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Nutella Cinnamon Rolls

These jumbo Nutella cinnamon rolls will stand alone at your next brunch. Bursting with chocolate, hazelnut, espresso and cinnamon, they will please any palate and bring to mind your favorite coffee shop bakery. —Pam Ivbuls, Elkhorn, Nebraska
  • Total Time
    Prep: 45 min. + chilling Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup half-and-half cream (110° to 115°)
  • 1/2 cup 2% milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons Nutella
  • 1 tablespoon hazelnut flavoring syrup
  • 1 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 3-3/4 to 4-1/4 cups bread flour
  • FILLING:
  • 1 cup Nutella
  • 1/4 cup butter, melted
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon hazelnut flavoring syrup
  • 1/2 teaspoon instant espresso powder
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons butter, softened
  • 2 teaspoons buttermilk
  • 2 teaspoons hazelnut flavoring syrup
  • Chopped hazelnuts, optional

Directions

  • In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight.
  • Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes.
  • Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.
Nutrition Facts
1 roll: 616 calories, 25g fat (9g saturated fat), 35mg cholesterol, 407mg sodium, 89g carbohydrate (37g sugars, 4g fiber), 12g protein.
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