NUTELLA CINNAMON ROLLS

Bread, in any form, always has a special place in my heart (ok belly). Be it:

This hearty, moist banana bread dotted with ooey gooey chocolate chips

This easy braided chicken bread

-Or these sumptuous pumpkin muffins swirled with Nutella

I could eat bread all day long.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

And there’s nothing more satisfying than making your own bread, your own dough, from scratch. Especially tear and share breads. Especially cinnamon rolls. Especially “Nutella” Cinnamon rolls!!

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Yes, I put Nutella IN the rolls and ON the rolls.

There’s no such thing as too much Nutella in my world. :3

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These rolls are best fresh from the oven, but they also keep for a few days in an airtight container in the fridge.  Just place one on a plate and microwave for 10-15 seconds, and they’ll be just as good as the day they were made.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Make these for friends and family, or just because it’s Tuesday and you’re wacked out —you won’t be disappointed.

Nutella Cinnamon Rolls

Prep Time: 40 minutes                                                                        Yields: 12-14 rolls
Cook Time: 20-30 minutes
Ingredients:
DOUGH
1 cup milk
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 tsp. salt
1 envelope instant yeast (approx. 2 1/4 tsp)
1 egg, at room temperature
FILING
2/3 cup Nutella
2 Tbsp. ground cinnamon
CREAM CHEESE ICING
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)
NUTELLA DRIZZLE *optional
1/3 cup Nutella
Directions:
For the Rolls:
Combine milk and butter in a bowl. Heat in microwave, for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not piping hot.
In a separate bowl, whisk together 3 cups flour, sugar and salt until combined. Add in the yeast and the milk mixture. Mix till combined. Then knead dough onto a floured countertop till it forms a soft pliable ball, add ¼ cup flour at a time if dough is sticky.
Place dough in a lightly greased bowl. Cover and let it rest for 10 minutes.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size.
Use a knife or spoon to spread the Nutella1 evenly over the top of the surface, leaving a 1/4-inch border at the bottom of the 14-inch edge (so that the Nutella doesn’t ooze out). Sprinkle the cinnamon evenly on top of the Nutella.
Beginning at the top 14-inch edge (the edge with the Nutella spread clear to the border), tightly roll up the dough. Then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces.
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 30-40 minutes.
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 180 degrees C for 20-30 minutes, or until the rolls are golden and cooked through. Remove and let cool for at least 5 minutes. Drizzle with your icing and Nutella and serve warm.
For the Cream Cheese Icing:
In mixing bowl, whisk butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
For the Nutella Drizzle:
Warm Nutella in the microwave for a few seconds to help make it more spreadable. Then use either a piping bag to pipe it onto the cinnamon rolls, or use a fork to drizzle it on.
Notes:
1.       Microwave Nutella for a few seconds to make it easier to spread.
Recipe source: Gimme Some Oven

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

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Pumpkin Nutella Swirl Muffins

It may not feel like fall yet but summer is definitely over. College starts tomorrow and I am, needless to say, already heading towards depression.

Last year of college! Can you blame me?

Oh the jitters. Which would justify why I’ve been hankering down in the kitchen everyday all day long. Nothing like some good fall baking to make everything better.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

 

These pumpkin Nutella swirl muffins are the BOMB. Bursting with fall flavors, these muffins will make your house smell like the most glorious bakery in Italy.

 

Pumpkin and Chocolate were meant to be together and when that chocolate is in the form of luscious Nutella, you know the muffins are bound to be out-of-this-world good.

They’re soft, tender, and extremely moist.

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You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

For my fellow Pakistani peeps who aren’t accustomed to the pumpkin ecstasy, let me tell you that it is d.e.l.i.c.i.o.u.s!

Pumpkin puree makes everything silky, soft and extremely moist. It doesn’t have a very distinct flavor which is why you add spices like cinnamon and nutmeg to amplify it.

