Dec 25, 2012
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Nutella Buns

This indulgent recipe from This is a Cookbook: Recipes For Real Life (Weldon Owen, 2012), by brothers Max and Eli Sussman, is a decadent update of the classic cinnamon bun, adding the chocolate-hazelnut addition of Nutella for a gooey finish.
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Nutella Buns Enlarge Image Credit: Maxime Iattoni
MAKES 12 BUNS

INGREDIENTS

1 (¼-oz.) package active dry yeast
¼ cup, plus 1 tsp. sugar
½ cup milk
9 tbsp. unsalted butter, softened, plus more for greasing
1 tsp. salt
1 tsp. vanilla extract
3 eggs
4 cups flour, plus more for dusting
¾ cup brown sugar
⅔ cup coarsely chopped pecans
1½ cups Nutella
1 tsp. ground cinnamon

INSTRUCTIONS

1. Combine yeast, 1 tsp. sugar and ½ cup warm water in a bowl until foamy, about 10 minutes. Meanwhile, bring milk to a simmer in a 1-qt saucepan over medium heat; set aside for 5 minutes. Stir in remaining sugar, 4 tbsp. butter, and salt and stir to yeast mixture with vanilla, 2 eggs, and flour just until combined. Transfer dough to a floured surface and knead until smooth and elastic, about 3 minutes. Place in a greased bowl, cover with plastic wrap; let sit until dough doubles in size, about 1½ hours.

2. Heat oven to 375°. Melt remaining butter in a 1-qt. saucepan over medium heat. Add brown sugar, stir until smooth, and pour into a 9" x 13" baking dish; sprinkle with pecans.

3. Transfer dough to a floured surface and roll dough into a 15" x 20" rectangle. Spread Nutella evenly over dough, leaving a ½" border on one long side. Beat remaining egg in a bowl and brush the clean border of the dough. Roll dough into a log towards the end brushed with egg; trim ends and cut log into 12 rounds. Transfer rounds cut side up to the  baking dish, sprinkle with cinnamon and bake until golden brown, about 30 minutes. Let cool slightly before serving. Serve inverted onto plates and drizzle with syrup and nuts from the bottom of the baking dish.

Ratings & Reviews (4)

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These were absolutely delicious. And, for a bun recipe fairly quick to make time-wise as there was no second rise, so they can be made in the morning. The only thing I found problematic was spreading the Nutella as it is thick. A good tip is to lightly microwave the Nutella first, to soften it. But be careful not to get it too warm. Otherwise, awesome recipe. I made these on Christmas morning along with the Christmas Sausage Patties.
"Stir in remaining sugar, 4 tbsp. butter, and salt and stir to yeast mixture with vanilla, 2 eggs, and flour just until combined." Sentence needs to be more specific in terms of what is being stirred into what.

Otherwise great recipe, could use a little more butter to pour over the rolls so they don't dry out.
Leaden and heavy- not from the dough, as I've made excellent brioche for years, but too much protein in the Nutella and it doesn't heat well without breaking down. These were left mostly untouched and thrown away. But if you ever want to make traditional cinnamon rolls even better, use cornstarch to flour your work surface; spread a thin later of softened salted butter, cinnamon light brown sugar and a little orange zest. Spread on a cup of finely chopped apples and pecans, and a few golden raisins. Press in slightly with waxed paper. Roll as usual. The cornstarch below that clings to the dough (brush of excess as you roll) acts as a thickener to keep some of the toffee filling inside instead of being too watery. These have been a hit at every event we take them.
ps- the frosting for them is a softened 8 oz of cream cheese blended with half a can of Eagle Brand, with a tablespoon of rum and 1/4 tsp salt.
Nutella Buns 4 5 4 4

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