Friday 18 December 2015

Nutella Cinnamon Rolls.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

With the easiest Nutella glaze!
If you've been reading this blog for a while, you'll know that I have a little thing for cinnamon rolls. Ever since I posted the classic version last March, I've been hooked.

And how could I not be? These adorable rolls, fluffy on the inside with their signature swirl through the middle, were my favourite. The next time I baked them, it was October and so of course, I threw in apples.

This time though, it was the turn of Nutella. I had a bake session with my cousins back in May and we put the famous chocolate hazelnut spread into our rolls. They were a roaring success and I immediately wondered why I hadn't done so sooner.

The recipe I am sharing with you today is kicked up a notch. Not only does all the action happen with a bowl and wooden spoon but this dough takes only ten minutes to rise before shaping!

We roll out and slather it with Nutella and cinnamon among other things. A prove for thirty minutes, into the oven for twenty and you have six beautifully swirled rolls in your house. Finally, and this is completely optional, you may drown said rolls in a two-ingredient Nutella glaze. Happy baking!

Sweet Yeast Rolls, previously: Cinnamon Rolls // Cinnamon Apple Rolls // Spiced Fruit Buns

Nutella, previously: No-Bake Nutella Cream Tart // No-Machine Nutella Ice Cream 

A Simple List of Ingredients:
For the Dough:
1. Sugar
2. Butter
3. Milk
4. Dried Yeast
5. Plain Flour
6. Egg Yolk
7. Salt

For the Filling:
1. Butter
2. Nutella
3. Salt
4. Sugar
5. Ground Cinnamon

For the Nutella Glaze:
1. Nutella
2. Milk

Bismillah, let's begin!

Let's make our dough first! It's my new favourite sweet yeast dough and I think you'll like it too. So grab your sugar, butter and milk.

Take a saucepan and into it, place 2 tablespoons (30 grams) Sugar.

Along with 35 grams Unsalted Butter.

Finally, measure out 135 ml Milk

And, pour it into the pan.

Place the pan over a low heat.

We want the butter to melt and the sugar to dissolve. You'll know it's dissolved when you can no longer hear it crunching when you stir. Real technical, I know.

Once this has happened, take your pan off the heat.

And, take a mixing bowl and wooden spoon. There are no electric mixers in this recipe so you have no excuse not to make it.

Pour the liquid into the bowl.

And, tear open a packet of dried yeast. Quick tip, make sure your yeast is not out of date!

Measure out 1 and 1/2 teaspoons Dried Yeast.

Sprinkle over the liquid.

Give it a quick stir.

And, cover the bowl with cling-film for 5 minutes.

Then, uncover and take a look at your yeast. It should have bubbled slightly and smell quite strong. This is a good sign - our Nutella rolls will rise!

Now, we can add our remaining dough ingredients. Take plain flour, an egg (which we will separate) and salt.

Add 200 grams Plain Flour to the bowl. We'll add more later if we need it.

Next, separate a large egg into yolk and white. My yolk decided to explode and I used my white in the next morning's omelette.

Add 1 large Egg Yolk to the bowl.

Along with our final ingredient - 1/4 teaspoon Salt.

Take your wooden spoon and get mixing!

We want to mix until everything is combined and we get a sticky dough.

Like so! At this point, if our dough is too sticky ...

... we will add in 1 tablespoon Plain Flour

Stir it in and check your dough. It should be soft but still slightly sticky. Add more flour, if needed. 
This time, I added 1 tablespoon but when testing, I found the dough needed 3.

Once you're happy with the dough, cover with cling-film and leave to rest for 10 minutes.

During this time, we can gather together our filling ingredients --> butter + Nutella + sugar + salt + ground cinnamon. Plus if you're not in the Nutella mood or are allergic to nuts, leave it out and you'll have classic cinnamon rolls.

You can also grease your baking dish - use an 8 x 8 inch or a small rectangle one like I did. I greased it by brushing with softened butter.

By now, the ten minutes should be up.

Uncover the dough.

Scrape it out onto a well-floured surface.

Sprinkle with a little more flour on top.

And, knead a few times until you have a ball of dough. Add a little flour whenever it's sticky.

Dust the surface all around it with flour and grab a rolling pin.

Roll to a rough rectangle measuring approximately 9 x 12 inches.

Time for our filling!

First, take a few tablespoons Unsalted Butter, softened.

Dollop a few blobs over the dough.

And, brush or spread evenly.

Next, the Nutella!

Again, there is no real measurement here. Just place blobs all over the dough.

