About the brand
Behind
the bake
We’re not here to make just another cinnamon roll. At Roll Model, we believe the best things are worth doing from scratch and maybe getting a little messy for. Our rolls are inspired by the pillowy softness of Japanese milk buns, then rolled, filled, baked and frosted into something entirely our own. No shortcuts. No sad, dry rolls. No skimping on the good stuff. It all started with weekend batches for friends and family, a serious obsession with getting the dough just right, and the kind of cinnamon rolls people kept asking for again…and again…and again. One market turned into another. Boxes started selling out. And somewhere between all the dough, frosting and sticky fingers, Roll Model became a thing. We’re still rolling everything from scratch, still obsessing over every batch and still convinced there’s very little in life that can’t be made better by a warm cinnamon roll. Soft centers. Big swirls. Zero restraint. That’s how we roll.
Meet the baker
Hi! I’m Alyssa, the baker (and the reason your diet starts Monday) behind Roll Model. Roll Model started with a pretty simple belief: if you’re going to have a cinnamon roll, it should be a really good one. Think ridiculously soft, fluffy rolls, made completely from scratch and inspired by Japanese milk buns for that signature pillowy texture. Basically, the kind that look almost too good to eat… almost. What began as weekend batches for friends and family turned into market lines, sellouts and a whole lot of sticky fingers. Thank you for all the love you’ve shown Roll Model already. We’re just getting warmed up. 🤎
Fresh never frozen.
Come say hi.
Find us Wednesdays at Jackson Memorial Hospital and Sundays at the Merrick Park Farmer's Market — or reserve ahead so you don't miss out.
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