Cutler's Cinnamon Rolls
Cutler’s Cinnamon Rolls are made with vanilla pudding, filled with cinnamon sugar and topped with a rich cream cheese frosting!
Ingredients
Dough:
- 1/4 cup warm water
- 1 .25 individual packet yeast, about 2.5 teaspoons
- 1/4 cup butter, melted
- 1 cup warm milk
- 1 egg
- 1/2 package (3.4 ounce) vanilla instant pudding mix, dry
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 cups bread flour
Filling:
- 1/4 cup butter, softened
- 1 cup brown sugar, or 1/2 cup brown, 1/2 cup white
- 4 teaspoons ground cinnamon
- 1 cup pecans, chopped (the recipe says optional, but I think it should say required!)
Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Proof the yeast by placing the yeast in the warm water, set aside.
- Place the melted butter, milk, and egg into the bowl of a stand 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 45 minutes to one hour.
- Meanwhile, mix together butter, sugars and cinnamon for filling, set aside.
- When dough is ready, roll onto a floured surface into 24x10 inch rectangle.
- Spread filling ingredients on top of rolled out dough, sprinkle with nuts.
- Roll dough beginning with the long side. Roll the dough tightly and evenly into a log shape.
- 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 in color.
- Let cool for 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.