Fall for Emily Martin’s Cinnamon Rolls this season
“They see me rollin’” … and they craving Emily Martin’s Cinnamon Rolls—especially now that ’tis the season for baked fall treats (!). Available year-round at Cantina 18, these gooey rolls make the perfect quick breakfast or snack—or gift for a sweets-loving friend or family member (hey, holiday season!).
Creator/owner Martin’s recipe for the delightfully decadent old-fashioned treats blends tradition and innovation, using a sourdough yeast starter and a craveworthy creamy glaze on top. “Cinnamon rolls have been a tradition in my family for as long as I can remember,” shares the cinnamon roll chef. “When I learned to make them, I began sharing them with family and friends—and our tradition soon grew.”
Her partnership with Cantina 18 chef and proprietor Jason Smith began three years ago in an attempt to spread the sweetness of her culinary creations with a wider audience—and they’ve remained popular ever since. “We worked together, and his team really took to learning and appreciating the art of making my cinnamon rolls,” she says of the collab.
Enjoy the goods at home via a six-pack bun bundle that requires only a quick heat-up in the oven—and results in a heavenly fragrance and a belly full of goodness. Beyond a delish dessert, the cinnamon rolls make great gifts or menu items for bridal and baby showers, birthday parties, and holiday gatherings.
“Our busiest time of the year traditionally has been holidays, but we have actually seen an increase in demand year-round as people have begun to make them a part of their own special traditions,” says Martin. That said, it’s never too early to begin prepping for the busy season…Roll models of dessert, the buns also pair beautifully with mimosas, coffee or hot chocolate (brunch, anyone?). And in addition to Cantina 18, you can also find them at NOFO. Nice buns, indeed.