The Cinnamon Rolls That Took Me From Vermont to Kentucky

There are some foods that just feel like home.

For me, cinnamon rolls have always been one of them.

There’s something about the smell of cinnamon, brown sugar and warm dough filling the kitchen that takes you back. Maybe it reminds you of Saturday mornings as a kid, a grandmother’s kitchen, or sneaking into the kitchen on Christmas morning to watch them bake in the oven. For me, it brings back memories of cooking for the kiddo's growing up in Vermont.

I made cinnamon rolls a million times when they were little.

They were the kind of thing I could make without really thinking about it. I knew the dough. I knew how it should feel. I knew how long to let it rise and exactly what they looked like when they were ready to go into the oven.

And as the kids got older, cinnamon rolls somehow became a little bit of a tradition.

Even when they left for college, I’d make them when they came home. There’s just something about having a pan of warm cinnamon rolls waiting in the kitchen that says, You’re home.

Then we moved to Kentucky.

And suddenly, my tried-and-true cinnamon roll recipe wasn't quite so tried-and-true anymore. It was a struggle to get my hands on King Arthur Flour, which was always my go to.

When we bought Barren Breeze and started serving breakfast to our guests, I knew I wanted cinnamon rolls to be part of the experience. They were familiar, comforting and exactly the kind of breakfast I wanted people to remember.

Except...

They wouldn't cooperate.

The humidity was different. The oven was different. The kitchen was different. And somehow, the recipe that had worked beautifully for me for years in Vermont was no longer producing the cinnamon rolls I knew and loved.

So I started tweaking.

And tweaking.

And tweaking.

There were cinnamon rolls that didn't rise enough. Ones that rose too much. Ones that looked beautiful but didn't have the texture I wanted. There were plenty of well, I guess we're eating these but we can't serve them mornings.

Let's just say there were a lot of cinnamon roll fails.

But eventually, I found it.

After countless batches and more adjustments than I care to admit, I finally landed on the recipe that works in our Kentucky kitchen.

The rolls are soft and fluffy, with those delicious swirls of cinnamon and brown sugar, and they fill the entire house with that unmistakable cinnamon-roll smell.

And the best part?

Our guests love them! Somedays we serve traditional ones. Sometimes I stuff them with seasonal fruit and most often I top them with a Vermont Maple Cream Cheese frosting.

In fact, one of the things I hear again and again is:

“Can I get the recipe?”

That might be my favorite compliment of all.

Because recipes like this aren't really just about the ingredients. They're about the memories we attach to them.

For years, these cinnamon rolls meant Saturday mornings with my kids in Vermont. Then they became something I made when the kids came home or when a friend needed some comfort. Now, they are part of the mornings we share with guests here at Barren Breeze in Kentucky.

Different kitchen. Different state. Different chapter of life.

But somehow, the smell of cinnamon rolls still means the same thing:

You’re home.

And after all those failed batches, I’m pretty happy to finally have a recipe that gets big smiles.

RECIPE

Barren Breeze Cinnamon Rolls

Yield: 9 Large or 12 cinnamon rolls

Prep Time: 2 Hours Rise Time: About 1½ hours or Overnight in the Fridge Bake Time: 15–20 minutes

For the Dough

• 3/4 cup whole milk

• 2¼ teaspoons instant yeast (I swear this is the magic)

• 1/4 cup granulated sugar

• 4 tablespoons salted butter, melted and cooled

• 1 large egg, plus 1 large egg yolk, room temperature (Pro Tip: Save the egg whites for waffles)

• 3 cups bread flour, plus more as needed

• ¼ teaspoon kosher salt

• Extra-virgin olive oil or Avocado oil, for greasing the bowl

For the Cinnamon Filling

• 4 tablespoons salted butter, softened

• ½ cup packed brown sugar

• 1½ tablespoons ground cinnamon - King Arthurs Vietnamese Cinnamon is MY FAVE

• 1/2 Cup Heavy Cream - for brushing over the cinnamon rolls

For the Maple Cream Cheese Frosting

• 4 ounces cream cheese, softened

• ¼ cup powdered sugar

• 3 tablespoons heavy cream

• 2 teaspoon Vermony Maple Syrup

How to Make Them

1. Prepare the dough

Warm the milk in a small microwave-safe bowl until it reaches about 115°F. You want it warm to the touch, but not hot.

Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the milk and let it sit for about 5 minutes.

Add the sugar, melted butter, egg and egg yolk. Mix on medium speed until combined.

Add the flour and salt and continue mixing until the dough begins to come together.

2. Knead the dough

Continue kneading on medium speed for 8 minutes, until the dough is smooth and elastic.

The dough should be soft and slightly tacky, but it shouldn't be sticking aggressively to the sides of the bowl. If needed, add a little more flour, one tablespoon at a time.

3. Let it rise

Lightly grease a large bowl with olive oil.

Place the dough in the bowl and turn it once so the dough is lightly coated with oil. Cover with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm, draft-free place until it has doubled in size, about 1½ hours. My preference is to make it the day ahead and cold proof overnight in the fridge.

4. Make the cinnamon filling

While the dough rises, combine the softened butter, brown sugar and cinnamon in a small bowl.

Mix until well combined.

Try not to eat it with a spoon.

5. Roll out the dough

Once the dough has doubled, turn it out onto a lightly floured surface.

Roll it into approximately a 10-by-14-inch rectangle.

Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

6. Roll it up

Starting from one of the long sides, tightly roll the dough into a log.

Using a sharp knife , cut the dough into 12 equal pieces.

Place the rolls into a greased or parchment lined 9-by-13-inch baking pan, leaving a little space between each one. They will rise even more!

Don't be afraid to have some fun and add some fresh raspberries or diced peaches.

7. The second rise

Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise again for about 45 minutes to 1 hour, or until they look puffy and are touching each other.

Meanwhile, preheat your oven to 350°F.

8. Bake

Just before putting them in the oven, lightly drizzle heavy cream over the top of the rolls and brush it all around to cover the top of the rolls. This step can be skipped, but the heavy cream makes them rich, gooey and perfection.

Bake the cinnamon rolls for 15–20 minutes, or until they are lightly golden brown.

Don't overbake them—you want them soft and fluffy in the center.

9. Make the frosting

While the rolls are baking, beat the softened cream cheese, powdered sugar, butter and vanilla together until smooth and creamy.

10. Frost & serve

Let the cinnamon rolls cool for just a few minutes before spreading the cream cheese frosting over the top.

Then serve them warm.

Because really, is there a better way to start the morning?

A Little Barren Breeze Cinnamon Roll Wisdom

Don't rush the rising.The dough needs time to become light and fluffy. If your kitchen is cool, it may take a little longer.

Watch your flour.It's tempting to keep adding flour when the dough feels sticky, but too much flour can make your cinnamon rolls dense. Add it gradually and trust the process.

And don't skip the second rise. That's where the magic happens.

From My Kitchen to Yours

These cinnamon rolls have traveled quite a distance with me.

They started in our kitchen in Vermont when my kids were little. And now they're baked in our Kentucky kitchen and served to guests at Barren Breeze.

I guess that's what I love most about food.

A recipe can move with you.

It can survive a different state, a different kitchen and a different chapter of life—and still somehow taste like home.

I hope these cinnamon rolls make their way into your kitchen and become part of your story, too.

— Erika, Barren Breeze ❤️