I first learned this recipe at the age of 9 from my neighbor in Mombasa, Kenya, when my family was living there as refugees. I fell in love instantly and would make them nearly every day, until my grandmother finally put a limit on me: once a week.
Most of my recipes come from my mother and grandmother, but this was the one special recipe that I taught them. Today, I still bake these cinnamon rolls the same way, with high-quality ingredients. Each batch brings me absolute joy, and it seems that joy carries into every roll—so much so that people order them from out of state.
Soft, gooey, and perfectly spiced, these cinnamon rolls are ideal for breakfast, brunch, or gifting, baked fresh in small batches with love. Order your pan today and taste the joy.
I first learned this recipe at the age of 9 from my neighbor in Mombasa, Kenya, when my family was living there as refugees. I fell in love instantly and would make them nearly every day, until my grandmother finally put a limit on me: once a week.
Most of my recipes come from my mother and grandmother, but this was the one special recipe that I taught them. Today, I still bake these cinnamon rolls the same way, with high-quality ingredients. Each batch brings me absolute joy, and it seems that joy carries into every roll—so much so that people order them from out of state.
Soft, gooey, and perfectly spiced, these cinnamon rolls are ideal for breakfast, brunch, or gifting, baked fresh in small batches with love. Order your pan today and taste the joy.
Minimum Order: 6 rolls (1 full pan)
