There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. Fortunately, over the weekend I whipped up a batch of my go-to recipe…only this time, I halved the recipe so that I’d only get 3 pans of rolls instead of 6. And, rather than the usual cinnamon rolls, I made this version with nutella. As a new convert, I can say that I think pretty much anything tastes better with nutella, and these cinnamon rolls were no exception. I froze the remaining two pans of rolls baked but unfrosted – just thaw them out, warm them in the oven for 15-20 minutes, and then pour on the glaze while they’re still warm!
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 tsp active dry yeast
- 5 1/2 cups flour, divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter
- 1/2 cup nutella
For the glaze (for three 8″ pans of rolls):
- 3 cups powdered sugar
- 6 Tbsp milk
In a large pot, whisk together the milk, vegetable oil, and sugar. Scald the mixture (heat until just about to boil), and then turn off the heat. Let cool 45 minutes to an hour. When the mixture is lukewarm, whisk in the yeast and let it begin to dissolve. Stir in 4 1/2 cups of the flour, and then cover and let rise at least an hour.
Next, add in the baking powder, baking soda, and salt. Turn out on to a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining the rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and then add it to the bowl as well. Microwave on low heat just until the butter melts. Stir until smooth.
Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon.
Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Pinch the seam to seal it at the end. It’s okay if some of the filling oozes out.
Spray three 8? round foil cake pans with cooking spray. Cut the rolls approximately 3/4? to 1? thick, and lay them in the pans. Let rise 20-30 minutes.
Preheat the oven to 375 degrees and bake the rolls 15-18 minutes or until light golden brown. To make the glaze, mix together the powdered sugar and milk and stir until smooth; it should be thick. Split the glaze between the three pans and generously drizzle it over the warm rolls.