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.

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.

.

.

.

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!

Nutella Stuffed Pancakes

A stack of pancakes, a cup of tea, and a good book in hand makes for a perfect Sunday morning. 

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

Eid holidays have officially come to an end, and with that is the start of weeks and weeks of desolation and despair (projects and mundane assignments, of course).

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

This Eid was boooring. We spend the first day saying goodbye to Bates, our Bakra. No new clothes this eid. No eidi. Didn’t go anywhere this time (not even to my grandmothers place *gasp). No Haleem (:o) I didn’t even shower till the very next day (stinky me). Then I made enough biryani to feed a small village. And, Oreo brownies (recipe next time, promise) for the kiddies because everyone was down.

Kickstarting eid festivities with these oreo brownies! 🎉🎊

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So, this Eid was spent consuming copious amounts of cake, biryani, and gulab jamun, catching bits of Dil Walay Dulhaniya Lay Jaye Gay, making weird henna designs, having coke hysterics with sister Khatem in the kitchen, staying up late watching cheap award shows till after midnight, and lots of grumpy frumpy moments.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

And then we had these pancakes. Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella. Each bite dripping with molten chocolatey calories (Can you tell that I feel guilty about eating six?). Pancakes so rich and gluttonous, you’ll be begging for more.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

The process requires a bit of preparation. You need to make small discs of Nutella on a piece of parchment paper and freeze them. Do this part overnight so that next morning you just have to make the pancakes with the Nutella part ready to go. You basically have to spread out Nutella, in round shape, on a piece of parchment paper, about ½ cm thick. And freeze them.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

Then for the pancakes, it’ a basic batter. You pour some batter on a pan. Plonk a Nutella disc in the middle. And then pour more batter on top, enough to cover the Nutella. And that’s it. Cook till golden brown, and then dig in into the oozy Nutella deliciousness that these pancakes are.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

Nutella Stuffed Pancakes

Prep Time: 10 minutes                                                                        Serves 6-8
Cook Time: 20 minutes

Ingredients:

10-12 Tablespoon Nutella
1 ½ cup (187g) all-purpose flour
3 teaspoon baking powder
4 Tablespoon granulated sugar
1 large egg
1 cup + 2 Tablespoon milk
1 teaspoon vanilla extract
Pinch of salt
Butter, for greasing the pan
Directions:
Frozen Nutella Discs:
Line a tray with parchment paper.
Spoon 2 tablespoon Nutella onto the tray, and spread into a disc around ½ cm thick, 6 cm in diameter.
Place tray in freezer. Freeze till firm.
For the pancakes:
Mix together the dry ingredients; flour, baking powder, and the salt. Add in the wet ingredients; the egg, milk and the vanilla. Whisk till just combined.
Heat lil butter on a non-stick pan. Add some batter, round ¼ cup. Place one Nutella disc on it, cover with more pancake batter. Cook on medium heat. When bubbles start appearing on the top, flip the pancake and cook till golden-brown, around 2 minutes.
Repeat with remaining batter and Nutella discs. Butter pan from time to time.
Makes 6 to 8 pancakes depending on how much batter you use to cover the Nutella disc.
Serve immediately with fresh berries.

Recipe source: Recipe Tin Eats

. Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.