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.
- 1⁄4 cup plus 1 tsp. sugar
- 1⁄2 cup milk
- 9 tbsp. unsalted butter, softened, plus more for greasing
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1 (1/4-oz.) package active dry yeast
- 4 cups flour, plus more for dusting
- 3⁄4 cup brown sugar
- 2⁄3 cup coarsely chopped pecans
- 1 1⁄2 cups Nutella
- 1 tsp. ground cinnamon
- 3 eggs
- Combine yeast, 1 tsp. sugar and 1⁄2 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; add to yeast mixture along with with vanilla, 2 eggs, and flour, stirring 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 1 1⁄2 hours.
- 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.
- Transfer dough to a floured surface and roll dough into a 15″ x 20″ rectangle. Spread Nutella evenly over dough, leaving a 1⁄2” 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.