Cold always brings out the baker in me. Not the mad dozen cookies a day kind (though it happens at times), but I love weekend mornings filled with nose tickling scents of freshly baked goods.
I’ve been on gratin, brioche and scone baking sprees, but nothing beats freshly baked cinnamon roles. It may be too typically autumn, but the smell of cinnamon itself brings warmth and comfort, particularly when it’s too cold to even touch floor with toes, or so it is for me.
My husband (and greatest critic) on the other hand, despite my relentless efforts to convince that brown sugar, melting butter and cinnamon are a combination needing no improvements, kept on insisting that these rolls would be positively divine if nutella was used instead. In fact, if I were to listen to him, nutella would be the chief ingredient in every dessert I’d make.
Now, as someone who has been caught eating spoonful’s of nutella on many occasions, I don’t have much to say against it, though I don’t share the same opinions of adding it to everything sweet. Perhaps such unconditional love for nutella ‘go with everything’ is embedded in the French DNA together with proclivity for strikes (if you’ve ever been in France in the midst of massive strike, you’ll know what I mean).
Anyhow, I gave in and that is how these nutella rolls came to be.
I threw in a little cinnamon just for the sake of the rolls. Morning pastry just wouldn’t be the same without it.
I must say they were good.
Really, addictively good.
If soft, melting buns and warm nutella are your cup of tea, then these rolls are a must to make. They might just become your favorite.
Note: I know that rolls are customary served with icing, but for me these were perfect as such. Of course if in need, any glaze could be added though I’d recommend using without chocolate, as that would be just too overwhelming.
- 2 ½ tablespoons/ 40 grams butter, softened
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
- ⅛ cardamom
- pinch of salt
- ½ cup + 1 tablespoon milk
- ½ teaspoon instant yeast
- 210 grams flour
- 1 egg
- 1 tablespoon water
- extra cinnamon, optional
- extra brown sugar, optional
- Warm the milk to luke warm.
- Sift flour and yeast together.
- Beat the butter, with sugar, salt, cinnamon and cardamom.
- Gradually stir in flour and milk together into butter. Continue to mix with a dough hook until the dough no longer sticks to the sides of the bowl. It will take about 5 minutes.
- Then cover up with a tea towel, place in a warm spot and leave to proof for 45-60 minutes, till almost double in size.
- Dust some flour on clean surface for rolling, give the dough a quick knead, then roll out a rectangle.
- Spread as much or as little nutella as you would like, 3-4 tablespoons for me are enough.
- Next roll and slice the dough, arrange in a buttered tin, cover with a tea towel and allow proofing for another 30 minutes.
- Preheat the oven to 240C/464F.
- Beat water with the egg and brush the rolls. Sprinkle with a bit of extra cinnamon and brown sugar, if using.
- Bake for 8-10 minutes.
- Serve warm with coffee or tea.