It was Nutella day the other day, 5 February 2016 and guess what I missed posting this recipe in time for the renowned day.
Oh well………does it matter, maybe not. What matters is that these were made with amazing care and attention and the hands of my gorgeous kids. Flour everywhere butter spilt and chocolate all over there little cute faces. This to me is what matters as the recipe may not have made the Nutella day but has cemented the fact that my kids have that craving and desire to bake as much as I do. Worst of all I actually think they are better than me.
…and here it is the wonderful creation that is Nutella cinnamon rolls. My wife actually has this craving for cinnamon rolls, so when I go out I usually buy one when I go out shopping, keeps me in the good books so no complaints here and then it happened, we made these and now its on the hit list whenever baking is mentioned. The new request has been made.
These super soft, chocolatey spiced rolls are divine. They have this light airy chew from the dough and then the chocolate hits you, the taste sensation that oozes out like you would not believe and there it is these amazing Nutella cinnamon rolls.
Nutella Cinnamon Rolls
For the dough
- 125 ml Semi-skimmed milk
- 125 ml water
- 1 Large egg yolk
- 3 tbsp. melted butter
- 4 tbsp. sugar
- 1 tsp. Salt
- 450 g Strong white bread flour
- 1¼ tsp. Instant dried yeast
For the filling
- 200 g Nutella plus extra to drizzle after
- 2 tbsp. cinnamon
- 1 tbsp. golden caster sugar
- For the dough add the ingredients in order to your bread maker and turn on at the dough setting. Form my machine this is number 6.
- Once the dough has finished its cycle, 1 hour and 30 minutes for me knead into a small rectangle and then roll out to 16 x 8 inches. Pre-heat the oven to 180C. Warm the Nutella in the microwave for a about 15 seconds (remove the gold topping as this does microwave and is dangerous).
- Spread the Nutella over the dough leaving 1 cm at the both ends of the long sides. Sprinkle liberally with the cinnamon and then the sugar.
- At this point roll up the dough util you have a nice long dough sausage. Try and keep it as tight as possible without squeezing the Nutella out. Cut the dough in to about 1 ½ inch lengths. You should get about 10 equal pieces.
- In a greased 23 cm cake springform cake tin place your first dough roll swirl side up and then place the other s around the centre. Press each down a little and then let rest for 10 minutes with a tea towel over the top.
- Place the rolls in to the oven and then bake for 20 minutes. Remove from the oven allow to cool slightly in the tin (about 5 minutes) and then remove the rolls and cool for a further 5 minutes on a cake wire.