Nutella filled Cinnamon Rolls drizzled with Cherry Glaze

By Paula |

Nutella Filled Cinnamon Rolls Drizzled with Cherry Glaze.

These are pure evil. Don’t say I didn’t warn you ; ) If you’re on any kind of diet, please I implore you, click away now. Save yourselves from these Nutella filled Cinnamon Rolls drizzled with cherry glaze. They look so innocent, but they’re NOT ; ) They are soft, pillowy homemade cinnamon rolls, oozing with a bubbly warm Nutella center and capped with a beautiful blush colored beanie of cherry glaze.

Yep, put a fork in it, I’m done! It’s useless for me to even try to resist their charms.

If you’ve never made homemade cinnamon rolls, you’re in for a treat. Yes, yes yes they do take time. Technically most of the time you’ll spend is just waiting. During your wait time, just imagine that first bite ; ) Then the second, then the third. And then you’ll find that two complete cinnamon rolls have vanished right before your eyes.

It’s not your fault, don’t blame yourself. I told you they were evil ; )

Nutella and cherry are a golden coupling. I could kick myself for not thinking to put them together before now! And then when added to homemade cinnamon rolls…Well, just know you should make these at least once in your life…It’s my gift to you ; ) I’m a giver {of 5 extra pounds} Hey I never said they were low fat did I LOL.

They’re perfect for a special occasion.

Or any occasion for that matter. Weekends are a great time to make these though, because there’s some time involved. All worth it in the end though when you’re biting into these babies.

I’m sure you’ll want to make these cinnamon rolls as soon as possible because I can’t be the only nutella-holic around here.

Nutella filled Cinnamon Rolls drizzled with Cherry Glaze – Adapted from Peter Reinhart’s Bread Baker’s Apprentice

Nutella filled Cinnamon Rolls drizzled with Cherry Glaze

Ingredients

6.5 tablespoons sugar
1 teaspoon salt
5.5 tablespoons unsalted butter – room temperature
1 large egg – slightly beaten
1 teaspoon lemon zest
3.5 cups all purpose flour
2 teaspoons instant yeast
1 1/8 cups whole milk – room temperature
olive oil – to drizzle
1/4 cup Nutella – (place in microwave for approximately 15 seconds to soften prior to use)
1/2 cup cinnamon sugar (mix 6.5 tablespoons sugar with 1.5 tablespoons ground cinnamon)
1 cup Powdered Sugar
Cherry Juice
hazelnuts – roughly chopped (optional to garnish)

Instructions

Cream sugar, salt and butter using your stand mixer with a paddle attachment.
Add in egg and lemon zest, mix until smooth. Add flour, yeast and milk.
Mix on low speed until dough forms into a ball.
Switch to your dough hook, increase speed to medium and knead for approximately 10 minutes or until the dough is silky, supple and tacky {NOT sticky}.
NOTE: you might have to adjust by adding flour, or milk to achieve this. Dough should register 77-81 degrees Fahrenheit.
Remove dough from mixing bowl.
Drizzle olive oil into bowl and return dough, rolling it around to coat. Cover with plastic wrap and allow to rest for approximately 2 hours or until dough doubles in size.
Mist your counter with cooking spray and transfer dough to counter.
Using a rolling pin, dusting with flour if necessary, roll the dough into a rectangle about 2/3? thick and 14" wide. You do NOT want to roll the dough any thinner or buns will be tough.
Carefully spread Nutella onto dough with silicone spatula. Leaving approximately 1" away from edges.
Sprinkle cinnamon sugar on top.
As tightly as possible roll your dough into a cigar shaped log. Place the seam side down.
Cut the dough into 12 even pieces, approximately 1 3/4" thick.
Place cut buns onto a baking sheet lined with a silpat or parchment paper approximately 1/2" apart.
Allow to rest at room temperature for approximately 90 minutes OR until pieces have grown into one another/doubled in size.
NOTE: if you did not want to bake the buns immediately, cover them with plastic wrap and place into refrigerator for up to two days.
Prior to baking, remove buns from refrigerator and allow to come to room temperature for approximately 3-4 hours prior to baking.
Preheat oven to 350 degrees.
Place buns on middle rack and bake for approximately 20-30 minutes or until golden brown. Allow buns to cool for approximately 10 minutes after baking.
WHILE buns are baking, make glaze. Into a small bowl, add 1 cup powdered sugar and 2 tablespoons warm milk, 1-2 tablespoon maraschino cherry juice.
Whisk to combine. Adjust to your level of sweetness/thickness by adding more powdered sugar or cherry juice.
Drizzle cinnamon rolls with cherry glaze. Serve immediately.

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