So fervent was my desire to bake these that I turned on my oven (400 degrees, no less) on an 85-degree day.
They were a little fussy because of the heat, but on a cold winter day when you’re not ready to bust out the yeast to make cinnamon rolls (who ever wants to do that, seriously?!), these would be perfect.
They are literally just a nice buttermilk scone dough all rolled up with melted butter and cinnamon. So easy!
They take a bit longer to bake and cool than your normal scone, but right out of the oven they have all the best parts of a yeasted cinnamon roll without all the work: hot, melty, crystallized cinnamon sugar and sweet, light, flaky dough.
I will never make another traditional cinnamon roll again! Okay, well, to be honest, I have never actually made a legit cinnamon roll before… but now I will never have to.