The best cinnamon rolls in Milan
Rich butter, warm spice and slow proving: the cinnamon buns truly worth waking up for in Milan
In Milan, cinnamon rolls have become an increasingly familiar sight across the city’s bakeries. They are spiced yeasted bakes born in Northern Europe that arrived alongside a new culture of sourdough bread, filter coffee and contemporary craft. Whether you call them rolls, buns or knots (each with its own shape and tradition, from Swedish kanelbulle to Danish kanelsnegle) rich flavour and a punch of cinnamon remain essential. Today, cinnamon rolls brighten breakfasts and mid-morning coffee breaks for locals, served in classic styles or inventive twists that reflect an inquisitive city where breakfast is now almost as sacred as the evening aperitivo.
Loste Cafe’
Via Francesco Guicciardini, 3
Loste Cafè was the first and, for many, remains the favourite. Opened in 2021 in Risorgimento, it turned the cinnamon roll into its calling card: intense, sticky and lavishly buttery, miles away from the breadier Danish originals. The recipe comes from painstaking research: liquid sourdough starter, an even spread of cinnamon butter, double proving and a touch of orange zest. Its faithful partner? A fine cup of specialty coffee, naturally. Top-quality ingredients and meticulous attention to detail explain why queues out of the door are constant, unless you arrive very early. Following the success of the original venue, a second outpost opened in 2024 on via Varesina in the Certosa District.
Onest
Via Gerolamo Turroni, 2
Onest bakes one of the finest cinnamon buns in the city, and a personal favourite. It is light, neither sticky nor greasy, with perfectly judged dough (aptly named a bun), the ideal hit of cinnamon and a subtle, lightly caramelised crust on the base that makes all the difference. Located near Piazzale Susa, Onest is an intimate, bohemian urban sanctuary with peacock-blue walls and a hidden garden: its name plays on ‘nest’ and ‘honest’. Breakfast here is designed as an unhurried daily ritual built around skilled baking and specialty coffee, tailored for devotees of slow mornings.
GluFree Bakery
Via Curtatone, 6
GluFree Bakery, an AIC-certified gluten-free bakery in Porta Romana specialising in artisanal bakes and cakes, brings the cinnamon roll to gluten-free eaters. Their version keeps the traditional spiral swirl and delivers genuine indulgence, with a pillowy texture and a glossy glaze that offer all the comfort of a classic yeasted bun.
Nowhere Cafe
Via Vetere, 14
Nowhere Café is a welcoming haven in the heart of Ticinese, featuring a small terrace looking onto greenery. Here, the aroma of freshly ground coffee blends with cinnamon and warm bakes fresh from the oven. The cinnamon roll is soft and comforting; compared to Loste’s richer take, it is less buttery and lighter, yet still carries a punchy spice note. Alongside it sits an aromatic cardamom bun, while the counter balances Anglo-Saxon influences and French classics: vegan banana bread, blondies, cannelés, cheesecake and savoury staples like avocado toast. Everything is served with specialty coffee: Nowhere is also an in-house micro-roastery.
Fola’
Via Luigi Varanini, 12
Fòla in NoLo treats the cinnamon roll as part of an everyday breakfast meant to be savoured at ease. Baked in trays and served fresh, the rolls feature a glossy glaze of butter, muscovado sugar and balanced spice, staying tender without ever feeling heavy. Alongside the classic roll, the counter offers creative and savoury variations that broaden the selection without losing its soul. The setting is that of a warm, casual neighbourhood bakery, where pausing for a chat is just as essential as the pastry.
Casamarro’
Via Bordighera, 17
Casamarrò crafts an unapologetically rich cinnamon roll: wonderfully gooey, sticky and laden with butter, inspired by the city’s most decadent bakes. The bite is substantial, the spiral deeply spiced throughout, and the finish lustrous. Located on via Imperia, a short walk from Romolo, this micro-bakery is the personal project of Maria Antonietta Perrotta: an artisanal workshop with just a few tables, a coffee bar and an open kitchen. Breakfast takes a Danish cue, with buttery croissants and flaky laminated pastries that reflect an exacting commitment to ingredients, technique and flavour.
Signor Lievito
Via Maestri Campionesi, 26
Signor Lievito produces a cinnamon bun that remains deeply satisfying while prioritising substance. It has a firmer, less oily crumb that is notably lighter to digest, paired with a clear yet well-judged touch of cinnamon. The sourdough dough yields a soft, balanced pastry free from excess. Behind the counter is Natalija, a former Latvian model who moved to Italy, who bakes Northern and Eastern European breads and pastries every morning. The heart of the project is a century-old sourdough starter, still vigorous and free of acidic notes, which lends clean flavour to every creation and gives the bakery its name.
Tipografia Alimentare
Via Dolomiti, 1
Tipografia Alimentare, set right on Naviglio della Martesana, is a relaxed hangout for natural wines and thoughtfully prepared food. The cinnamon roll comes courtesy of Forno Nascosto, the in-house bakehouse where daily morning bakes are crafted. The sourdough dough rests for up to 48 hours before baking, ensuring a tender, easily digestible bun with a precise balance of flour, butter and spice. The roll accompanies a food menu that changes often with the seasons and market produce. With vintage styling, books, plants and shelves of bottles, the room invites you to linger from aperitivo through to dinner.
Via Stampa
Via Stampa, 8
Via Stampa serves a generous, decadent cinnamon roll with a shiny caramelised top, created for those who enjoy bold contrasts. It is sweet, comforting and soft with just the right touch of chew, yet finds balance thanks to a pinch of Maldon salt cutting through the sweetness. All around, the warm, unpretentious atmosphere of Via Stampa among the lanes of 5 Vie encourages you to slow down, making breakfast (or an afternoon fika, as these bakes are traditionally enjoyed in Northern Europe) an unhurried treat.
