Small Batch Gingerbread Nutella Rolls

Ingredients

Tangzhong

24 g bread flour (3 tbsp.)
100 g whole milk (⅓ c. + 2 tbsp.)

Dough

90 g whole milk (⅓ c. + 1 tbsp.)
30 g molasses (2 tbsp.)
1 ½ tsp. active dry yeast
1 egg room temperature
240 g bread flour (2 c.)
1 tsp. salt
56 g unsalted butter room temperature (4 tbsp.)

Filling

150 g nutella (½ c.)
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves

Gingerbread Nutella Glaze

150 g powdered sugar (1 ¼ c.)
2 tbsp. nutella melted
1 tbsp. molasses
2 tbsp. whole milk

Instructions

Tangzhong

In a small saucepan over medium heat, continuously stir together the flour and milk until the mixture and thickens into a thick slurry. Take off the heat and set aside. Alternatively, whisk together the flour and milk in a microwave safe bowl. Microwave in 30 second intervals, stirring after each, until the mixture becomes a thick slurry.

Dough

Add all of the ingredients, including the tangzhong, into the bowl of a stand mixer fitted with the dough hook attachment.
Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**

Filling

In a small bowl, mix together the cinnamon, ginger and cloves
Once the dough has finished rising, lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before continuing.
Dollop the nutella over the dough, then carefully spread it out into an even layer. Sprinkle the spice mix over the nutella.
From the longer side, cut the dough into 6 strips, then roll each strip up. Alternatively, roll the dough up into a log then use floss to slice it into 6 rolls.
Transfer the rolls to a lightly buttered and/or lined eighth sheet pan*** Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 minutes).
Preheat the oven to 350°F / 175°C.
(Optional, for browning) Make an egg wash by whisking together an egg with 1 tbsp. milk, then brush it over the rolls.
Bake for 18-25 minutes, until the tops of the rolls are golden brown and the internal temperature of the rolls has reached 190°F / 88°C.

Gingerbread Nutella Icing

Slightly melt the nutella in the microwave until it's loose and runny.
Add the powdered sugar, melted nutella, molasses and milk to a small mixing bowl. Whisk together until smooth.
Spread the icing over the warm rolls, then serve and enjoy!

Video

Notes

*Take a small piece of dough and stretch it gently as far as you can. If it tears super easily, keep kneading. If it's able to spread to the point where it's super thin and you can see light through it, it has passed the windowpane test and is good to go!

**At this point you could leave the dough in the fridge overnight, and proceed with the rest of the recipe the next day.

***An eighth sheet pan is 10x7". You could also use an 8" circle pan, or you could cut the dough into 9 strips and use an 8" square pan.

Nutrition