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–+ servings

Nutella Cinnamon Rolls

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Buttery brioche cinnamon rolls filled with a hazelnut cinnamon filling, and generously topped with nutella
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Prep Time25 minutes
Cook Time15 minutes
Proofing Time 1 hour 30 minutes
Total Time2 hours 10 minutes
Servings6 rolls

Ingredients 

Brioche Dough

  • 60 g whole milk (¼ c.)
  • 1 tsp. active dry yeast
  • 1 tbsp. granulated sugar
  • 160 g all purpose flour (1 ⅓ c.)
  • ½ tsp. salt
  • 1 egg room temperature
  • 42 g unsalted butter room temperature (3 tbsp.)

Hazelnut Cinnamon Filling

  • 56 g unsalted butter room temperature (¼ c.)
  • 105 g light brown sugar (½ c.)
  • 1 tsp. ground cinnamon
  • 32 g hazelnuts (¼ c.)

Topping

  • nutella for topping

Instructions 

Brioche Dough

  • In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
  • While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
  • Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 15 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
  • At this point I would recommend covering the bowl with plastic wrap and leaving it to rise overnight in the fridge. If making the buns in one day, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.)

Hazelnut Cinnamon Filling

  • In a small food processor, pulse together the brown sugar, cinnamon, and hazelnuts until the hazelnuts are small and distributed throughout the filling.
  • In a small bowl, mix together the hazelnut-sugar mixture and softened butter until a cohesive paste is formed.

Assembly & Baking

  • Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air.
  • Turn the dough out on to a clean, lightly floured surface. Roll it out to a 12" x 10" rectangle.
  • Carefully spread the filling over the dough. Starting from the long end, roll the dough up into a tight cylinder. Use a sharp knife to slice the dough into 6 equal rolls.
  • Place the rolls evenly spaced apart in a lightly buttered 9" pie or cake pan. Lightly place a towel over the pan and allow the rolls to rise in a warm environment until doubled in size (~30 minutes)
  • Preheat the oven to 350°F / 175°C. Bake for 15-20 minutes, until the rolls are golden brown.
  • Generously top with nutella, serve, and enjoy!