This NYC Bakery's 6-Hour Proofing Process Is The Key To Ultra-Pillowy Cinnamon Rolls - Tasting Table

"A six-hour proofing process offers the foundation for pillowy, chewy rolls that customers willingly wait in line for. Though six hours is longer than what many bakeries use to make a classic cinnamon roll recipe, the extended method allows dough to ferment slowly and develop a more complex flavor."

"Sunday Morning's classic cinnamon roll with cream cheese icing has been noted to exceed expectations with its buttery notes, tangy cream cheese icing, and balanced flavors, earning the bakery every bit of hype it has received."

"Around 10 flavors are on the menu at a time and can sell out by 2pm. Creations like caramel pecan or blueberry lemon curd cinnamon rolls with cream cheese frosting and unique flavors like strawberry earl grey with bergamot tea, pistachio mascarpone with pistachio butter, and banana's foster with rum caramel delight visitors."

Sunday Morning is a dedicated cinnamon roll bakery in New York that opened in 2025 and has quickly gained recognition as one of the best cinnamon roll establishments in the country. Founded by Armando Litiatco and Ahmet Kiranbay, the bakery uses a six-hour proofing process that allows dough to ferment slowly and develop complex flavors. The rolls are made with butter instead of oil and contain less sugar than standard recipes, resulting in pillowy, chewy rolls that tear apart in layers and remain tender when cooled. The menu features traditional options like sugar-glazed and cream cheese-frosted rolls, plus approximately ten rotating seasonal flavors that often sell out by 2pm. Unique offerings include strawberry earl grey with bergamot tea, pistachio mascarpone, and banana's foster with rum caramel.

Read at Tasting Table