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There are a ton of bakeries all around New York and, yet, none of them exclusively focus on one of the most underrated pastries out there: the cinnamon roll. Sunday Morning, a just-opened destination at 29 Avenue B near 3rd Street in the East Village, is changing that by serving a menu featuring ten different types of rolls daily alongside a range of coffee-based beverages.
The brainchild of chef Armando Litiatco and Ahmet Kiranbay, who also own the popular Rana Fifteen in Brooklyn, the bakery goes all in on Litiatco's favorite pastry.
"He felt it was hard to find a great one in New York City, so, on his Sundays off, he would bake his own at home—hence the name Sunday Morning," reads an official press release. "The cinnamon rolls are made in the classic American style: soft and pillowy with a save-the-center-for-last texture and served warm."
The culinary guru was able to develop a recipe that uses less sugar than traditional cinnamon rolls call for, with the addition of premium ingredients like Belgian Callebaut chocolate, bread flour, house-made fruit preserves, caramel, pralines, frosting and custard. Seems intense? Get this: the dough is proofed three times, so the whole process takes about 6 hours for each batch of rolls.
Every day, patrons can expect a classic and glazed roll ($8 each) and a rotating selection of eight other flavors for $8.50 a piece, including a chocolate almond babka with dark chocolate and almonds; a guava and cheese variety inspired by Cuban pastelito pastries; a bananas foster with dark rum, banana liqueur caramel and caramelized bananas on top; and a blueberry lemon curd with house-made preserve and lemon curd.
Perhaps the most enticing lineup entry at the moment, though, is the ube macapuno with coconut preserve and ube yema—basically, Filipino custard with purple yam.
Sounds like we'll be having cinnamon rolls for breakfast, lunch and dinner for the next few weeks at the very least.