Cinnamon rolls are one of my, and probably everyone’s, favorite breakfasts. I already posted one of my favorite versions, this classic Overnight Brown Butter Cinnamon Rolls, and honestly, I make them at least once a month. But let’s be real, it’s fun to switch things up every once in a while 🙂 I swapped that delicious brown butter filling with Nutella, because if you’re eating cinnamon rolls you’ve already accepted the calories so why not go for it all???
These rolls are made of a soft brioche. You can really use this base dough recipe for any filling. I bake them up in a springform pan, I find it easier to get them out all connected, but you can easily use a round cake pan!
Recipe tips:
- Dough: You want your dough to be almost too sticky to work with. If you feel the need to add a ton of additional flour, resist! The reason this dough is so soft and pillowy is that the recipe goes lighter on flour, otherwise, the rolls would be dry.
- Want to make these the night before?: No problem! Cut the rolls and add them to the prepared pan. Cover with Saran wrap sprayed with nonstick spray and refrigerate overnight. In the morning, allow the rolls to come to room temperature for 1 hour before baking.
- The frosting: Want a thicker, spreadable frosting? No problem! Add 2 ounces more of cream cheese and add in ¼ cup of additional powdered sugar until it reaches your desired consistency. It would also be delicious to drizzle additional Nutella over the top, yummmm!
- The espresso: The espresso powder helps to intensify the Nutella, as well as tone down the sweetness a bit. if you don’t have instant espresso, you can omit it! Do not substitute regular espresso or coffee, that will make the filling gritty and not enjoyable to eat.
These Nutella Espresso Rolls are a delicious twist on the classic ‘breakfast for dessert’ cinnamon rolls. Every time I make these people are licking their plates clean, so I can’t wait for you to try them!
Nutella Espresso Rolls
Ingredients
For the dough:
- 1 packet Instant yeast 2 ¼ tsp
- ¾ cup whole milk, warm
- ¼ cup granulated sugar
- ½ tsp salt
- 2 eggs room temperature
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 3 cups all-purpose flour
For the filling:
- 1 cup Nutella
- 1 tsp instant espresso powder
- ½ cup chocolate chips
For the frosting:
- 4 oz cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 2 cups powdered sugar
Instructions
For the dough:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the Instant east, milk, granulated sugar, and salt to the bowl of a stand mixer fitted with a dough hook. Stir to incorporate.
- Add melted butter, vanilla extract, and eggs and mix on low until incorporated. Add flour and salt and mix until combined. Mix on low for an additional 5 minutes, this will knead the dough so you don't have to! When the 5 minutes are up, remove the dough hook and cover the bowl with plastic wrap. Place dough in a warm, dark place (I like to turn my oven on 350° for 1 minute, turn off, and place my dought in there) and let it rise for 1 hour. After 1 hour, the dough should almost double in size.
- Preheat the oven to 350° and grease a 9-inch springform or round cake pan with butter and set aside. When the dough has risen, empty out onto a counter lightly dusted with flour. Roll to be about ½ inch thick and into a rectangle. Warm the Nutella in the microwave in 30-second intervals, or until it is a pouring consistency. Stir in Espresso.
- Spread the Nutella mixture evenly on the dough, leaving about half an inch on the outside to ensure the filling doesn't drip out. Sprinkle on the chocolate chips and lightly press down to ensure it sticks!
- Starting with the longest edge closest to you, carefully roll the dough into a log, keeping it tight as you go. Using a sharp knife, cut off the edges and then into 8 even rolls. Place the cinnamon rolls into the prepared pan. Bake for 25-30 minutes, or until they start to turn golden brown.
For the frosting:
- In a medium bowl cream butter, cream cheese, vanilla, and salt until light and fluffy. Add powdered sugar and beat until combined. If you'd like your frosting to be thinner, add 1 tablespoon of milk at a time until it reaches desired consistency. Drizzle the frosting on the rolls and enjoy!