Just a quick post…

I’ve been AWOL yet again with posting about baking! There are a few things I’d like to share even though I have no good pictures or yummy recipes to link.

First, the Hawaiian Sweet Bread I use, yes, the one that makes 3 loaves of bread, makes decent cinnamon rolls! I baked Hawaiian dinner rolls for Easter Sunday lunch at my  wonderful In-laws’ house and using the whole recipe for dinner rolls would have made way too many! I’m sure my kids wouldn’t have minded if I made too many, but I think they liked what I ended up baking much better. 

Josh said I would regret not taking pictures of the breakfast rolls, and he was right. I should learn to listen to him, shouldn’t I? I was kind of in a rush though on Saturday and wanted out of the kitchen as soon as possible!

I made 3 kinds of breakfast rolls: cinnamon, maple, and chocolate chip. I also made them mini sized so that the kids could try each flavor without getting too full. 

I used one third of the recipe for the dinner rolls and the other two thirds I used for breakfast rolls. I just estimated on most of the ingredients. Here is what I used for each after rolling each part into about a 12″ x 6″ rectangle. 

Cinnamon rolls – butter/margarine spread onto the rectangle, sprinkle with brown sugar, then sprinkle with cinnamon. Don’t be shy with the sugar! Roll up jelly-roll style and slice. Place rolls in a greased baking pan, allowing sides of rolls to touch.

Maple rolls – butter and margarine spread onto rectangle, sprinkle with maple sugar and raw sugar. This one was probably the lightest on flavor; I need to figure out how to get more maple flavor into it. Roll up and slice. Place in pan.

Chocolate chip rolls – butter/margarine spread onto dough rectangle, sprinkle with raw sugar and mini chocolate chips. Roll up and slice. Place in pan.

Since I had never made these before, I had to figure out the baking time myself. The oven was set at 350 degrees F and I think I baked them for about 20 minutes. It could have been as long as 30 minutes. I was looking for the tops of the rolls to brown. 

Once the rolls cooled, I frosted them with the Cream cheese frosting I used on copycat Cinnabons.

This batch of dough made about 46 mini rolls. Some of those went with me to the church nursery Easter Sunday morning for the workers and the rest we had at Easter Sunday breakfast. My kids had fun picking out the flavor they wanted to try.

I will probably make these again since I love making Hawaiian bread. I will try to come up with a better post with pictures then and possibly a recipe.


Second, I am hoping to attempt a 3-day macaron marathon sometime soon. I wanted to do that this week since I have given my kids a week off from homeschooling, but I am not sure if it will happen. The macarons are calling me though so we will see!



    • Lynn-Marie says:

      It was fun! I think now that I’ve made the bread more than a few times, I can try to make it a little bit healthier. I am hoping to start out with adding some flaxseed.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: