Description
Add these soft and fluffy Nutella Cinnamon Rolls to your weekend baking list! Milk bread dough, rolled with creamy Nutella and baked in a muffin pan until puffy and golden brown. The warm rolls get kissed with a little bit of melted butter, then gets coated in cinnamon sugar and filled with more gooey Nutella! Downright sinful!
Ingredients
Tangzhong
- 2 Tablespoons (15g) Bread Flour
- 1/3 Cup (76g) Water
Milk Bread Dough
- 2/3 Cup Whole Milk (151g)
- 2 1/4 Teaspoons (7g) Active Dry Yeast
- ¼ Cup + 1 Teaspoon (50g + 4g) Brown Sugar, divided
- 3 Cups (360g) Bread Flour
- All the Tangzhong
- 1 Large Egg, room temp
- 3 Tablespoons (42g) Unsalted Butter, melted
- 1 Teaspoon Vanilla Paste or Extract
- 2 Tablespoons Dry Milk Powder
- 1/4 Teaspoon Fine Salt
Filling and Coating
- 3/4 Cup (202g) Nutella for rolling the dough
- Plus Another 3/4 Cup (202g) Nutella for filling the center
- 2 Tablespoons Unsalted Butter
- 3/4 Cup White Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- Make the Tangzhong - In a small saucepan, whisk together bread flour and milk until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.
- Make Milk Bread Dough - In a small bowl or measuring cup, heat 2/3 cup of milk in the microwave until it reaches 105ºF(40Cº). Then add 1 teaspoon of brown sugar and the active dry yeast and stir well to combine. Let bloom for 8 to 10 minutes. *See note below for instant yeast
- In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (it's okay if it's still warm), melted butter, brown sugar, egg, vanilla, salt, milk powder and bloomed yeast mixture.
- With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 15 to 20 minutes. It's ready when it passes the window pane test. **See note below.
- Lightly oil your hands and form the dough into a smooth ball. Place it into an oiled bowl. Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
- Shape the Rolls - Gently punch the dough down to release gas bubbles. Transfer to a lightly floured work surface and roll out to roughly an 10×20 inch (25×50 cm) rectangle (does not need to be exact).
- Warm up the Nutella slightly in the microwave for about 10 to 15 seconds. Stir well and pour it on top of the dough. With an offset spatula, evenly spread the Nutella all the way to the edges. With a sharp knife or pizza cutter, trim any irregular edges if needed and cut into 10 to 12 even strips, width-wise. For slightly larger rolls, I cut 10 strips instead of 12, but it's up to you. Roll each strip of dough into buns.
- Transfer the rolls to a buttered, 12-count, standard-sized muffin pan and cover with cling wrap that has been lightly sprayed with oil. Depending on how warm your kitchen is, allow to proof for about 30 to 45 minutes or until it passes the "poke" test! ***see note below
- With 15 minutes left of proofing time, set a rack in the center of the oven and preheat to 350ºF (176ºC).
- Once the rolls are done proofing, bake for 14 to 16 minutes or until the middle registers at 190ºF (87ºF).
- As the rolls are baking, prep your coating and filling. In a bowl, combine sugar and ground cinnamon and set aside. Then, fill a piping bag or ziploc bag with about 3/4 Cup (OR measure with your heart) of Nutella and set aside. Minutes before the rolls are done, melt the butter in a small bowl and set aside.
- Once rolls are cooked, set the muffin pan on a wire rack and let cool for 6 to 8 minutes.
- When they are cool enough to handle, lightly brush some melted butter on the top and sides of the buns. Lightly coat in the cinnamon sugar mixture and shake off the excess, then place on a cooling rack with a baking tray underneath (it can get a little messy). Finally, fill the center of each roll with as much Nutella as you'd like. Serve immediately and enjoy!!
Notes
*For Instant yeast, skip to step 3. Combine instant yeast with all the dough ingredients into the bowl of your stand mixer.
**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 springs back slowly and leaves a slight indentation, it's ready. If the dough bounces back immediately, then needs more time.
- Prep Time: 30 Minutes
- Rise/Proof Time: 1 Hr + 30 Mins
- Cook Time: 14 to 16 Minutes
