These deliciously sweet Nutella cinnamon rolls are sweet, flavorful, and can be whipped up in only 30-minutes.
For the Dough:
2 packets of fast-rising yeast (8 g each)
4 ½ cups all-purpose flour + some till you reach a non-sticky consistency
1 ½ cups warm water
¼ cup brown sugar
1 egg OR 1 egg replacement – I used Bob’s Red Mill
½ tsp salt
¼ cup coconut oil
For the Filling:
1 heaping cup of Nutella
For the Cream Cheese Icing:
1 cup cream cheese
4 ½ tbsp butter (melted)
1 cup + 2 tbsp icing sugar
3 tbsp heavy cream or milk
1 tbsp vanilla
1 cup toasted and chopped hazelnuts
Into a small bowl, add 1 cup of your flour and your yeast. Stir and set aside.
Into a large bowl, whisk together your water, sugar, egg replacement, salt, and oil till well combined.
Into the large bowl, add your flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed. Now stir in the remainder of the flour, slowly, and add more as you need. You want it to be pliable but not too sticky. Knead for 5 minutes and add flour to the surface area to make the process easy.
Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 1 hour.
You can now preheat your oven to 350F and grab a baking dish – I used a 16″L x 9″W x 2.50″H.
Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.
Using a rolling pin roll out the dough into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!
Once you have a flat dough then sprinkle with some brown sugar and cinnamon (add as much or as little as you’d like). Roll the dough width-wise, keeping it tight and cut into around 12-14 rolls. Place them onto the sticky sauce and set them aside to rise till doubled in size.
Once ready then bake for 25-35 minutes.
To make your icing, simply add your ingredients into a deep bowl and blend using a hand whisk for around 1-2 minutes.
Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot!
If you desire, individually portion out OR scoop the individual rolls out and serve with your desired amount of cream cheese icing + hazelnuts. It will be easier to save the rolls without icing on top freezing them individually, keeping the cream cheese icing in the fridge for up to 1 week.
For extra AWESOME, melt some of your favorite chocolate and drizzle over top of this delicious roll. Enjoy!!
Store cinnamon buns in an airtight container in the fridge for up to one week, or in the freezer for up to one month!
- Serving Size: 12
- Calories: 582
- Sugar: 19.5g
- Sodium: 194.7mg
- Fat: 30.8g
- Saturated Fat: 14.1g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 61.4g
- Fiber: 4.9g
- Protein: 14.8g
- Cholesterol: 51.9mg
Keywords: recipe, easy, make, sugar