Nutella is an absolute favourite in my family, so I thought making Nutella Rolls would be appropriate as well as appreciated.
I cannot say they are not. My family honestly licked two trays clean and asked for more.
These rolls are soft, sweet, fluffy and favourite among kids and adults. Trust me on that one!
Now that the kids are home from school you can totally make the dough at night, place in the fridge, the roll-out, spread with Nutella and bake in the morning.
It’s not even a hassle. On the other hand, you do not have to refrigerate. Just use instant active yeast and bake these rolls in an hour or so.
Tap here for even more tasty sweet recipe ideas
Your family going to defiantly thank you when these come out of the oven. Even while they were baking my kids came out of the rooms asking what I was making.
As you can see they are not hard to make at all. Also, they are delciosu so you have no excuse to make over the weekend or any other day of the week.
Also, I must say that my cinnamon rolls are pretty amazing too, so hop over and grab a very similar recipe to this one.
This dough is kind of “all-purpose” dough so you can make many amazing baked goodies just by using one type of dough.
I will share more ideas using similar dough in the near future.
However, for now, I can tell you that you can turn this into savory rolls, maybe spread some butter and jam, or perhaps walnuts and sugar, which was my in-laws favorite.
I hope you try baking these tasty Nutella Rolls. If you do make them, please tag me on social media or Instagram.
@sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!
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Nutella Rolls
East, addictive and so delicious breakfast Nutella rolls.
Ingredients
STARTER
- 1 pack dried yeast (1/4 oz)
- 1 teaspoon sugar
- 1/2 cup milk, warm to the touch (118ml)
DOUGH
- 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 large eggs, well beaten
- 3/4 cup water (177ml)
- 2 tablespoons softened unsalted butter
- 1 tablespoon oil, plus for greasing bowl for the dough
FILLING
- 1/4 cup Nutella
CLASSIC VANILLA GLAZE
- 1 cup confectioner's sugar
- 1 tablespoon unsalted butter, melted
- 1 tsp vanilla extract
- 2 tablespoons milk, substitute with heavy cream or half and half
Instructions
ACTIVATE YEAST
- It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
- Mix and allow the yeast to start to bubble.
- When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.
PREP DOUGH
- Measure and combine flour, salt, and sugar. Mix it together.
- Place everything in the stand-up mixer bowl.
- Make a small well in the middle and add activated yeast.
- Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
- Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
- Do not overmix, there is no need. The dough will be softer on the touch.
- Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 8. and 9. most of the time.
- It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
- You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.
FILLING
- Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
- Spread Nutella from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. You can add more or less. I will leave this to you.
- Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
- Place cut side up and evenly spaced 9 x 13-inch baking dish.
- Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.
BAKING
- Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
- If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
GLAZE
Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
Pour over or drizzle warm rolls and spread.
Notes
Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!
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