cinnamon rolls | Spatula in My Pocket

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.

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

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.

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?

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.

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.

MY rolls are, however 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).

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).

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!

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!

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.

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.

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.

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

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

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.

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

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:

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

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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?

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.

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.

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

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).

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).

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!

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

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.