I have yet to see pumpkin puree being sold here in the supermarkets of Islamabad, which is why I made my own pumpkin puree from scratch. I’ll do a step by step post on it if you like. It’s very simple, just slice a pumpkin up, de-seed it, and roast in the oven till fork-tender. Cool and then scoop out all the soft bits. Chopperize or blend till smooth. Fill up disposable Ziploc bags with it and freeze. It lasts for up to a year.

Be it the classic Pumpkin Chocolate Chip Bread or Pumpkin Fettuccine, homemade pumpkin puree can be used for all sorts of things; both sweet and savory.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

Give pumpkin a try. You won’t regret it. 🙂

Pumpkin Nutella Swirl Muffins

Prep Time: 15 minutes                                                                        Yields: 18 muffins
Cook Time: 20 minutes
Ingredients:
  • 1 cup pumpkin puree (read description above)
  • 2 eggs, at room temperature
  • 1/2 cup oil
  • 1 cup sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup whole milk, at room temperature
  • 1/2 cup Nutella spread
Directions:
Preheat oven to 180 degrees C. Line a muffin pan with paper liners or grease the tray well with cooking oil.
In a mixing bowl, whisk together the pumpkin puree, sugar, eggs, and oil until well-combined. In another bowl, sift together the flour, baking powder, salt, cinnamon powder, and nutmeg. Add the flour mixture and milk to the pumpkin mixture alternatively, starting and ending with the flour, until everything is just combined. DO NOT OVERMIX.
Spoon batter into the muffin tray cavities, filling about 3/4 of the way full.
Place the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out. Using a teaspoon, drop a spoonful or two of Nutella onto the top of each muffin and swirl with a knife.
Bake for 25-30 minutes or until set and golden brown. Best served warm!
*Store leftovers in an airtight container. Warm in microwave before serving.
Recipe source: Inside BruCrew Life

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

Garlic Naan

What do you do when you find your favorite naan shop closed on a Sunday morning?

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You make your own naans!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The idea may seem daunting at first but I hope by now I’ve got you well acquainted with handling all sorts of dough. Be it: my foolproof recipe for pizza dough used to make not just this beautiful braided chicken bread but also these cute little mini pizza pies. Or this super easy and frugal recipe for flour tortillas which makes these BBQ taquitos all the more delicious. And how can we forget, my all-time favorite, the soft puffy puri…O’so good!

Homemade garlic naans are much easier than you think and irresistibly delicious! It’s the same foolproof pizza dough with certain key changes that makes it all the more yummy and garlicky.

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The dough is incredibly forgiving. If it’s too dry, add more milk. If it’s too wet, add more flour. A soft dough is what you want in the end.

Softer the dough; softer and pillowy the naans are.

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

I cooked half of the naans on a grill pan, and the other half on a plain non-stick pan. It doesn’t matter whether or not you own a grill pan. Both result in gorgeous looking naans, and they taste just the same!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Cook for a minute or until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with butter mixed with chopped coriander.

Place the naan in a kitchen towel and repeat with the rest of the naans.

Then serve warm, sprinkled with some fresh coriander or sesame seeds.

And get ready, because these garlic naans will blow your mind! Buttery and garlicky, these naan are incredibly soft with all those giant air pockets. 

You may never go back to buying store-bought naan again. 😉

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Some of my favorite ways to enjoy these naans? Soaking up the masala from this Chicken Karhai or with this sumptuous kebab masala.

Garlic Naan

Serves: 8
Ingredients:
1 cup warm milk
2 tsp sugar
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
4 cups all-purpose flour
3 Tbsp. plain yogurt
1 teaspoons salt
3 Tbsp. melted butter or oil
5-6 cloves garlic, minced
Additional 2 Tbsp. melted butter mixed with 2 Tbsp. fresh coriander leaves, chopped
(optional topping: sesame seed)
Directions:
  1. In a large bowl, stir together, by hand or with a stand mixer, all the ingredients except the milk. Add in the milk gradually, and mix till a ball of dough starts forming. If kneading by hand then take out the dough from the bowl and start kneading it on a floured counter-top till it becomes smooth but still slightly sticky.
  2. Grease the mixing bowl with oil, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I place mine in the microwave) and let it rise for 1-2 hours or until the dough has nearly doubled in size.
  3. Once doubled in size, punch it down and add in the minced garlic. Knead for a few more minute and then transfer it to a floured work surface.  Cut the dough into 8 large or 16 small separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle) until the dough is a little less than 1/4-inch thick.
  4. Heat a large non-stick pan or grill pan over medium-high heat. Drizzle a bit of butter or oil.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the naan and cook on the second side for 1-2 minutes, or until the bottom is golden. Brush naan lightly with the coriander-infused butter on both sides. Then transfer it to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
  5. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with sesame seeds, if desired.

