Quick and Easy Nutella Rolls

Quick. Tasty. Nutella! Do I need to say more? We’ll be using the same dough from our 1-Hour Cinnamon Buns, but I will go ahead and walk you through the dough process again here. For the dough you will need:

  • 1 cup Whole Milk
  • 1 Egg
  • 3 1/4 cups All Purpose Flour
  • 1/4 cup Sugar
  • 1/4 cup Unsalted Butter (1/2 stick)
  • 1/2 teaspoon Salt
  • 1 package (or 2 1/4 teaspoons) Instant Yeast, also called SAF Yeast

For the filling:

  • approximately 1 cup Nutella

For the icing you will need:

  • 1 1/2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 – 4 tablespoons Milk or Water

DSC_0551 That’s right, your eyes are not deceiving you. That is in fact one giant tub of Nutella.

Pop half a stick o’ butter into your milk and pop that into the microwave for about a minute. Give it a really good stir, continue to microwave another 15-30 seconds, until it’s warm to the touch. Not hot, heat above 115F will kill our yeast, and we don’t want to kill our yeast! We love our yeast because it gives us yummy Nutella rolls.

Plop your flour, sugar, salt, egg, yeast, and butter/milk mixture into the bowl of a stand mixer. For the sake of brevity, I am going to assume you have a stand mixer. If you don’t, please see my notes for this dough in the 1-Hour Cinnamon Buns recipe.

Mix on low until your ingredients have combined, and then for 5 minutes more. Your dough will be sticky, but not soupy. It should look something like the photo below.   DSC_0553

Let the dough rest in the bowl, cover with a lint free towel for about 10 minutes. We do this to let the gluten strands relax so it’ll be easier to roll out.

Roll it out to approximately 16″x10″ – then slather on the Nutella! Try to leave a little bit of a clean border around the edges, it’ll make rolling it up easier.

DSC_0557 Your offset spatula is your friend.

You will want to roll the dough up like a jelly roll. Start from the top, the long side furthest from you and make as tight a roll as you can. Pinch the seam. Divide the dough into about 12-16 slices. I did 16, can you find the small one that isn’t like the others in the photo below? 😛 It’s ok, it’ll be the tastiest one.

DSC_0561
Pre-puffy.

Cover lightly with plastic wrap and let rise for 20-30 minutes, or until they’re bee-yoo-tee-full and puffy, as seen below.

You may want to go ahead and preheat your oven to 350F about now.

DSC_0562
Post puffy.

With a rack in the middle position in your preheated 350F oven, bake these little beauties for about 20-25 minutes, or until lightly golden. See below. DSC_0564

While our buns are a-coolin’, we should go ahead and make our icing. Honestly, it’s more of a glaze. Even more honesty? It is my go to donut glaze. Why, you ask? I feel that the rolls are pretty sweet by themselves and I didn’t want to overwhelm them with a thick sugary icing. Plus, I want to see the Nutella! But, that being said, these are your rolls and I highly encourage you to ice them however makes you happiest!

If choosing to go the glaze route, you will want to get a small bowl, whisk, and combine your powdered sugar, milk, and vanilla, and beat it! Beat, beat, beat, until you have beaten it into submission that takes the form of something relatively runny. See below. DSC_0569

I’d suggest letting the buns cool for about 10 minutes before glazing them….and waiting ten minutes more for the glaze to dry a little. SO MUCH WAITING! I’d be lying if I said I waited the whole twenty minutes, but then again, I’m a food blogger and wanted to hurry up and get a picture of these amazing buns! 😉

DSC_0574DSC_0576 And eat the buns. Most definitely couldn’t wait to eat the buns. I gotta tell you, it was amazing. Soft, chocolatey, absolutely satisfying. Hard to resist having more!

These can be kept in an airtight container at room temperature for about a day, or stored in the fridge. As always, which bready desserts that we refrigerate, nuke ’em before you eat ’em! I promise, 15 seconds in the microwave will do it a world of good.

Enjoy!

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