Sweet Moments: Baking Cinnamon Rolls with Little Ones

Personal background & Journey

Baking has been part of my story for as long as I can remember. It all began with a strawberry shortcake I made for my sister’s 5^th grade class, my first real creation. From that moment, I was hooked. When I was 17, I casually posted a photo of Halloween cupcakes on Facebook. To my surprise, that single post turned into the beginning of a small side business! Orders started coming in, I learned as I went, growing through every custom cake and dessert I made. All the while, I was juggling college and working part-time in the food service industry. I earned my bachelor’s degree in Human Development with a focus on child development, and eventually pursued a master’s in Nursing with an emphasis on leadership. Today, I’m a full-time critical care nurse and my coworkers have become my official taste testers! Baking with Little Ones was born when I began sharing the kitchen with my daughter, Violet, who was just 8 months old when she first joined me at the kitchen counter. Our sweet moments together inspired me to start documenting and sharing our adventures online. As our journey grew, I found myself drawn deeper into the creative process as I taught myself photography and videography to capture the magic we were making in the kitchen. It’s become a beautiful blend of motherhood, artistry, and a lifelong love for all things sweet.

Life Aspirations

My biggest goal in life is to become a traditionally published children’s book author. I’ve written a rhyming series about a magical baker who uses her powers to help others, like cheering up a glum Troll in the Forest of Sweets by celebrating his forgotten birthday, or helping a surprise guest who accidentally ruins her cake. Each story wraps up with a heartwarming life lesson for kids to take away, blending imagination, kindness, and a sprinkle of magic.

I’ve also written a standalone story, Benny’s Hole Problem, a humorous, lighthearted tale about a bagel having an identity crisis over the hole in his middle. Like all my stories, it’s full of playful fun and deeper meaning beneath the laughs.

These stories aren’t available to the public just yet, but they’re rising in the oven and almost ready to be served, as I will eventually search for the perfect publishing partner to help bring them to life!

In the meantime, I’m also in the process of creating a blog and YouTube channel that will blend my love for baking, creativity, and time with my kids. The vision is to share fun, kid friendly desserts while also offering inspiration for all skill levels, like helpful baking tips, sugar cookie tutorials, and cake decorating ideas. I want it to be a well rounded, feel good space that encourages confidence, creativity, and joy in the kitchen.

At the heart of everything, I believe in baking people happy, whether that means making memories in the kitchen or spreading joy through something sweet. Baking is more than a hobby; it’s a way to connect, celebrate, and make life just a little bit sweeter.

What is a Bento Box/Lunch Box to you?

To me, a bento box is more than just a lunch container. It’s a creative little canvas. It’s a way to turn an ordinary meal into something joyful, beautiful, and fun. Whether I’m packing lunch for my daughter or for myself, I love how a bento box invites variety, color, and care into every bite. And sometimes, it even holds a little sweetness, like a soft cinnamon roll tucked in as a surprise. It’s not just about the food. It’s about the experience, the love in how it’s packed, and the smile it brings when it’s opened. As a mom, it’s one more way I can make everyday moments feel a little more magical.

What do you pack in your Takenaka bento?

For this Takenaka bento, we filled it with my absolute favorite cinnamon rolls! I tested the recipe several times until I finally got them just right. Every time I share them with someone new, they tell me they are the best cinnamon rolls they have ever had! My daughter and I love baking them together and adding one to our lunchbox. It is the sweetest little surprise alongside fruit, veggies, and whatever else we are craving. It feels like a warm hug packed into a bento box.

What is your favorite part of our boxes and what colors have you chosen?

My favorite part of our Takenaka boxes is the overall aesthetic. They’re not just functional, they’re genuinely beautiful. As someone who loves creativity and presentation, especially with food, I really appreciate how these boxes make even a simple lunch feel special. Packing lunch for me and my daughter feels more fun and intentional. I went with the Ocean breeze Bento Flat Dual and the Spearmint Cutlery Case. They add the perfect pop of color while still fitting my pastel-loving style.

For the Dough: 

● 2¼ tsp active dry yeast

● 1 cup whole milk, warm

● ¼ cup granulated sugar

● 4-5 cups all-purpose flour

● 1 ½ tsp salt 6 tbsp butter, room temperature

● 2 large eggs, room temperature

For the Filling:

● ½ cup butter, room temperature

● 3 tbsp cinnamon

● ½ cup granulated sugar

● ½ cup brown sugar

For the Frosting:

● 8 ounces cream cheese, room temperature

● ½ cup butter, room temperature

● 4 cups powdered sugar

● 2 tsp vanilla extract

Dough Instructions:

1. Warm the cup of milk in the microwave. Start with 30 seconds and check temp with your finger. It should be warm but not too hot. Put the active dry yeast in and just a pinch of sugar. Let it sit for about 5-10 mins. It should start to puff up and form bubbles. If it doesn't, you may need new yeast.

2. In a stand mixer, add 4 cups of flour (you may need to add the remaining flour later), 1 ½ tsp salt, 2 large room temp eggs, 6 tbsp butter and ¼ c. sugar. Start the mixer with a dough hook and gradually add the milk/ yeast mixture.

3. Mix on medium speed for about 8 minutes. The dough should be slightly sticky and you should be able to hold a bit between your thumb and pointer finger without it being a goopy mess. If it's too mushy, add a few tablespoons of flour and mix on medium for a couple more minutes. Test the dough again. Be careful not to add too much flour! (If you do, add a pinch of milk).

4. Check the dough for "window panes". Grab a bit of dough and gently stretch it between your fingers. If it stretches thin enough to let light through without tearing (like a windowpane) then the dough is ready.

5. Remove the dough from the bowl, lightly oil the inner surface of the bowl with oil.Knead the dough slightly to form a ball, place in the bowl, cover with plastic wrap and a kitchen

towel to let rise in a dark/warm place. (I just put it in the microwave).Let rise for 1 hour. Should be doubled in size.

6. Roll the dough out on a lightly floured surface, Form the biggest rectangle you can.

For the Filling:

1. Smear the ½ c. butter on the surface of the dough (I use my hands or warm it up in the microwave and spread with spatula), Stop spreading butter about 1 inch away from one long edge of the dough. This dry strip will act as the sealing edge.

2. Mix ½ c. sugar, ½ c. brown sugar, 3 tbsp cinnamon in a bowl. Then spread it all evenly on the buttered dough surface.

3. Start rolling into a log. Use dental floss or thread to cut the rolls. Slide it underneath the log, bring the two ends of the floss or thread up and cross them over the top of the dough.

4. Place on a baking sheet lined with parchment paper (all of them should fit on one even though it might not seem like it.

5. Wrap in plastic wrap and if you have time, let them sit in the fridge for a few hours or even overnight (develops flavor). If not, you can bake them right away. Just forgo the plastic wrap and let them rise again for about 30 minutes.

6. If you keep them in the fridge for a while, take them out and leave the sheet out for a couple hours before baking.

Frosting & Baking Instructions:

1. Make the frosting by combining all ingredients until light and fluffy. I use a handheld mixer or a stand mixer.

2. Bake at 350 F for 30 mins. Cinnamon rolls will be lightly browned on top. Put lots of frosting on top while they are warm on the sheet!