Disclosure: I received the Cinnabon® products used and was entered for a chance to win aCinnabon Creations prize package in exchange for this post. No monetary exchange took place. All opinions are my own.
1 tablespoon Baking Powder
½ teaspoon Salt
2 tablespoon Sugar
5 tbsp. Unsalted Butter, Cold, Cut into 1-inch cubes
1 cup + 1 tablespoon Heavy Cream
To make the scones, combine the flour, baking powder, salt, sugar, and cinnabon sprinkle topping in a large bowl. Cut the butter into ¼ inch squares, and add it to the flour mixture. Using your hands, or a fork, break up the butter so it incorporates into the flour mixture. When the butter pieces are no bigger than small peas, and the mixture is crumbly, make a well in the center and add the heavy cream. Using a spatula or wooden spoon, fold the mixture until the heavy cream is fully incorporated into the flour mixture.
Transfer the dough to a lightly floured surface. Lightly dust the top and the sides of the dough with flour. Using your hands, flatten the dough into a large rectangle until it is about ¼-inch thick.
Starting with the shorter end of the rectangle, slowly roll the dough up into a long, tight log. Flour the edges of a sharp knife, and carefully cut the log into 1-inch thick rolls. To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough.