Weekend Cinnamon Rolls

As the rain pours down endlessly, I can’t help but want to switch on the oven and pull out some of my favorite baking recipes. The cold and damp weather makes for a comforting and cozy weekend inside. Perhaps we will venture out around the island and try to find some sun. It has been so cold here that it even snowed on Haleakalā, the 10k ft crater, nearly 6 inches! When I saw it for the first time one morning, it stopped me in my tracks. It took me right back home to my wintery home in the Green Mountains and snowy Vermont at this time of year. It is a true delight to see while relaxing on a sunny beach under palm trees and then look up at a snow. Unfortunately the road is closed due to severe ice, but perhaps it will reopen and we definitely will trek up for a snowy excursion!

Haleakala Snow
Haleakala Snow

In either snow or sun, these delicious cinnamon rolls are a family favorite from King Arthur Flour — a favorite Vermont company. A classic recipe that comes together with ease on a weekend morning that lends to a relaxing and peaceful weekend. I love adding a touch of Vermont maple syrup too in the frosting, I can’t help myself :) Serve with hot black coffee or tea and a blanket or two!

Enjoy and stay warm,


Cinnamon Rolls

King Arthur Flour Cinnamon Rolls

Makes one dozen


1 cup lukewarm milk

2 large eggs, at room temperature

1/3 cup unsalted butter, softened

4 1/2 cups King Arthur Unbleached All-Purpose Flour

1 3/4 teaspoons salt

1/2 cup granulated sugar

2 1/2 teaspoons instant yeast or active dry yeast


1/3 cup unsalted butter, softened

1 cup brown sugar, packed

3 tablespoons ground cinnamon


6 tablespoons (generous 1/3 cup) cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

To make the dough: Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough.

Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise until it's nearly doubled in bulk, 1 to 2 hours depending on the warmth of your kitchen.

To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.

Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log and cut it into 12 slices.

Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes.

While the buns are rising, preheat the oven to 400°F.

Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns are baking, make the icing.

To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

Remove the buns from the oven. Spread the icing on the buns while they're warm.

Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.

Cinnamon Rolls