Nutiva “Nutella” Cinnamon Rolls

Nutiva Nutella Cinnamon Rolls

          I’m a HUGE fan of Nutiva brand products, so when I discovered their new Chocolate Hazelnut Spread, I knew I needed to create something wonderful!!! I decided, why not combine two amazing things and create one ah-mazing dessert?! Although… we don’t judge here at Delectably Different Kitchen, so if you want to enjoy it as a weekend breakfast treat instead, go for it. We hope you enjoy our mega-sized Nutiva “Nutella” Cinnamon Rolls.

Nutiva Nutella Cinnamon Rolls

 

You’ll Need…

Dough:

1 1/2 cups milk

1/2 cup heavy cream

6 tsp dry active yeast

1/2 cup plus 1 tbsp sugar

½ cup Kerrygold Salted Butter, melted

1 egg

2 egg yolks

1 tbsp vanilla extract

1 tsp chocolate extract

5 to 6 cups all-purpose flour

1/2 tsp cinnamon, ground

1 tsp Himalayan salt

 

In a saucepan over medium heat, slowly bring the milk and heavy cream to a temperature of about 105°F. Use a candy thermometer to test the heat. If you don’t have one, then you’ll want to just keep it on the heat until small bubbles begin to form on the side of the pan, then test it against your wrist. It should feel just pleasantly warm to the touch.

 

Remove from heat then add the yeast and extra tablespoon of sugar. Set aside for 10 minutes to allow yeast to proof.

 

Melt butter in a pan or a glass measuring cup (if you’re using a microwave). After the butter has melted, mix in the egg, yolks, and extracts. Next, pour the melted butter mixture into the pan with the yeast. Be sure to whisk well.

 

In a separate bowl, combine five cups of flour, half cup sugar, cinnamon, and salt. Add half the dry ingredients to the yeast mixture and combine slowly. Mix in the remaining dry ingredients. Knead by hand for 6-8 minutes. Slowly add in the last cup of flour and keep kneading until the dough is no longer tacky.

Nutiva Nutella Cinnamon Rolls

Place the dough into a well-greased glass bowl, cover with a damp towel, and allow to set for an hour and a half.

 

Tip: If you have a microwave, place a mug of water in it and heat for three minutes. Place the covered bowl inside the microwave to let rise. The residual warmth contained in the microwave with help proof your dough even better than just letting it set on a counter.

Nutiva Nutella Cinnamon Rolls

Filling:

 

2 13oz containers Nutiva Hazelnut Chocolate Spread

1 cup brown sugar

1 tsp vanilla extract

 

1/4 cup Kerrygold Salted Butter, melted

 

In a small bowl, mix the first three ingredients until well combined and smooth. Separate evenly into two bowls so you have equal amounts for your cinnamon rolls.

 

Divide the proofed dough in half, then turn one of the halves out onto a well floured surface. Roll out to a large rectangle, shooting for a thinly rolled-out dough, around ¼” thick. Brush half the melted butter across the surface of the dough before spreading one of the bowls of filling across the top.

Nutiva Nutella Cinnamon Rolls

Carefully roll dough the dough tightly to form a long roll, then cut into six uniform pieces. Place evenly, cut side down, into a greased 9×13 pan. They will look like there is too much room in the pan, but after they proof a second time you’ll see they need the space.

 

Repeat this process again with the second half of dough/filling mixture and place into a second greased 9×13 pan. Cover both pans with plastic wrap and let rise again, for about an hour.

Nutiva Nutella Cinnamon Rolls

After the hour is up, pre-heat your oven to 325°F. Bake the rolls for 30 minutes or until golden brown. Remove from the oven and transfer to a cooling rack. Top with chocolate sauce, hazelnut spread, and/or homemade caramel sauce (I chose all three). Now, enjoy taking a bite out of these delicious Nutiva Nutella Cinnamon Rolls!

Nutiva Nutella Cinnamon Rolls


Nutiva “Nutella” Cinnamon Rolls

Nutiva “Nutella” Cinnamon Rolls

Ingredients

    Dough:
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 6 tsp dry active yeast
  • 1/2 cup plus 1 tbsp sugar
  • ½ cup Kerrygold Salted Butter, melted
  • 1 egg
  • 2 egg yolks
  • 1 tbsp vanilla extract
  • 1 tsp chocolate extract
  • 5 to 6 cups all-purpose flour
  • 1/2 tsp cinnamon, ground
  • 1 tsp Himalayan salt
    Filling:
  • 2 13oz containers Nutiva Hazelnut Chocolate Spread
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup Kerrygold Salted Butter, melted

Instructions

    For the Dough:
  1. In a saucepan over medium heat, slowly heat the milk and heavy cream to 105°F. If you don't have a thermometer, keep it on the heat until small bubbles begin to form on the side of the pan, and it feels a little warm on your wrist.
  2. Remove from heat.
  3. Add the yeast and extra tablespoon of sugar.
  4. Set aside for 10 minutes to allow yeast to proof.
  5. Melt butter.
  6. Mix the egg, yolks, and extracts into the melted butter.
  7. Pour this mixture into the pan with the yeast and whisk well.
  8. In a separate bowl, combine five cups of flour, half cup sugar, cinnamon, and salt.
  9. Slowly add half the dry ingredients to the yeast mixture
  10. Mix in the remaining dry ingredients.
  11. Knead by hand for 6-8 minutes.
  12. Slowly add in the last cup of flour and keep kneading until the dough is no longer tacky.
  13. Place the dough into a greased glass bowl, cover with a damp towel, and let rise for an hour and a half.
    For the Filling:
  1. In a small bowl, mix the first three ingredients until smooth. Divide mixture into two bowls.
  2. Divide the proofed dough in half, then turn one of the halves out onto a well floured surface.
  3. Roll out to a large rectangle, about ¼" thick.
  4. Brush half the melted butter across the surface of the dough before spreading one of the bowls of filling across the top.
  5. Carefully roll dough the dough tightly to form a long roll, then cut into six even pieces.
  6. Place cut side down into a greased 9x13 pan.
  7. Repeat this process again with the second half of dough/filling mixture and place into a second greased 9x13 pan.
  8. Cover both pans with plastic wrap and let rise again, for about an hour.
  9. Pre-heat your oven to 325°F.
  10. Bake the rolls for 30 minutes or until golden brown.
  11. Remove from the oven and transfer to a cooling rack. Top with chocolate sauce, hazelnut spread, and/or homemade caramel sauce.
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