With a brand new container of Nutella Hazelnut Spread with Cocoa in our hands, our thoughts turned to breakfast the next day. Taking the dough recipe from my Easy Cinnamon Buns post, we let the dough rest overnight in the refrigerator so we could get an early start in turning it into the buns of our dreams.
Maybe next time we’ll make a chocolate sauce to top but these are pretty darn tasty as they are!
Nutella Cinnamon Buns
1 teaspoon dry, instant yeast
1 cup warm milk
1/2 cup white sugar
1/3 cup butter, melted
1 teaspoon salt
2 large eggs, room temperature
4 1/2 cups bread flour
4 tablespoons butter, melted
3/4 cup brown sugar
1 cup Nutella Hazelnut Spread
1 teaspoon ground cinnamon
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball for about 5 minutes. Put in a bowl, cover and let rise in a warm place about 1 hour and 30 minutes. Punch down and then cover tightly with plastic wrap and place in the refrigerator overnight.
Remove the dough from the fridge, turn it out onto a lightly floured surface, cover and let relax for one hour.
Generously butter a 12 hole muffin pan. Mix together melted butter and brown sugar. Set aside.
Roll dough out into a 16×21 inch rectangle. Spread the Nutella across the rectangle, leaving a half inch border. Sprinkle the cinnamon over the covered dough.
Working away from you, roll the dough into a tight log and cut into 12 pieces. Place them in the muffin tin. Cover and let rise for about 10 minutes. Meanwhile, preheat oven to 375F.
Top buns with butter/brown sugar mixture and place in the oven to cook for about 30 minutes or until golden brown.