This article is excerpted from the Utah Eats newsletter. To get the full newsletter every Wednesday, subscribe at sltrib.com/utah-eats.

Hello, Eaters!

Dough Lady, if you haven’t heard of it, makes the gooiest cinnamon rolls you’ve ever tasted.

And if you’re new to Dough Lady, like I was, take this as a sign to go visit one of its two locations: in Millcreek, at 3362 S. 2300 East, or the new location in Lehi, at 3156 N. 1200 West, Suite 101.

Dough Lady was a passion project that turned into a family’s livelihood. I got a chance to meet owners Amy and Eric Lund at their new Lehi location, and also, of course, get down to the important business of eating cinnamon rolls.

The origin story: During the pandemic, the Lunds were both working desk jobs at home. Amy Lund, in particular, chafed against corporate life, saying it “felt like a sweater was too tight around my neck,” so she started baking as an outlet.

Wanting to turn her love of baking into a side hustle, the couple started a take-and-bake cinnamon roll business, often staying up until 2 a.m. to mix dough in their tiny townhome in Woods Cross. Soon, they progressed to doing popups and the Downtown Farmers Market in Salt Lake City, before opening their first storefront in December 2024 in Millcreek. They opened their Lehi location in September.

The vibe: “We wanted the same feeling that you get when you walk into Millcreek: the coziness, the friendliness, the product,” Amy Lund said of the Lehi location. She added that the only difference is that the Lehi spot is newly built and the Millcreek storefront is in an old, charming building. I haven’t been to the Millcreek location, so I can’t compare, but I can attest that the Lehi shop is warm and welcoming, with staff greeting you when you come in. There are also shelves and shelves of cinnamon rolls to salivate over.

The menu: Dry cinnamon rolls, these are not. Amy Lund told me she actually pours heavy whipping cream over her rolls before baking them, and packs them with tons of flavor and filling, making for certifiable desserts that you can enjoy anytime. Everything is made in-house. Not all of the couple’s 60+ cinnamon roll flavors are available to purchase all of the time, but they have three staple flavors (cinnamon, blueberry lemon and brown butter chai) always ready, plus rotating seasonal flavors, and coffee. To read about my order, check out “Treat and Coffee of the Week.”

The hours: Closed Monday; Tuesday-Friday, 8 a.m.- 2 p.m.; Saturday-Sunday, 9 a.m.- 2 p.m.

Live deliciously,

Kolbie

P.S. Dough Lady still has a take-and-bake side to the business. At the Lehi location, there is a freezer with cinnamon roll dough, dinner roll dough, cookie dough and bread pudding, ready to be baked.

• On Saturday, Hill’s Kitchen in Sugar House, at 2188 S. Highland Drive, Salt Lake City, is screening “The Nightmare Before Christmas” on its Halloween-themed patio at 7 p.m., and will be pairing the movie with a four-course dinner menu inspired by the film, according to a news release. Tickets are $60 per person, and available on Toast.

• On Oct. 24, Mountain West Hard Cider is putting on its annual Fall Harvest Festival from 11 a.m. to 9 p.m. at its cidery at 425 N. 400 West, Salt Lake City, according to a news release. Attendees are welcome to bring homegrown apples that might otherwise be wasted and have them pressed into cider as part of Mountain West’s collaboration with WasteLess. There will also be food, live music, local vendors and lots of cider. Entry is free, and all ages are welcome.

• On Oct. 26, chef Leonardo Li Mura from Salt Lake City’s Sicilian restaurant ‘Mina and chef Justen Moser from speakeasy Hide & Seek are coming together for a 10-course collaboration dinner featuring a menu specially created for the evening, according to a news release. Tickets are $145 per person with a $100 optional wine pairing available. There will be seatings at 5 p.m., 7 p.m. and 9 p.m. with about 20 guests in each seating. Make your reservation on OpenTable.

• Benihana has opened a new location at Mountain View Village in Riverton, at 13253 S. Teal Ridge Way, according to a news release. The restaurant is known for its hibachi cooking, where chefs cook meats, veggies and sauces on a grill with theatricality as diners watch the show.

• Has a restaurant opened or closed in your neighborhood? Let us know at food@sltrib.com.

• While dining at Hearth & Hill (in Salt Lake City and Park City), Urban Hill and Hill’s Kitchen Sugar House, you can now order Hill Top Hospitality’s new private-label beer it made with Level Crossing Brewing Co., called Hill Hopper IPA. According to a news release, the 6% ABV West Coast rye IPA “offers bright orange zest, pineapple and Sauvignon Blanc aromas with a dry rye and citrus finish.”

• On Oct. 29, The Vault (the bar inside Hotel Monaco at 202 S. Main St., Salt Lake City) is celebrating Halloween with a Murderous Cocktail Affair from 7 p.m. to 11 p.m., according to a news release. The night will include a complementary glass of Champagne, passed appetizers served throughout the night, live entertainment, a “late-night surprise moment” at 10:30 p.m., and a craft bar. Dress code is “deadly” cocktail attire. Tickets are $55 each, available on Eventbrite.

Wanting to taste a seasonal cinnamon roll and a staple cinnamon roll when I visited Dough Lady in Lehi, I ordered a pumpkin roll (seasonal) and a brown butter chai (staple).

The pumpkin roll came topped with cream cheese icing, instead of classic cinnamon roll icing, which I thought was a great idea. Flavor-wise, the cream cheese icing put this roll in the same category as those pumpkin cake rolls you always see this time of year, and it was delicious.

My favorite of the two was the brown butter chai, though. Going back and forth between the two rolls really brought out the cardamom in the brown butter chai roll, and I thought it was a lovely addition. Plus, that brown butter chai glaze was, in Amy Lund’s words, really “special.” Both rolls are great for fall, filled with lots of warming spices.

To sip on while I ate my rolls, I had an iced banana bread latte, which was thick and creamy. It featured just the right amount of banana bread flavor, which comes from a housemade banana bread syrup made with real bananas and spices.

Note to readers • Newsletter written by Kolbie Peterson, The Salt Lake Tribune’s food and drink reporter. The Tribune pays for all of the food written about in this newsletter.