Sunday Morning
Armando Litiatco proofs his dough three times, about six hours to a batch, and cuts the sugar under it.1 Ten cinnamon rolls come out of it a day and nothing else does.1
Why go
Litiatco cooks at Rana Fifteen in Brooklyn with Ahmet Kiranbay. The two of them opened this counter in January 2025.1 The name is where he used to make them. He baked at home on his Sundays off, because he could not find one he liked in this city.1
Two more cinnamon-roll-only bakeries opened the same year, Benji's Buns and then Spirals. Avenue B started that argument.3 The shop's own line is a classic American roll, soft and pillowy, with the center saved for last.5
Order this / avoid
- Order: the classic, glazed or under cream cheese frosting. Willa Moore, in The Infatuation, calls it a gooey, classic expression and likes that you get the choice.3
- Order: the ube macapuno, coconut preserve under a purple-yam custard.1
- Avoid: carrying one to a morning meeting. Will Hartman, also in The Infatuation, found them too gooey and messy for that.2
What locals & experts say
- Will Hartman, in The Infatuation, on the flavored rolls and their weakness in one breath: the version with stewed strawberries and earl grey cream
tastes exactly like the tea
, and he finds the rolls underbaked in the middle.2 - Willa Moore, in the same publication's cinnamon roll guide: the roll here
is mostly a canvas for other flavors, like strawberry earl grey and blueberry lemon curd.
3
Good to know
- Timing: seven days, and they bake until they sell out.5
- The other door: 11 West 25th Street in NoMad, opened after this one had run a year, with the same rolls and a long row of tables.4
- Sitting down: Hartman calls the East Village shop a pleasant enough place to do it.2
Verdict
could-visit — The flavored rolls are this shop's argument and the classic is its floor. Taste the floor first.