Breakfast & Brunch | October 18, 2011

Cutler’s Cinnamon Rolls

Cutler's Cinnamon Rolls
Cutler's Cinnamon Rolls
Cutler's Cinnamon Rolls
Cutler's Cinnamon Rolls

Cutler's Cinnamon Rolls
Last week at The Fork we had Curt Cutler from Cutler’s Cookies teach us how to make Cutler’s 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).

Cutler's Cinnamon Rolls

5 from 1 vote
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Cutler's Cinnamon Rolls

Cutler's Cookies

Ingredients

Dough:

  • 1/4 cup warm water
  • 1 (.25 opackage yeast
  • 1/4 cup melted butter
  • 1 cup warm milk
  • 1 egg
  • 1/2 (3.4 opackage vanilla instant pudding dry
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 cups bread flour

Filling:

  • 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

Frosting:

  • 4 oz. cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Proof the yeast by placing the yeast in the warm water, set aside.
  2. 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.
  3. Cover dough with plastic wrap and let rise in warm place for about 45 minutes to one hour.
  4. Meanwhile, mix together butter, sugars and cinnamon for filling, set aside.
  5. When dough is ready, roll out onto floured surface into 24x10 inch rectangle.
  6. Spread filling ingredients on top of rolled out dough, sprinkle with nuts.
  7. 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.
  8. Bake at 350 degrees for about 15-20 minutes or until light golden color.
  9. Let cool for about 5-10 minutes.
  10. While rolls are cooling, Beat cream cheese, butter, powdered sugar and vanilla together in a bowl.
  11. Mix until smooth. Spread frosting onto rolls while still warm.

Cutler's Cinnamon Rolls

17 thoughts on “Cutler’s Cinnamon Rolls

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  1. Melissa,

    No, you don't have to add sugar to get the yeast to rise, but I usually do sprinkle a little bit on top. It helps feed the yeast and seems to speed up the process.

  2. Instant vanilla pudding is the secret ingredient then! Interesting! I will have to give this a try definitely. We tried a couple different ones so far and I am curious about how this one tastes!

    1. Leslie,
      This recipe makes about 16 large cinnamon rolls. I’d love to see your delicious rolls – send me a picture to post on my Instagram!
      Thanks for reading ABK.
      xo
      Si

  3. 5 stars
    I have never made cinnamon rolls from scratch before so I tried for my first time over general conference weekend! They were delicious and got eaten so quickly! In terms of making them, the only hiccup was that the dough took a while to rise. It said to wait 45 minutes but I ended up waiting 1 1/2 hours for the dough to become a good size to roll it out. They were easy, delicious and I definitely will make them again! Made about 16 rolls.

  4. Question: I am a little confused by the ingredient list. Clearly, opackage means package, but how much of each? 1 pkg yeast? How much of the pudding? Just in case it is just me, it reads “1 (.25 opackage yeast” and “1/2 (3.4 opackage vanilla instant pudding” Could I please get specific amounts?Just worried abt guessing incorrectly and messing up something as important as YEAST! 🙂 Thank you ever so much. Looking forward to trying these!!!

    1. Hi Suzie, thanks for pointing this out to me, the recipe is a little bit older so the software has messed up a couple of the recipe formats. You will need 1 package of yeast (0.25 oz package) and 1/2 package of vanilla instant pudding (3.4 oz package). Hope this helps and let me know how they turn out for you!
      xo
      Si