Homemade Nutella Brioche Knots, a twist on a classic sweet roll. These buttery yeast buns are swirled with creamy Nutella and then glazed with a cinnamon infused simple syrup and finished with an irresistible Nutella ganache!
Homemade bread such as cinnamon rolls and Babkas are my FAVORITE things to bake. They always impress, they’re so easy to make and so versatile! You can make them sweet or savory, fill them with nearly anything and top with a variety of glazes.
Be sure to check out my Pumpkin Butter Cinnamon Rolls and Blood Orange Cinnamon Rolls. Looking for babka recipes? Try my Cinnamon Apple Babka or Savory Mediterranean Babka!
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Ingredient Notes
Brioche Dough
- Buttermilk – Adds a bit of tanginess and makes the bread so tender. Warm buttermilk will be used to activate the yeast.
- Yeast – If you are using active dry yeast, combine with buttermilk and sugar and allow to sit for 10 minutes. If you are using instant yeast, you do not need to activate it.
- Sugar – White sugar will feed the yeast and slightly sweeten the dough.
- Egg + Yolk – For best results, make sure your eggs are at room temperature. Yeast likes a warm environment. (reserve egg white for the egg wash)
- Bread Flour – Bread flour gives the rolls structure and that chewy texture. I like to use a high quality bread flour, such as King Arthur.
- Dry Milk Powder – Milk powder (not an affiliate link) is a secret ingredient for making the babka super soft. It also improves the texture and structure of the bread.
- Nutmeg – Adds subtle fragrance to the dough.
- Salt – Rounds out the flavors.
- Vanilla Paste or Vanilla Extract – Adds flavor
- Nutella - A delicious chocolate hazelnut spread that will be layered in the rolls.
Cinnamon Simple Syrup
- White Sugar & Water - Equal parts sugar and water will be cooked into a thick syrup.
- Stick of Cinnamon - A stick of cinnamon will be used to impart cinnamon flavor. If you do not have cinnamon stick, feel free to use a pinch of ground cinnamon.
Nutella Ganache Glaze
- Nutella - To add more Nutella flavor, we'll be making a Nutella glaze to pour over the top.
- Heavy Cream - Cream will be heated and added to nutella to create the glaze.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Nutella Knots! Please find detailed instructions in the recipe card at the end of this post.
Step 1: To the activated yeast mixture, add softened butter, sugar, 1 egg, 1 yolk, vanilla, bread flour, milk powder, nutmeg and salt.
Step 2: Fit your stand mixer with the dough hook attachment and knead medium speed for 12 to 15 minutes. The dough should be elastic and is ready when it passes the window pane test.
Hint: Window Pane Test – To perform the window pane test, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 3: Form dough into a ball, then place into a well oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until it doubles in size.
Step 4: Gently punch down the dough and transfer to a lightly floured work surface.
Step 5: With a rolling pin, roll the dough into a 15×18 inch (38x46cm) rectangle.
Then evenly spread ½ cup Nutella spread onto the dough.
Step 6: Fold the dough into thirds and gently roll the top to adhere the layers together.
With a pizza cutter or a very sharp knife, trim the edges and then cut into 9 equal pieces.
Step 7: Grab a strip of dough and gently stretch it an extra 2 inches (5cm) or so.
Step 8: Twist and turn the ends of the dough in the opposite direction, until it resembles the shape of fusilli pasta.
Step 9: Twirl the strip of dough around 2 fingers or coil the dough into a round bun on your work surface.
Step 10: Finally, tuck the end to the bottom of the bun. (It doesn't have to be perfect!)
Step 11: Arrange the rolls into a buttered 9x9 inch (23x23 cm) square pan.
Step 12: Cover with a kitchen town and allow to proof for 30 to 35 minutes. It's ready to bake when it passes the poke test.
Bake at 350ºF (176ºC) for 25 minutes or until the internal temperature reaches 190ºF (88ºC). The top should be golden brown.
Hint: How do you know when the rolls are ready for the oven? Perform a "poke" test! Gently press your pointer finger into the dough and if it leaves an indentation, then it's ready for the oven. If the dough bounces back immediately, then it’s not ready.
