Co-owner Shilpa Uskokovic of Cooper Square bakery anticipated the success of cinnamon buns but didn't foresee their overwhelming popularity, consistently tying for top seller alongside triple-chunk cookies. These buns, made with high-quality ingredients like Burlap and Barrel cinnamon and brown butter, stand out in a city where more refined pastries have prevailed. Other bakeries are experimenting with variations, such as a brioche à la cannelle at L'Appartement 4F, while new age bakeries like Sunday Morning highlight multiple innovative flavor combinations, catering to both nostalgia and contemporary tastes.
Each bun is a thick band of yeasty dough rolled and baked until it's filled with peaks and valleys where glossy malted glaze can pool.
The trick was coming up with a version that matched her American sensibilities to her French husband's baking.
At the month-old Sunday Morning, the headliner spice is just a starting point: Flavors such as chocolate babka, strawberry Earl Grey, and pistachio mascarpone all sell out by the afternoon.
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