Last week at The Fork we had Curt Cutler from Cutler’s Cookies teach us how to make cinnamon rolls. He and his lovely assistant Tatyana mixed, rolled, shaped and baked their way into our hearts. I think I’ve sampled enough cinnamon rolls in my lifetime to say this was one of the best I have ever eaten. Certainly the best to come out of a kitchen in Bountiful. Too bad they don’t sell them at Cutler’s Cookie shop. Curt says they only have about a 12 hour shelf life. Twelve hours? That long? 🙂 If he sold these at the store, I think their name would have to be changed to Cutler’s Cinnamon Rolls (and Cookies).
1/4 cup warm water
1 (.25 oz) package yeast
1/4 cup melted butter
1 cup warm milk
1/2 (3.4 oz) package vanilla instant pudding, dry
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
1/4 cup softened butter
1 cup brown sugar ( or 1/2 cup brown, 1/2 cup white)
4 teaspoons cinnamon
1 cup chopped pecans (this says optional, but I think it should say required)
4 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
Proof the yeast by placing the yeast in the warm water, set aside.
Place the melted butter, milk, and egg into bowl of mixer fitted with paddle or dough hook attachment. Mix well. After the yeast has started to bubble, add to the milk mixture. Mix until all ingredients are incorporated. Add all of the dry ingredients, and mix until smooth and dough no longer sticks to sides of bowl. You may need to add a little more flour.
Cover dough with plastic wrap and let rise in warm place for about 45 minutes to one hour.
Meanwhile, mix together butter, sugars and cinnamon for filling, set aside.
When dough is ready, roll out onto floured surface into 24×10 inch rectangle.
Spread filling ingredients on top of rolled out dough, sprinkle with nuts.
Roll up dough beginning with long side. Take care to tuck the dough tightly and evenly. Go along the dough a little at a time, tucking the dough as you roll. When finished rolling, cut the dough into 1 1/2-inch pieces. Place on a greased pan, let rise until doubled, or about 45 minutes in a warm place.
Bake at 350 degrees for about 15-20 minutes or until light golden color.
Let cool for about 5-10 minutes.
While rolls are cooling, Beat cream cheese, butter, powdered sugar and vanilla together in a bowl.
Mix until smooth. Spread frosting onto rolls while still warm.