Everyone has their own weekend traditions—mornings at a museum, afternoons in the park, cocktails with friends, and the list goes on. While Chris and I love an al fresco dining situation just as much as the next, we love making weekend brunch at home at least once during the glorious two days of relaxation. Sometimes we keep it simple with bacon, egg and cheese sandwiches, but in this instance I wanted to step up my game a bit. For the main event, I made these cinnamon rolls and swapped in real butter for the vegan butter. You know what they say, you can take the girl out of the South…

The cinnamon rolls actually turned out to be quite easy to make, as the recipe proclaims. While the dough was rising for about an hour, I whipped up a bowl of fresh fruit—blueberries, blackberries, peaches and strawberries—to serve alongside the rolls. A delicious and easy add-on, check and check.

Obviously, no brunch is complete with out a bit of bubbly, so I picked up fresh grapefruit juice to mix with our champagne. I’ve always preferred grapefruit mimosas over the classic orange juice concoction, but either one works in this case.

a-listed kitchen essentials:

After brunch has been devoured, we always top up our drinks, turn on relaxing some tunes, and crawl out onto the fire escape. Now that spring actually seems to be sticking around here in New York, our street is full of energy on the weekends with lots of hilarious sightings and some great outfit inspiration too. Wishing everyone a lovely Sunday! xo, Alyssa