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
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
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
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.
1. Microwave Nutella for a few seconds to make it easier to spread.
Recipe source: Gimme Some Oven