Nutella Espresso Cinnamon Rolls
2016-05-07 18:54:08
Yields 12
Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Dough
- 1/2 milk
- 2 tablespoons butter, melted
- 1 1/2 teaspoons dry yeast
- 2 teaspoons espresso powder
- 3 tablespoons sugar
- 1 egg
- 2 cups flour
Filling
- 3/4 cup Nutella
- 1/4 cup brown sugar
- 1 teaspoon espresso powder
Instructions
- Place the milk in a microwave safe bowl and microwave for 1 minute or until warmed. Add to a large bowl and sprinkle the yeast and melted butter over top, allowing to sit for 5 minutes. Mix in the espresso powder, sugar and egg. Gradually add in the flour, mixing until it forms a dough. If the dough is too dry, add 1 tablespoon of water at a time until it reaches desired texture. If the dough is too wet, add 1 tablespoon of flour at a time. Transfer the dough to a floured surface and knead for 5-10 minutes. Place in a large bowl, cover with a damp towel and let rise until doubled in size, 2 hours. Once doubled in size, roll out the dough on a floured surface to a large rectangle 11X15. Spread the dough evenly with the Nutella, leaving a 1/2 inch border around the edges. In a small bowl, combine the brown sugar and espresso powder. Sprinkle on the Nutella. From the longer end, roll the dough tightly until it forms a log. Cut off the ends and cut into 2 inch segments. Spray a 10 inch round pan with pam and place the rolls inside. Cover with a damp towel and allow to rise until doubled in size. 1 hour. Preheat the oven to 375 degrees and bake for 15-20 minutes or until the tops are golden brown. Serve warm. Store in the fridge for up to 4 days and reheat in the microwave when ready to serve.
Adapted from The Pastry Affair
Adapted from The Pastry Affair
SALT & PREPPY https://www.saltandpreppy.com/
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