By admin − On Sunday, November 1, 2020, 5 Years ago in Breads / Rolls
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Nutella Cinnamon Rolls

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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.
Preparation time 45 min
Cooking Time 25 min
Ready In1 h 30 min
Level of DifficultyEasy
Servings8
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Info
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.
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.
Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 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 sugar2 tablespoons butter, softened2 tablespoons Nutella1 tablespoon hazelnut flavoring syrup1 teaspoon salt1 teaspoon instant espresso powder3-3/4 to 4-1/4 cups bread flour-----------------------------------------------------FILLING:1 cup Nutella1/4 cup butter, melted1 tablespoon all-purpose flour1 tablespoon ground cinnamon1 teaspoon hazelnut flavoring syrup1/2 teaspoon instant espresso powder-----------------------------------------------------GLAZE:1/2 cup confectioners' sugar2 teaspoons butter, softened2 teaspoons buttermilk2 teaspoons hazelnut flavoring syrupChopped hazelnuts, optional
2 packages (1/4 ounce each) active dry yeast1/2 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 sugar2 tablespoons butter, softened2 tablespoons Nutella1 tablespoon hazelnut flavoring syrup1 teaspoon salt1 teaspoon instant espresso powder3-3/4 to 4-1/4 cups bread flour-----------------------------------------------------FILLING:1 cup Nutella1/4 cup butter, melted1 tablespoon all-purpose flour1 tablespoon ground cinnamon1 teaspoon hazelnut flavoring syrup1/2 teaspoon instant espresso powder-----------------------------------------------------GLAZE:1/2 cup confectioners' sugar2 teaspoons butter, softened2 teaspoons buttermilk2 teaspoons hazelnut flavoring syrupChopped hazelnuts, optional
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