Happy Friday! Do you know what’s this weekend? Daylight saving time! This is good news for food bloggers throughout the world. Extra light at night for taking food pictures! Hooray! I’ve been having to take some of my food pictures in the mornings before I go to work, and the light is awful – especially if it’s cloudy and raining.
I don’t know. It makes me really happy; I’m in such a good mood! I don’t know what’s with me. It might be because I just ate a couple of cookies. Cookies just make me joyous.
I’m feeling grateful.
It’s almost springtime, love is in the air, my hair is extra soft, the new Andrew Bird album is amazing, I love my family, Mad Men is coming back on soon, and these Nutella cinnamon rolls are delicious.
I really have a thing for Nutella. Doesn’t everyone? That is, if you’ve tried it. Once you try it, you get hooked. I used the last of my Nutella in these cinnamon rolls. Afterwards I scraped the last of the Nutella schmears out of the jar with my finger and devoured them. I looked pathetic. I don’t know what I would have done if someone walked in the kitchen right then. I’d probably growl at them.
I “made” the roll dough in my bread machine. The dough could be used for bread, sticky buns or donuts, too. It’s moist, buttery, light and fluffy. The secret ingredient is unusual – mashed potato. I’ve been using mashed potatoes in my breads recently, and I’m telling you, it’s what makes the dough. You can’t taste potato in the dough, so don’t worry.
Using a bread machine makes this recipe unbelievably easy, and if you have one in your possession, you must bake these. After the machine does all of the hard work, and the dough has risen, you roll out the dough and slather it in butter, brown sugar, cinnamon and Nutella. After rolling up, slicing, and allowing to rise again, the rolls are ready for baking.
The rolls are glazed with a mixture of Nutella, confectioners’ sugar and milk. You get twice the amount of Nutella in this recipe compared to other Nutella recipes on the interwebs.
Also, this recipes makes two pans of cinnamon rolls – not one. That shouldn’t be a problem.
Nutella Cinnamon Rolls
2 large eggs, beaten
1/2 cup sour cream
1 cup mashed potato
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 1/2 cups all purpose flour, plus additional for rolling
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast
3 tablespoons unsalted butter, melted, divided use
1/2 cup Nutella, divided use
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons milk
In exact order, combine eggs, sour cream, potato, 2 tablespoons butter, granulated sugar, flour, salt and yeast in a bread machine. Set for a 1 1/2 lb. loaf, and allow bread machine to run through its cycle. Remove risen dough before it starts baking.
Coat 2 13×9-inch baking dishes with cooking spray.
Roll dough into a rectangle, 1/4-inch in thickness, using a rolling pin. Brush with 2 tablespoons melted butter. Warm 1/4 cup Nutella in microwave; brush evenly over dough. Sprinkle brown sugar and cinnamon on top of dough. Roll up dough, jellyroll style, and slice into 12 equal pieces; transfer to baking dishes. Brush tops with remaining 1 tablespoon melted butter. Cover dishes with plastic wrap. Allow to rise in a warm area for 1 hour.
Heat oven to 375 degrees F. Bake 20 minutes or until golden brown.
To make the glaze, in a small bowl, whisk together remaining 1/4 cup Nutella, confectioners' sugar and milk until well combined and smooth. Drizzle glaze over cinnamon rolls.
Makes 12 big cinnamon rolls.