Miss Sweetie’s Bakery’s red velvet cinnamon rolls are a magical mashup

Photo by Caleb Condit & Rebecca Norden

We’re all discovering new things in the wake of the coronavirus pandemic. Me, I’ve spent the last several months finding new and exciting ways to avoid cleaning my house. Xandria Andrews has gone and started a mobile baking business.

“I’ve been baking just for my family and close friends for years, and I wouldn’t charge anybody,” Andrews says. “But during Covid, in the last part of March, a friend of a friend offered to pay me.”

Andrews doesn’t have a storefront for Miss Sweetie’s. Instead, she offers drop-off and delivery. Word has spread quickly: Within weeks, she had a website up, and orders came in for Andrews’ enormous cinnamon rolls, celebration layer cakes, pound cakes and Bundt cakes. All of the recipes are from the family cookbook, with a few twists from Andrews.

“My baking stems from all the time that I spent in the kitchen with my grandmother and my mother,” she says. “My grandmother used to bake for the church she went to. There are still people who remember my grandmother’s lemon pie and lemon cake.”

Soon to join the renowned ranks: Andrews’ own red velvet cinnamon roll. Roughly the size of a Mastiff puppy, Andrews sells these by the half-dozen. There’s a warm cocoa flavor folded into the dough, and inside the spiral there is not only cinnamon but also—surprise—hefty chunks of chocolate chips. The entire roll is finished with a snowcap of silky vanilla buttercream.

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