly beautiful. I’m going to make them in a cast iron skillet next time and report back!

If you look at the picture, it's one continuous spiral (like a traditional cinnamon role)...so you role the first of the 4 strips into a coil, place in center of baking sheet, then continue coil effect by wrapping each of the other 3 pieces around coil, creating a bigger coil. Voila!

I did not have cream, so I used mostly coconut milk and a bit of half-and-half. Worked great. Did not have a coconut flavor.

As many have stated, the directions are a little confusing, but don't overthink it. Keep in mind that the final shape is a cinnamon role and you'll need strips long enough to form a cinnamon roll. A second note is that I actually cooked mine in a cast iron skillet for 40-45 minutes. The tops of the scones browned, but did not burn. There were no raw sections in the dough. Lastly, unless you NEED a bunch of icing, the icing amount can be halved, and I maybe only used a 1/3 of the icing.

I made a vegan version of this and it turned out fantastic! I used Miyoko’s European style vegan butter (cultured cashew based butter) and Coconut cream in place of the heavy cream. Did not taste like coconut at all and was just as moist and fluffy as the real deal. 10/10

I think half and half or maybe even whole milk would work fine here. I would increase the butter by 1-2 tablespoons to compensate for the loss of fat, though.