Coconut Nutella Cinnamon Rolls Recipe

Made with dough that was left out overnight to make it easier to make. Very soft and stays soft for days.   

Dough – 1/2 cup (120 ml) whole milk – 1/4 cup (50 g) granulated sugar – 2 teaspoons instant or active dry yeast – 3 cups (400 g) all purpose flour, plus more for kneading – 1/2 teaspoon sea salt – 4 tablespoons (55 g) unsalted butter, melted – 2 large eggs, whisked – 1 teaspoon vanilla extract – sunflower or vegetable oil, for greasing the bowl Filling – 2/3 – 1 cup Nutella, a 13 oz (400g) jar will suffice – 1/2 cup (50 g) shredded coconut – 1 tablespoon ground cinnamon, more to taste Glaze – 7 oz (200 g) white chocolate, finely chopped – 1 teaspoon coconut oil

INGREDIENTS

Make dough Heat milk in a small bowl till warm but not hot. Let yeast dissolve and bubble after adding a teaspoon sugar. With the paddle attachment, mix flour, remaining sugar, and salt in a stand mixer. 

INSTRUCTIONS

STEP 1

Mix yeast, butter, eggs, and vanilla. Sticky dough forms a ball after a few minutes of gentle beating. Move dough from bowl to floured surface.   

STEP 2

Knead the dough for a few minutes until smooth, elastic, and ball-like, adding flour if needed. Lightly oil a large bowl. Turn dough in basin to coat.   

STEP 3

Wrap the bowl in plastic. Refrigerate roll dough overnight. Same-day baking dough doubles in 1-2 hours in a warm location.  

STEP 4

Make rolls Punch and flour dough before baking rolls. Square 16x16". Spread Nutella with a 1/2-inch (1-cm) border. Sprinkle cinnamon. Allow Nutella to show through smashed coconut.   

STEP 5

From opposite the 1/2-inch bare dough border, roll a dough log.  Moisten the “seam” and remove flour from the bottom. Pinched dough rolls.  

STEP 6

Cut dough crosswise into 16 equal slices (14 lovely and 2 ends) seam side down with dental floss or a razor-thin knife.  

STEP 7

Lightly grease a large (I used 2 medium) baking dish. Space cut-side rolls. Let rolls rise in a towel-covered baking dish for 30–40 minutes.  

STEP 8

Preheat oven to 350°F (180°C). Center oven rolls should be light golden after 20 minutes. Let them cool in the baking dish for 10-15 minutes before serving.  

STEP 9

When creating white chocolate glaze: Place chopped chocolate in a medium heatproof dish over simmering water.  No water should touch the bowl bottom. Slowly stir melting chocolate.   

STEP 10

Remove bowl from burner and place on towel after melting most. Add coconut oil. Stir 10 minutes later and spread on cooled rolls. Fully cooled chocolate hardens.  

STEP 11

Store rolls covered in the fridge or room temperature for 3 days. Unglazed buns can freeze for 3 months if wrapped well.   

STEP 12

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