Step 13: Meanwhile, make your cinnamon simple syrup, by bringing water, sugar and cinnamon to a boil for 3 minutes.
Step 14: As soon as the rolls come out of the oven, brush the top with simple syrup, getting in all the nooks and crannies.
Step 15: Make Nutella Ganache - Pour hot cream over Nutella. Cover and allow to sit untouched for 2 to 3 minutes.
Step 16: Slowly whisk to combine.
Hint: Strain your Nutella ganache for a smooth glaze.
Step 17: Pour Nutella glaze over rolls and serve warm. Enjoy!
Substitutions
- Yeast – I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in buttermilk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
- Milk Powder – You can substitute for malted milk powder. Although it’s not the same thing as dry milk powder, I’ve had great results in the past. You can also omit it completely, however, the texture won’t be as soft.
Equipment
- Stand Mixer – While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.
- Thermometer – Although it’s not required, it’s very helpful. I use it make sure the buttermilk is at the correct temperature and to know when the babka is properly cooked.
- Kitchen Scale – It’s helpful to have when measuring ingredients.
Storage
These Nutella Twist Rolls are best eaten freshly baked. However, transfer leftovers into an airtight container and store on the counter for up to 2 days or 1 week in the refrigerator.
Expert Tips
Use a stand mixer if you can. The dough can be quite sticky. Having the machine do all the heavy lifting will make it easier to knead.
Measure your ingredients correctly, especially your flour. I always recommend using a kitchen scale. However, if you do not own one, aerate and fluff up your flour, then spoon into your measuring cup and then level off with the back of a knife.
Follow the recipe exactly. I know it can be tempting to stray from a recipe (I’m guilty of that), but making adjustments, whether big or small can change the final result.
Do not overproof your dough – Over-proofed doughs end up collapsing due to a weakened gluten structure and excessive gas production. Read below regarding properly proofed dough.
After 20 minutes of baking, loosely tent your rolls with foil – This is to prevent the top from getting too browned.
FAQ
Yes, you can! Believe it or not, I used to make all bread recipes by hand. You will just need to knead the dough by hand for up to 15 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.
Proofing refers to the final rise right before baking. Perform a u0022pokeu0022 test! Gently press your pointer finger into the dough and if it leaves an indentation, then it's ready for the oven. If the dough bounces back immediately, then it’s not ready.
Bread flour (aka strong flour) has a higher protein percentage than all-purpose flour, making it ideal for yeasted bread recipes. The higher protein means that it has more gluten in it, which makes the dough more elastic and light, resulting in a chewy and airy texture.
Yes! There is no need to activate or bloom instant yeast in warm milk. Just combine all of the brioche ingredients into the bowl of your stand mixer and proceed with the recipe. Make sure your milk is warm though.
More Bread Recipes
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📖 Recipe
Nutella Brioche Knots
- Total Time: 55 Mins + 1.5 Hrs Rise/Proofing
- Yield: 9 Buns
Description
Homemade Nutella Brioche Knots, a twist on a classic sweet roll. These buttery yeast buns are swirled with creamy Nutella and then soaked with a cinnamon infused simple syrup and finished with an irresistible Nutella ganache glaze!
Ingredients
Brioche Dough
- ½ Cup (113g) Buttermilk, warm
- 1 ¾ Teaspoons Active Dry Yeast
- ¼ Cup + 1 teaspoon (50 grams + 5 grams) Granulated White Sugar
- 5 Tbsp (71 grams) Unsalted Butter, softened
- 1 Large Egg + 1 Yolk (reserve egg white for the egg wash)
- 1 Teaspoon Vanilla Paste or Extract
- 2 ¼ Cups (270g) + up to 2 Tablespoons Bread Flour
- 1 Tablespoon Dry Milk Powder
- ¼ Teaspoons Nutmeg
- ¼ Teaspoons Salt
- ½ Cup (134g) Nutella
Egg Wash
- Reserved Egg White
- 1 Tablespoon Water
Cinnamon Simple Syrup
- 3 Tablespoons White Sugar
- 3 Tablespoons Water
- 1 Cinnamon Stick or a pinch of Ground Cinnamon
Nutella Ganache Glaze
- ⅓ Cup (90g) Nutella
- ⅓ Cup (76g) Heavy Cream
Instructions
- Make Brioche Dough - For Active Dry Yeast; In the bowl of your stand mixer, add warm buttermilk (105ºF), yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes. For Instant Yeast, *see note below.
