Nutella Cinnamon Rolls

Step 1

Start by warming the milk in the microwave for about 30 seconds until just hot but not boiling. Alternatively, use a saucepan on the stove. Add the milk to the bowl of a stand mixer, along with 1 tbsp of granulated sugar and all of the yeast. Whisk to combine, then cover with a clean cloth and let it rest for 5 minutes or until foamed up. If it does not foam up, toss the mixture and start again with fresh yeast.

Step 2

Add in the remaining sugar along with 1/2 cup of softened butter and mix in the bowl until the butter is slightly broken up. I always use the dough hook attachment for this part. With the mixer running on low, add the eggs, one at a time. Then add in the salt plus 1 cup of flour and mix on low until things start to come together.

Step 3

With the mixer continuing to run on low, add in the remaining flour, one cup at a time, until fully incorporated. Turn the mixer up to medium speed and mix until the dough easily pulls away from the sides of the bowl. If it is still sticking after a couple of minutes, add a bit more flour, one tablespoon at a time until it no longer sticks to the sides. Turn the mixer up to medium-high and knead the dough for another 3 minutes. Spray a large mixing bowl or the stand mixer bowl with nonstick spray and place the dough inside, turning it around a few times to lightly grease it. Cover the bowl tightly with plastic wrap or a towel, allowing it to rise for 1-2 hours or until doubled in size.*

Step 4

Once doubled in size, prepare a baking pan by lining it with parchment paper. You can use a 9 x 13″ pan, or my favorite, a 11 x 17″ baking sheet to avoid squishing the buns too much. On a floured surface, roll out the dough to a 12 x 18″ rectangle. Smear the remaining 1/4 cup of softened butter all over the dough, leaving an inch of border on the sides, then sprinkle the cinnamon on top.

Step 5

Drop the Nutella by a spoonful at a time on top of the buttery dough, then use the back of the spoon to spread the Nutella all around the dough, leaving about an inch border on the sides. Roll up the dough tightly using the long edge, to create an 18″ roll. Next, slice the roll into 12 even rolls using a sharp knife. I like to cut the roll in half, then half again to create 4 equal pieces. Then I slice each 1/4 of dough into even thirds.

Step 6

Place the rolls on the prepared baking sheet, spacing them apart evenly. Cover the rolls tightly again with plastic wrap or aluminum foil, or a clean towel. Allow the rolls to rise again for about 1 hour and a half, or until puffy and doubled in size. For overnight rise instructions, see notes below**

Step 7

Place the rolls in the oven for about 25 minutes, or until browned and baked through in the center. Loosely place a piece of aluminum foil over the rolls at the 15 minute mark to avoid them browning too much. Remove the rolls from the oven and let them cool for about 5 minutes before frosting (or enjoy them plain)!

Step 8

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Add in the powdered sugar, along with 2 tbsp of milk or cream and a pinch of salt and slowly mix again until combined. If the frosting isn’t whipping up nicely, add another tablespoon of liquid until the right consistency is reached. Use a spatula to smear the frosting all over the rolls before serving!