Easy Nutella Cinnamon Rolls

A close up of a Nutella cinnamon roll with chopped hazelnuts.

No ratings yet

Easy Nutella Cinnamon Rolls

These soft and gooey Nutella cinnamon rolls are filled with Nutella and chopped hazelnuts! They stay soft for days thanks to the Tanzhong method.

Prep Time30

Cook Time25

Resting Time2 30

Total Time3 25

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 415kcal

Author: Ella Gilbert

Ingredients

Tangzhong

¼ cup water
¼ cup whole milk
¼ cup all-purpose flour

Dough

4 cups bread flour
1 teaspoon kosher salt
3 teaspoons instant yeast
¾ cup whole milk
2 large eggs
6 tablespoons unsalted butter
4 tablespoons granulated sugar

Nutella Hazelnut Filling

1 cup Nutella
⅓ cup toasted chopped hazelnuts

Metric - US Customary

Instructions

Make the Tangzhong

Whisk water, milk, and flour in a small saucepan. Cook over medium-low, whisking constantly, until thick like mashed potatoes. Transfer to the bowl of your mixer and let cool slightly. Making this paste is going to add a lot of hydration to our dough, so it stays soft and fluffy.
¼ cup water, ¼ cup whole milk, ¼ cup all-purpose flour

Make the Dough

Add the milk, eggs, flour, salt, sugar, butter, and yeast to the tangzhong.
4 cups bread flour, 1 teaspoon kosher salt, 3 teaspoons instant yeast, ¾ cup whole milk, 2 large eggs, 6 tablespoons unsalted butter, 4 tablespoons granulated sugar
Mix on medium speed with the dough hook for 12–15 minutes, until smooth and slightly sticky.
If still too sticky, add flour 1 tablespoon at a time (up to ¼ cup).
Remove the dough from the bowl and lightly oil the bowl. Shape the dough into a ball and return it to the bowl. Cover with plastic wrap or a clean kitchen towel and let rise for 60-90 minutes, until doubled in size. It all depends on how warm your kitchen is!
Turn the dough onto a lightly floured surface. Roll into a 18×12-inch rectangle with a rolling pin.
Spread an even layer of Nutella over the dough, leaving a ¼-inch border. Sprinkle evenly with chopped hazelnuts.
1 cup Nutella, ⅓ cup toasted chopped hazelnuts
From the long edge, use a pizza cutter to slice into 12 equal strips. Gently roll each one into a bun.
Place into a greased 9×13 baking pan.
Cover with plastic wrap or a kitchen towel and let rise 40–50 minutes.
Preheat oven to 350°Fahrenheit / 175°Celsius.
Bake 25-30 minutes, until golden brown. Enjoy!

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. It's also much easier to measure out the brown butter with a kitchen scale instead of tablespoons! I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US Customary’ above the ingredients

Storage: Cover the rolls and keep them at room temperature for up to 4 days. I recommend microwaving them before enjoying.

Flour: I'm using bread flour but you can swap it out for all-purpose flour.

Salt: I always use Diamond Crystal Kosher Salt, not Morton's salt and not coarse kosher salt. If you don't have Diamond Crystal, then swap it out for table salt. You'll need to use half the amount of sale (so 1 teaspoon of kosher salt = ½ teaspoon of fine sea salt)

Overnight: If you want to prep these the night before, make the rolls until they're in the pan. Cover them with plastic wrap and place them in the fridge overnight. The next morning, let them come to room temperature for 45-60 minutes before baking them in the oven.

Gooey Rolls: For extra gooey cinnamon rolls, heat up 8 tablespoons of heavy cream. Pour over the cinnamon rolls just before baking.

Nutrition