- To the yeast mixture, add softened butter, ¼ cup sugar, 1 egg, 1 yolk, vanilla, 2 ¼ cup bread flour, milk powder, nutmeg and salt.
- Fit your stand mixer with the hook attachment and knead the dough on medium/high speed for 12 to 15 minutes. The dough should be elastic and is ready when it passes the window pane test (**see note below). If your dough is still wet after 10 minutes, you can add up to 2 tablespoons of flour.
- With oiled hands, pick up the dough and form it into a ball. Then, place the dough into a well oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow rise in a warm place for 1 hour or until it doubles in size.
- Gently punch down the dough to release the gas and transfer to a lightly floured work surface.
- With a lightly floured rolling pin, roll the dough into a 15×18 inch (38x46cm) rectangle.
- Evenly spread ½ cup of Nutella onto the dough with an offset spatula.
- Fold the dough into thirds and them gently roll the top to adhere the layers together.
- With a pizza cutter or sharp knife, trim the edges and then cut into 9 equal pieces.
- Shape the Knots - Grab a strip of dough and gently stretch it outwards an extra 2 inches (5cm) or so. Twist and turn the ends of dough in the opposite direction, until it resembles the shape of fusilli pasta. Twirl the strip of dough around 2 fingers OR coil the dough into a round bun on your work surface. Finally, tuck the end to the bottom of the bun. (Don't worry, it doesn't have to be perfect!)
- Arrange the rolls into a buttered 9x9 inch (23x23 cm) square pan and allow to proof in a warm place for 30 to 35 minutes. It's ready to bake when it passes the poke test! (***see note below)
- With 10 minutes left of proofing, set a rack in the center of the oven and preheat to 350ºF (176ºC). Make an egg wash by whisking together reserved egg white and water. Brush egg wash on the top of the rolls and bake for about 25 minutes or until the internal temperature reaches 190ºF (88ºC). Tent with foil after 20 minutes of baking to prevent the tops from getting to browned.
- Meanwhile, make your Cinnamon Simple Syrup - Add water, white sugar and cinnamon stick or pinch of ground cinnamon in a small saucepan. Bring to a boil over medium heat and allow to cook for 4 to 5 minutes to infuse the cinnamon flavor. Remove from the heat and set aside.
- Remove the buns from the oven and immediately brush the knots with all the simple syrup, making sure to get in all the nooks and crannies.
- Make Nutella Ganache Glaze - Add Nutella to a small mixing bowl and set aside. In a microwave or small saucepan, bring heavy cream to a simmer.
- Pour heated heavy cream over Nutella. Cover and allow to sit untouched for 2 to 3 minutes. Slowly whisk to combine. ****See not below. If you'd like a thicker glaze, add a bit more Nutella.
- Drizzle glaze over knots and serve warm. Enjoy!
Notes
*For Instant Yeast; Combine all the ingredients into the bowl of your stand mixer and proceed to step 3. Just make sure the salt and yeast are not touching and your buttermilk is warm.
**To perform the window pane test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
***How to know when your rolls are done proofing - Perform a "poke" test! Gently press your pointer finger into the dough and if it leaves an indentation, then it's ready for the oven. If the dough bounces back immediately, then it’s not ready.
****If your ganache seizes or is not fully incorporated, your cream probably wasn't hot enough. Microwave the ganache in 15 second intervals, mixing in between until fully incorporated. If your ganache is lumpy, strain through a fine sieve.
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
Weronika says
Made these delicious Nutella Brioche Knots on Friday and everybody loved them! Thank you for sharing this recipe with us 🙂
Lisa says
Hi Weronika, I'm so happy to hear that everyone loved them! Thank you so much for your review!☺️