Cinnamon rolls and coffee: They go together like … well — cinnamon rolls and coffee.
Just ask Armando Litiatco. The chef and co-owner of the Aegean and western Turkish restaurant Rana Fifteen in Park Slope set out on a quest to find great cinnamon rolls in New York City. When his search came up empty, he resolved to bake his own. On Sundays, his day off, he began experimenting with recipes in his home kitchen. The fruits of his labor are now available at his new East Village bakery, Sunday Morning.
Ten different cinnamon rolls are available daily, along with a range of coffee beverages.
The sweet rolls are made in the classic American style: soft and pillowy with a “save-the-center-for-last texture,” as he evocatively describes his creations.
The recipe he devised uses less sugar than traditional cinnamon rolls and premium ingredients such as Callebaut chocolate and housemade fruit preserves. The enriched dough, moreover, is proofed 3 times. The process for baking each batch of rolls takes about 6 hours.
Sunday Morning, 29 Avenue B, nr. 3rd St..
