Save room for 1863 Grill’s cinnamon rolls.


A lot has changed at 1863 Grill in Elkins since it opened in 1953. But one thing has remained constant through the years—the rich, gooey cinnamon rolls that are still baked fresh every day.

Cinnamon roll specialist Meghan Marstiller makes the sweet dough from scratch every day. She then covers the dough in a mixture of cinnamon and dark brown sugar. There’s no measuring involved here. Marstiller has made so many batches of cinnamon rolls, she can eyeball the perfect ratio of sugar to cinnamon.

Once the dough is covered, she rolls it into a log and slices it into medallions. Next, it goes into a hotel pan to rise. That pan holds the secret to 1863’s cinnamon rolls. “We use a ton of butter,”  says general manager Velora Anderson. “So when they rise and bake and we flip them out, we have that caramelized, buttery flavor on top of them.”

Occasionally the restaurant does have leftover cinnamon rolls at the end of the night. In that case, the pastries become an even more deadly delight: cinnamon roll bread pudding topped with caramel sauce and served with ice cream. This dessert only appeared on the menu a few months ago but “it’s been a pretty significant hit,” Anderson says.

830 Harrison Avenue Elkins, 304.637.1863, 1863grill.com,  @1863grill on Facebook

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Zack Harold
Written by Zack Harold
Zack Harold is a southern West Virginia native. He covered education, health, and government at the Charleston Daily Mail before becoming the newspaper’s features editor. He joined New South Media in 2015, became managing editor of WV Living in January 2016, and took over as managing editor of Wonderful West Virginia in July 2016.