 

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

 

Small Batch Chocolate Mocha Cinnamon Rolls

Happy Holidays, folks! Finally we are getting proper winter feeling. Can you believe it’s almost end of December and not finger-freezing cold yet?

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Here I have for you the perfect holiday recipe. Have it for breakfast, lunch and dinner (sneak in a few snacks too, if you can). I know would, if those pesky things called adipocytes (fat cells) didn’t exist.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

I don’t know how many of you worship at the shrine of pastry heaven called Cinnabon like me (don’t tell my mother I said that) but cinnamon rolls are one of the scrumptious essentials of life.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

MY rolls are, however your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

The gooey center. My favorite bit.

My three favourite Cs: Cinnamon, Coffee, Chocolate.

They’re soft and gooey, with a caramelized bottom, and melty chocolate chips in between. The light mocha touch enhances the chocolate flavor ever so slightly. And the mocha glaze does not take the glory away from the cinnamon sugar, just makes it even better (yes, its possible my friend).

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

This recipe makes a smaller number of rolls than the usual recipes. It is perfect for when you have the cravings and want to bake your own but don’t want to end up with trays and trays of rolls that you then stuff into your freezer (although you are secretly happy).

This recipe makes six large cinnamon rolls or 9 small ones. Super easy to make. They literally take 2 hours to go from your thoughts to the oven to your belly (I timed).

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Knead the dough using a stand mixer or by hand. Plop it in a well-oiled bowl. Allow to rest in a warm place (the microwave, or near a window with the sun shining in), roll it, and fill with the most amazingly sinful filling ever (butter+cinnamon+sugar+cocoa powder+chocolatechips+instant coffee), roll them, slice them, arrange them on a greased dish, let them rest again, bake, glaze, and devour. Voila!

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

For the extra special Christmas morning (for those celebrating), make these tonight and place covered, unbaked rolls in the fridge. You can then just bake them tomorrow and win the hearts and tummies of your family!

Happy holidays, again!

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Chocolate Mocha Cinnamon Rolls

Yields: 9 small rolls
Ingredients:
Dough
1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons instant yeast
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
Filling
6 tablespoons butter, melted
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
3/4 teaspoon cocoa powder
pinch of salt
1/3 cup semi-sweet chocolate chips
Glaze
3/4 cup powdered sugar
1/2 teaspoon instant coffee powder
3 tablespoons heavy cream or milk; enough to make a pourable glaze
Directions:
In a small saucepan combine milk, butter, and sugar. Stir continually until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool till it comes to room temperature.
In a large bowl, combine the; 1 ½ cup flour, salt, egg yolk, and yeast. Add in the prepared milk and butter mixture. Mix. Bring the dough together into a ball and knead a few turns with your hands. Add more flour, a few tablespoons at a time if the dough feels to wet. Knead well for 3-4 minutes till the dough feels compact and is no longer sticky. Place in a lightly oiled bowl.
Cover the bowl with plastic wrap and allow to rest for 30 minutes.
Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, coffee powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.
Slice into 6 large pieces or smaller ones.
Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8×8-inch baking pan or any other baking dish. Place rolls in the pan leaving about 1/2 inch of room between them. Cover the rolls and allow to rise for 30 minutes.
While the rolls rise, preheat oven to 180 degrees C.
Bake the rolls for 18-20 minutes or until golden brown and doubled in size.
Remove from the oven, allow to cool just slightly.
In a small bowl whisk together powdered sugar, coffee powder, and cream or milk. Drizzle over warm rolls.
Enjoy.
Recipe source: Joy the Baker

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Chocolate Chip Banana Bread

A spin on the classic – super moist banana bread studded with chocolate chips!

