Nutella Sweet Rolls recipe follows a similar process to cinnamon rolls. They start with a soft, pillowy dough and are filled with the star of the recipe, Nutella, then iced with vanilla icing.
Nutella Heavenly Sweet Rolls
These ooey gooey sweet rolls are the most decadent breakfast treats you could ever imagine, either for breakfast or, like at my house, for dessert.
Nutella is an absolute favorite with my grandchildren, so I thought making Nutella Sweet Rolls would be appropriate for Valentine's breakfast or, why not, dessert :).
These soft, sweet, fluffy sweet rolls are hassle free.
They only take 30 minutes to rise once, so you can spend your time making other special delicacies for your special day.
As you see, these rolls are amazing plain, but to give them an additional gooeyness, I iced them with a rich buttery, vanilla icing.
A thin coat gives them a glorious shine and divine gooeyness.
If you can't resist these sweet rolls, just take a look at these sweet rolls and breads.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR NUTELLA SWEET ROLLS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Nutella Sweet Rolls and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST NUTELLA SWEET ROLLS
Yeast. Make sure the yeast is fresh and within the expiration date.
Water. Very importantly, the water is warm, about 110 degrees F., tested with an instant read thermometer.
Dough. Resist adding too much flour to the dough while kneading in the mixer bowl. The dough is ready when the dough pulls away from the sides of the bowl and stays in a ball.
Roll out the dough. Slightly flour the counter when rolling out the dough. This keeps the dough soft and tender.
Cutting the dough. Use a very sharp knife to move back and forth on the dough, not pressing down. You can also use unflavored dental floss.
Baking. If the outer edges tend to get too dark while baking, place a sheet of foil over the entire pan leaving the edges open and not sealed.
Middle rising too much. Sometimes, the middle of the sweet rolls rises too much during baking before the rolls are done. Use the back of a teaspoon to gently push the center back down and return to finish baking.
For leftovers. Place the leftover sweet rolls back in a 350 degree F. oven for 10-15 minutes will bring the sweets back to tasting like they just came out of the oven. Or place a single sweet roll in the microwave for 30 seconds. Cool the sweet rolls for 10-15 minutes before icing the rolls.
WHAT YOU WILL NEED FOR NUTELLA SWEET ROLLS
Electric stand mixer or Danish dough hook
Spatula
Sharp knife or dental floss
Whole milk
Quick rise yeast
Flour
Sugar
Baking powder
Vegetable shortening
Nutella
Butter
Powdered sugar
Vanilla
HOW TO MAKE NUTELLA SWEET ROLLS
Pour milk into a 2 cup measuring cup and heat in the microwave on high for 1 minute and 30 seconds or until warm but not too hot (100 degrees F.).
Add the yeast and stir until mixed well; set aside, stirring occasionally.
Preheat oven to 400 degrees F.
In the bowl of an electric stand mixer, using the dough hook attachment, mix 5 cups of flour, salt, baking powder, and sugar until well blended.
Using the dough hook, cut in the shortening until the mixture resembles a coarse meal,k scraping down the sides occasionally.
Stir the yeast mixture one last stir and immediately add it to the flour mixture. Use the dough hook to beat for 2 minutes.
Add the remaining flour a 1/4 cup at a time until the dough forms a ball and all the dough is pulled away from the sides of the bowl.
On a medium speed, knead the dough until smooth and no longer sticky, for about 3 minutes.
Turn the dough out onto a lightly floured surface. Roll it out into an approximate 15 inches by 32 inches rectangle and 1/4 inch high.
Spoon the heated Nutella over the dough tablespoon at a time.
Spread the Nutella evenly across the dough.
Leave a 1/2 inch at the edge of the (long side) 32 inch side for a seam to be pinched.
Starting at the long side, roll up jelly roll style as tightly as possible, and pinch the seam to seal.
With a sharp knife, cut into 24-30 slices (depending on how thick you want the rolls); place with the cut side down in a large baking dish. (These are so rich I recommend trying to cut 30.)
Bake for 15-20 minutes or until lightly golden brown and the center of each roll is done. Cool in the pan for 10-15 minutes before icing.
While the sweet rolls are cooling, prepare
the icing.
In a 4 cup measuring cup, mix butter, half and half, and powdered sugar with a handheld mixer until creamy smooth.
Spoon and spread the icing over each sweet roll.
WHERE YOU WILL SEE THIS RECIPE
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Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
