Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love.
I am so excited to be partnering with Clover Organic Farms to bring you these decadent cinnamon rolls! Clover Organic Farms has a rich history here in California that spans back over 100 years! Clover also has a rich history in my fridge as my go-to brand for organic dairy products! I trust them, I trust their products and their passion for doing what’s right for their farms, their cows and their consumers.
There is nothing better than waking up to the smell of cinnamon rolls baking in the oven! I am a big fan of the fact that most of the actual work that goes into creating this recipe can be done the night before with our kids, so no one has to wake up at the crack of dawn to get breakfast on the table! The whole process to make these luscious cinnamon rolls takes a few hours.
1 hour 20 mins
Just a friendly FYI: The recipe time reflected here does not take into account the 1 hour 25 minute time this dough needs to rest and rise. Also, I have found that using Press & Seal Wrap for the cling wrap really makes working with the dough easier, because the Press & Seal Wrap sticks to itself making working the dough easier and cleaner!
Serves: 1 dozen
Vanilla Bean Scented Icing
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