Nutella Cinnamon Rolls
These delicious pastries are great for breakfast or with a mid-morning coffee. Friends will love you for ever if you make Nutella cinnamon rolls for them!
Makes: 12 Rolls
  • 375 g (13 oz) white bread flour
  • 125 g (4 fl oz) warm milk
  • 50 g (2 fl oz) warm water
  • 50 g (2 oz) sugar
  • 30 g (1 oz) butter, melted
  • 1 egg
  • 1½ tsp dried yeast
  • 1 tsp salt
The Filling
  • 100 g (3½ oz) Nutella
  • 60 g (2¼ oz) brown sugar
  • 3 tsp ground cinnamon
  • 75 g (3 oz) sultanas or raisins (optional)
The glaze
  • 50 g (2 oz) butter
  • 100 g (3½ oz) icing or confectioner’s sugar
  • Few drops of lemon essence (optional)
  1. Put the yeast, sugar, milk and warm water in a bowl. Stir well and leave for 10 minutes to allow the yeast to activate.
  2. Put the flour in a large bowl and add the salt. Mix well. Make a well in the centre of the flour and add the milk/water mixture, the melted butter and the egg. Mix well to a slightly sticky dough.
  3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly-greased bowl. Cover with a cloth or plastic wrap and allow the dough to rise in a warm place until doubled in volume.
  5. After the dough has risen punch it down and roll it out on a lightly-floured surface to a rectangle measuring 30 cm x 30 cm (12″ x 12″).
  6. Spread the dough with Nutella, leaving a small gap at the top and bottom edges of the dough.
  7. Mix together the cinnamon and the brown sugar in a small bowl and sprinkle onto the Nutella. Sprinkle on the sultanas if using.
  8. Roll up the dough from the bottom and pinch the edges to seal.
  9. Using a sharp knife trim the edges of the roll then cut the roll into 2½ cm (1″) slices.
  10. Arrange the slices in a lightly greased deep baking tray. Make sure the rolls are well spaced. Cover and allow to rise in a warm place for 45-60 minutes.
  11. Bake at 165°C/330°F fan oven, 180°C/360°F normal oven for 15-20 minutes or until light golden brown.
  12. Prepare the glaze by mixing together the butter and icing sugar. Spread on the warm cinnamon rolls and leave to cool.
The deep baking tray helps to prevent the sides of the rolls from becoming crispy. The rolls should remain nice and soft.

The unbaked rolls freeze really well. Place on a tray in the freezer for a few hours then transfer to a sealed bag. The frozen rolls will keep for up to a month. To use them, arrange them while frozen in a deep baking tray and allow to thaw and rise for 10-12 hours. Then bake as normal.

You can also freeze the baked rolls. Just defrost as necessary!