And, spread evenly. Do leave a little border at the edges though.

Finally, our salt, sugar and ground cinnamon.

Sprinkle on a pinch of Salt.

Followed by 1 teaspoon Sugar. Brown sugar would also be really good here too.

Last but certainly not least, 1/2 teaspoon Ground Cinnamon. Add more if you prefer a stronger cinnamon flavour!

And, we're ready to roll. Begin rolling the dough into a tight log, starting with the end furthest from you.

Until you have a log filled with Nutella goodness!

The last thing to do before slicing is pinch the seams together.

Oh, and hope that you've put in enough Nutella.

This recipe makes 6 rolls. You can cut them with a knife but I like to use string. I lightly mark and divide my log into 6 (kind of) equal pieces.

Then, I grab some string.

And, I use it to cut each roll. All you do is place the string under the roll, hold one end in each hand and then swap hands. I prefer the string method because, unlike a knife, it doesn't squash your swirl. And, we all know that the swirl is the most important part!

Once all your rolls are cut, it's time to put them into the baking dish.

But not before you've shared a snap on Instagram.

Place the rolls in the prepared dish leaving a little gap between each.

Cover with cling-film and leave to rise in a warm place for 30 minutes.

Pre-heat the oven to 180C / Gas Mark 4. Bake the rolls for 18-20 minutes until puffed and golden.

And, we're done! 

If you want to glaze the rolls, simply whisk together a few tablespoons Nutella with a splash or two of Milk until you have a smooth, pourable sauce. Pour over the hot Nutella rolls for a decadent treat!

These rolls are a treat indeed. Eat them hot as they are or with the glaze. Just know, they won't last long!

Full Written Recipe:

Nutella Cinnamon Rolls.

Prep Time: About 1 hour (includes proving time)
Bake Time: About 18-20 minutes.
Serves: Makes 6 large rolls.


For the Dough
2 tablespoons (30 grams) Sugar
35 grams Unsalted Butter
135 ml Milk
1 and ½ teaspoon Dried Yeast
200 grams (plus extra if needed) Plain Flour
1 large Egg Yolk
¼ teaspoon Salt

For the Filling
Softened Unsalted Butter, as needed
Nutella, as needed
Pinch of Salt
1 teaspoon Caster Sugar
½ teaspoon Ground Cinnamon

For the Nutella Glaze
Few tablespoons Nutella
Milk, as needed to make a smooth glaze


To make the dough, place the sugar, butter and milk in a saucepan. Heat over a low heat until the butter melts and the sugar dissolves.
Pour this into a mixing bowl. Add the dried yeast and stir. Cover the bowl with cling-film and let it sit for 5 minutes.
Uncover and add 200 grams flour, egg yolk and salt. Stir with a wooden spoon until sticky dough has formed. Add a tablespoon of flour at a time, and stir until a soft but still slightly sticky dough comes together.
Cover the bowl with cling-film and let it sit for 10 minutes.
In this time, grease a baking dish measuring 8 x 8 inches. Prepare the filling ingredients.

To fill the rolls, scrape the dough out onto a well floured surface. Knead a few times, adding a little more flour if it’s sticky, then form into a ball.
Roll out to a rough rectangle – about 9 x 12 inches. Spread with the softened butter, then the Nutella, salt, sugar and cinnamon.
Roll into a tight log, starting with the side furthest from you. Slice into 6 equal pieces with a knife or piece of string – as shown in the pictures.

To prove the rolls, place them into the prepared baking dish, leaving a small gap between each. Cover the dish with cling-film and let the rolls prove for 30 minutes in a warm place.

To bake the rolls, pre-heat the oven to 180C / Gas Mark 4. Remove the cling-film and bake for 18-20 minutes until golden and puffed.

To glaze the rolls, mix the Nutella and milk together until you get a smooth sauce. Pour over the rolls while they’re still warm. This is completely optional but a must if you’re a Nutella fan. Enjoy!

{Dough recipe adapted from Joy the Baker + Nutella glaze adapted from Cleobuttera}

Your Photos:

This Time One Year Ago:
Roast Chicken with Olives and Grapes - sounds strange but trust me, it works!

This Time Two Years Ago:
Creamy Winter Pie - the ultimate December comfort-food dinner!

This Time Three Years Ago:
My Posh Macaroni Cheese - the pasta staple kicked up a gear with sundried tomatoes, lamb sausage and a breadcrumb top!

Keep me in your duas please, and enjoy your Nutella rolls,


Spice Enthusiast
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