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Cinnamon Scone Bread

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A buttery pull-apart loaf with layers of cinnamon streusel sandwiched between tender scone-style dough. This Cinnamon Scone Bread blends the best of monkey bread, scones, and quick bread into a fragrant, beautiful loaf perfect for breakfast, brunch, or coffee breaks.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (8–10 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the streusel filling:

1/4 cup all-purpose flour

2 tbsp granulated sugar

2 tbsp brown sugar

1 tsp ground cinnamon

2 tbsp heavy cream

For the bread:

2 cups all-purpose unbleached flour

1/4 cup granulated sugar (plus more for sprinkling)

1 tbsp baking powder

1/2 tsp kosher salt

1/2 cup chilled unsalted butter, cubed

1/2 cup currants

1 tsp ground cinnamon (or cocoa powder or espresso powder)

3/4 cup heavy cream (plus more for brushing)

1 large egg

1 tsp pure vanilla extract

Instructions

  1. Make streusel: Combine flour, granulated sugar, brown sugar, and cinnamon. Stir in heavy cream until the mixture resembles fine, sandy crumbs. Set aside.
  2. Preheat oven to 375°F (190°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
  3. In a food processor, pulse flour, sugar, baking powder, and salt. Add cubed butter and pulse until pea-sized pieces form. Transfer to a mixing bowl.
  4. Toss currants with cinnamon (or cocoa/espresso powder) and stir into the flour mixture.
  5. In a measuring cup, whisk cream, egg, and vanilla. Fold into the flour mixture until dough just comes together. Add extra cream if needed.
  6. Turn dough onto a floured surface and pat into a 6 x 14-inch rectangle. Cut into 12 equal pieces. Brush each piece with cream.
  7. Sprinkle streusel over 6 pieces and top each with a plain piece to form sandwiches.
  8. Stack the sandwiches upright in the loaf pan, arranging like a sideways lasagna. Brush the top with cream and sprinkle with sugar.
  9. Bake for about 50 minutes, covering with foil for the last 10 minutes to prevent over-browning. Test in a bread section — a clean tester indicates doneness.
  10. Cool for 15 minutes before serving. Slice or tear apart to showcase the layers.

Notes

  • Replace currants with dried cranberries, raisins, or chopped dates.
  • Add orange or lemon zest for a citrus twist.
  • For a chocolate version, use mini chocolate chips instead of currants.
  • Finely diced apples between layers create an apple-cinnamon variation.
  • Dough can be made ahead and refrigerated up to 24 hours before baking.

Nutrition

Find it online: https://cheftinaskitchen.com/cinnamon-scone-bread/