20 April 10th-April 16th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | kids picked up on that, but Hannah was always my shadow. She’d say, ‘I want to make this, and I want to make that.’” Miles also picked up on her mom’s perseverance. While in junior high, her school organized a Washington, D.C., history trip that cost $2,000 to attend. “It was a lot of money, and my parents weren’t going to pay for it. So they’re like, ‘Well, you can go if you earn the money.’” Miles recalls. “I’m like 13 with no real skills, but I knew how to bake, and Mom already had people who would buy. So I’d get up every Wednesday before school to make bread and sell it, and then every Saturday morning I would get up and make cinnamon rolls.” Miles did this for months until she hit her $2,000 goal and joined her Poston Junior High classmates on the trip. The signature cinnamon roll Over the years, the mother-and-daughter team has shared their cinnamon rolls at festivals and food truck gatherings throughout the Valley. They also worked at restaurants, where they learned food service protocol, customer service and marketing — areas where they now thrive. They’re warm and welcoming but savvy when it comes to promoting their creations through Facebook, Instagram and TikTok. At the heart of their success is their signature cinnamon roll, a super-rich, fluffy-soft treat packed with flavor from the inside out. “We use Italian flour labeled as pizza flour,” White explains. This flour gives the rolls their tender texture without the dry or bread-like feel of standard cinnamon rolls. The interior stays moist and gooey while the outer edges turn golden and slightly crisp. White credits much of her fine-tuning to what she calls “YouTube University,” baking tutorials that helped her become more efficient and understand the science behind the perfect cinnamon roll. “I learned what the right temperature needs to be, how the dough should feel and how it should look when done,” she says. Miles adds her own tip for quality control: “The buns become golden brown, and there’s a way you touch them — the middle roll should feel squishy.” After baking, the rolls are separated and topped individually with smooth cream cheese frosting. Served warm, the $7 treats melt in your mouth. Fans travel from all over the Valley to visit the Mesa storefront or catch them at the Queen Creek Festival on Friday nights and the Arrowhead Farmers Market in Glendale every Saturday. Looking toward the future White and Miles moved into the Our Community Kitchen/The Kitchen Market hub in June 2024. “We love it here in the kitchen,” Miles says. “We care a lot about cleanliness and food integrity; this kitchen meets those standards. On top of that, everyone here looks out for each other.” The duo shares the kitchen with the staff from Flippin’ Rice, Bad Dog Salsa, Fat Man & the Redhead, His and Her Cheesecake and other food makers and artisans. The owner of the shared kitchen and retail space, Jake Kloster, runs the on-site coffee shop, Pura Vida Grinds. He serves Costa Rican coffee and Mexican sodas while also giving tours to prospective food entrepreneurs. Rolled Out Bakery offers walk-in service with rolls available first-come, first-served unless pre-ordered online. Along with the classic cinnamon rolls, the duo sells unique flavors, including lemon blueberry rolls made with wild blueberries, raspberry rolls topped with cream cheese frosting and savory flavors, including Bacon Ranch and Hatch Green Chile rolls. With demand growing, White and Miles are looking to expand their team. Looking further ahead, the duo has big dreams. “I see Rolled Out Bakery vending machines in airports and hotels,” White says, eyes lighting up. “You walk up, it pops out a hot roll — bon appétit.” While that vision may sound ambitious, White has already shown she can roll with just about anything — tight finances, long hours and the steep learning curve of busi- ness ownership. From homemade bagels that sparked a labor contraction to cinnamon rolls that bring joy to strangers, Rolled Out Bakery is more than just a sweet stop in Mesa. “This started as a way to feed my kids and give them something sweet,” she says. “But now it’s about giving others a chance too — giving jobs, giving comfort and maybe even giving them a reason to smile.” Rolled Out Bakery 2655 W. Guadalupe Road, Mesa Rolled Out Bakery also sells unique flavors including their Rasberry Roll and a Lemon Blueberry Roll. (Rolled Out Bakery) Rolling On from p 19