A spin on the classic - super moist banana bread studded with chocolate chips!

I know, I know, I’ve been MIA this whole past week. What with the wedding and then college starting, and three very exciting new things happening that I can’t disclose right now, I barely had time to Instagram! And for all those who don’t know…I made my first ever Wedding Cake (nazar na lagay, like my mum says)!

I tried to make it as pretty as a pinterest cake.

It was one crazy cake that I had a crazy time making.

It had me:

  • Scouring the whole of Islamabad for a frickin’ (cursing is bad) 6 inch cake pan. Who bought all the pans?!

  • Attempting ombré for the first time ever.

first attempt wedding cake

  • Attempting a tired cake for the first time. ( had more success as a tilted cake actually)

  • Baking six cake layers in one day! (The most I’ve ever done.)

  • Making use of 700 grams of butter in one go! (My mother had words about that one.)

  • Making do with droopy roses I got from the so-called fresh flower shops, and some stolen ones from the neighbor’s garden (stealing is bad).

Aaaaanyway, it looked okay in the end, tasted good and (most importantly) the bride loved it.. So yay!

But this post isn’t about cake (well, not all of it). It’s about this bread…oh this bread! Slice after slice of warm softness with pockets of melty chocolate. Together with a glass of cold milk or a cup of tea, it makes for the ultimate comfort food!

A spin on the classic - super moist banana bread studded with chocolate chips!

Banana and Chocolate – match made in food heaven! Be it banana chocolate chip muffins or banana chocolate chip pancakes or banana chocolate chip cake, it is always divine.

A spin on the classic - super moist banana bread studded with chocolate chips!

For those of you who just went all ew at ‘banana’, trust me, you’ll love this! Even my sisters (who are strictly against nutritious food), went bananas over this bread.

A spin on the classic - super moist banana bread studded with chocolate chips!

Below are few pointers to keep in mind before you make this recipe and get busy stuffing your face.

*Bananas: the browner and moldier, the better. Seriously, if you have very ripe bananas lying around your home (that your mother bought in hopes of feeding you healthy), do not throw them out! They are precious! Precious to a good, moist, flavorful banana bread.

*Yogurt: I always use and recommend Nestle unsweetened yogurt, but you can use whatever you like. Greek yogurt is originally used but we don’t have it commonly available in Pakistan. So, use any plain yogurt you can get your hands on.

*Chocolate chips: I use Hershey’s semi-sweet chocolate chips. Bittersweet or even milk chocolate chips can be used.

A spin on the classic - super moist banana bread studded with chocolate chips!

That’s it. Now go make this! Enjoy. 🙂

Chocolate Chip Banana Bread

Yields: one 9 inch loaf
Ingredients:
2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar
¾ teaspoon baking soda
½ cup walnuts, toasted and coarsely chopped *optional
1 ½ cup mashed banana (about 3 very ripe bananas)1
¼ cup (60g) plain yogurt2
2 large eggs, at room temperature
6 Tablespoons (90g) butter, melted and cooled
1 teaspoon vanilla extract
½ – 1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 180 degrees C.
Grease and flour the sides and the bottom of a loaf pan. Set aside.
In a bowl, whisk together; the flour, sugar, baking soda, and walnuts.
In another bowl, mix together the mashed bananas, yogurt, eggs, cooled butter, and vanilla.
Gently mix the banana mixture into the dry ingredient. Mix just till combined. Fold in the chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, and the top is golden-brown.
Serve warm.
Leftovers can be stored in an airtight container for a week. Warm in the microwave before serving.
Notes:
1.       Use the ripest bananas you can get hold of. The riper the banana, the sweeter flavor it gives off. Mash bananas well.
2.      Any unsweetened plain yogurt can be used. I always use and recommend Nestle unsweetened yogurt.
Adapted from The New Best Recipe Cookbook from Cook’s Illustrated


A spin on the classic - super moist banana bread studded with chocolate chips!