Nutella Espresso Rolls
These Nutella Espresso Rolls are made with a classic cinnamon roll dough but filled with Nutella, espresso and chocolate chips!
Servings: 8 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!