April 3, 2013

Nutella Cinnamon Rolls

I love breakfast.

It is by far my favorite meal of the day...if I have something delicious.

Pancakes, waffles, muffins, scones, donuts, bacon, grits, biscuits, CINNAMON ROLLS.

I love all of it. Especially cinnamon rolls. That's why I decided on cinnamon rolls for our Easter morning breakfast. I'll take any chance I can get to make them. But this time, I decided to put a little bit of a twist on them and turn them into NUTELLA cinnamon rolls.

How delicious does that sound?!?

I promise you...they taste equally as fantastic as they sound.

Please ignore the TERRIBLE quality of the pictures. It was still dark outside, so the only light I had was the one right above the table, and it caused an awful glare on the cinnamon rolls.

Also, I'm just really bad at photography.

But don't let my poor photography skills keep you from making these!

Nutella Cinnamon Rolls

Nutella Cinnamon Rolls

For the Cinnamon Rolls
3/4 cup brown sugar, packed
1/4 cup sugar
3/4 cup hazelnuts, chopped (optional)
1/4 cup semi sweet chocolate chips
2 teaspoons cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
2 1/2 cups all-purpose flour
1/2 cup ground hazelnuts (optional)
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted

For the Nutella Ganache
6 tablespoons Nutella
1/4 cup heavy cream (I used a lot more than this)

For the Cinnamon Rolls
To make the filling, combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
To make the dough, preheat the oven to 425 degrees. Brush a 9-inch cake pan with 1 tablespoon of melted butter. 
In a medium bowl, combine the flour, hazelnuts, sugar, baking power, baking soda, and salt. Add the buttermilk and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth. If the mixture is too sticky or wet, place in a lightly floured bowl, cover, and chill for 20 minutes.
Flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough an spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough. 
Starting on the short side of the dough, roll the dough up, pressing as you go, to create a tightly rolled log. Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 minutes, until golden brown. 
Allow the cinnamon rolls to cool in the pan for about 5 minutes, then transfer them to a wire cooling rack set over parchment paper. 

For the Nutella Ganache
In a medium bowl, stir the Nutella with 2 tablespoons of cream. Mix until the mixture is smooth. If it is too thick, add more cream, a tablespoon at a time, to loosen it up. Pour the icing over the rolls and serve them warm. 

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