I, like every other person in the world who’s ever tried it, am in love with Nutella. It is delicious and awesome to use in baking (just like my other favorite things, peanut butter and bananas, but that’s another story…)
These rolls were incredibly messy to make and took forever, but it was totally worth it. I ate one while warm and it was to die for. I definitely recommend serving them warm (but they’re still delicious at room temperature or you could always pop them in the microwave for a few seconds).
Nutella Cinnamon Rolls
For the rolls:
2 cups whole milk
½ cup vegetable oil
½ cup sugar
2¼ tsp active, dry yeast
5½ cups flour, divided
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 stick butter
½ cup Nutella
3 cups powdered sugar
6 tbsp milk
2 tsp vanilla
In a large pot, whisk together the milk, vegetbale oil, and sugar. Scald the mixture (heat just until about to boil) and turn off the heat. Let cool 45 minutes to an hour. When mixture is lukewarm, whisk in yeast and let it begin to dissolve. Stir in 4½ cups of flour then cover and let rise at least an hour.
Next add in baking powder, baking soda, and salt. Turn out onto a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and add to bowl. Microwave on low heat until butter melts. Stir until smooth.
Spread nutella/butter mixture over rolled out dough and follow with a sprinkling of cinnamon.
Starting at opposite end, begin rolling dough toward you keeping it as tight as possible. Pinch seam at the end.
Spray 3 8“ round pans with cooking spray. Cut rolls approximately ¾” to 1″ thick and lay in pan. Let rise 20-30 minutes.
Preheat oven to 375 degrees and bake rolls 15-18 minutes or until light and golden brown. To make glaze, mix together powdered sugar, milk and vanilla until smooth (thick). Split between 3 pans and generously drizzle over the warm rolls.