Nutella Rolls
Super gooey Nutella rolls are filled with Nutella and chocolate chips and topped with a delicious Nutella cream cheese frosting.
Equipment
- 23x33 cm baking pan
Ingredients
DOUGH
- 225 g whole milk
- 50 g fresh yeast 2 packs of dry yeast
- 560-570 g all-purpose flour
- 2 eggs
- 50 g granulated sugar
- 1 teaspoon salt
- 1 teaspoon cardamom
- 100 g butter room temperature
NUTELLA AND CHOCOLATE CHIP FILLING
- 200 g Nutella
- 50 g chocolate chips
NUTELLA CREAM CHEESE FROSTING
- 35 g butter cold room temperature
- 35 g Nutella
- 35 g cream cheese
- 125 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
DOUGH
- Heat up the milk so it’s lukewarm (37ºC), Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 50 g fresh yeast
- Add the sugar, all-purpose flour, eggs, salt, cardamon and using the dough hook, mix the dough for 3 min on medium speed.560-570 g all-purpose flour, 2 eggs, 50 g granulated sugar, 1 teaspoon salt, 1 teaspoon cardamom
- Continue on medium speed and add the butter a bit at a time, adding a new piece of butter once the previous has been mixed into the dough.100 g butter
- Then increase the speed to high and let it mix for 6-7 min or until the dough has collected and is releasing from the bottom.
- Add the dough to your counter top and give it a final kneading and shape it it to a nice loaf. Add the dough to a clean bowl and cover the bowl with cling film and a tea towel.
- Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 min.
ASSEMBLING
- After the first rise, it should now be double in size.
- Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5mm thick. Then spread out the Nutella in an even layer and thereafter sprinkle with the chocolate chips. Roll it into a log.200 g Nutella, 50 g chocolate chips
- Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 23x33 cm baking tray lined with parchment paper.
- Let them rise for a second time on the kitchen counter for 30 min. under some cling film.
- Meanwhile pre-heat the oven at 190ºC conventional oven.
- Once the second rise is done, bake them for 22-25 min on the second lowest rack.
- When they are done they should be lightly golden brown. Let them cool down for 15-20 min, while making the frosting.
NUTELLA CREAM CHEESE FROSTING
- If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.
- Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.35 g cream cheese, 35 g butter
- In a mixing bowl, start by creaming the butter and Nutella for 1-2 min on high speed. Then add the cream cheese and cream it together with the butter until smooth. Sifted the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter until smooth and combined.35 g Nutella, 125 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the buns with a spoon and sprinkle with extra chocolate chips.
- Enjoy immediately.
Nutrition
Carbohydrates: 68gProtein: 9gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 34mgSodium: 246mgPotassium: 215mgFiber: 3gSugar: 29gVitamin A: 138IUVitamin C: 0.1mgCalcium: 78mgIron: 3mg
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