Wednesday, July 18, 2012

Chocolate Chip Nutella Cinnamon Rolls

Soon after I was introduced to my boyfriend (now husband), I was introduced to Nutella. Before Nutella was shipped commercially to the US, my husband always had a supply from his sister who lived in Germany. I have always loved chocolate but Nutella takes any chocolate experience to the next level.

One day, I really wanted to make cinnamon rolls from scratch. So I searched the Internet for a recipe. What I found was a crazy awesome Nutella Cinnamon Rolls!! What?? Seriously!! I was so excited! I started right away! I made them and they were out of this world. However, it needed something... Something of wholesome goodness... More chocolate!! So, the next batch I sprinkled chocolate chips all over the Nutella right before rolling it up. Below is my modified recipe for Nutella Cinnamon Rolls:

Chocolate Chip Nutella Cinnamon Rolls (modified from

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
5 cups flour, divided (1/2 cup for rolling out)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter
1/2 cup Nutella
1/2 bag chocolate chips

For the glaze (for three 8″ pans of rolls):
3 cups powdered sugar
6 Tbsp milk

In a large pot, whisk together the milk, vegetable oil, and sugar. Scald the mixture (heat until just about to boil), and then turn off the heat. Let cool 45 minutes to an hour. When the mixture is lukewarm, whisk in the yeast and let it begin to dissolve. Stir in 4 1/2 cups of the flour, and then cover and let rise at least an hour.

Next, add in the baking powder, baking soda, and salt. Turn out on to a floured surface and gently knead as much of the 1/2 cup as possible. Form the dough into a rough rectangle and roll thin, maintaining the rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and then add it to the bowl as well. Microwave on low heat just until the butter melts. Stir until smooth.

Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of chocolate chips and cinnamon.

Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Pinch the seam to seal it at the end. It’s okay if some of the filling oozes out.

Spray three 8" round foil cake pans with cooking spray. Cut the rolls approximately 3/4" to 1" thick, and lay them in the pans. Let rise 20-30 minutes.

Preheat the oven to 375 degrees and bake the rolls 15-18 minutes or until light golden brown. To make the glaze, mix together the powdered sugar and milk and stir until smooth; it should be thick. Split the glaze between the three pans and generously drizzle it over the warm rolls.

If you want to make this for work and want a splitting point, reach the point when the milk mixture, yeast, and flour has risen. Place in the refrigerator until the next morning. Roll out, spread Nutella/butter mixture, roll up, and cut. Let rise, bake and add glaze. Head to work and take pride in your awesome breakfast! If you're late, they'll know why and should thank you. If not, shame on them.

Until tomorrow, kindest blogging wishes!!!

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