Description
Delicious cinnamon rolls filled with Nutella and cream cheese, perfect for a sweet treat!
Ingredients
Scale
- 2 3/4 Cups flour
- 3 Tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/2 Cup water
- 1/4 Cup whole milk
- 2 1/2 tablespoons unsalted butter (at room temperature)
- 1 egg (at room temperature)
- 3 tablespoons brown sugar
- 5 tablespoons butter (at room temperature)
- 1/2 Cup nutella
- 1/2 Cup cream cheese (at room temperature)
- 1/4 Cup unsalted butter (at room temperature)
- 1 teaspoon vanilla extract
- 1 Cup powdered sugar
- 1 Cup powdered sugar
Instructions
- Set aside 1/2 cup of flour.
- In the bowl of your stand mixer add 2 1/4 cups of flour, sugar, salt, and yeast together until evenly mixed with a rubber spatula and then set on the mixer stand.
- In a double boiler, combine the water, milk, and butter together until the butter is melted and the mixture is hot to touch. You can also do this step in the microwave if preferred.
- Add the dough hook to the mixer.
- Pour the butter mixture into the flour mixture and mix on low speed until combined.
- Next add the egg and the leftover flour to the cinnamon roll dough mixture, to make a soft dough. Start with 1/3 a cup working up to using 1/2 cup until the dough is ready. Keep the mixer on low speed while adding the flour and then up to medium speed to finish making the dough.
- The dough is ready when it pulls away from the side of the bowl and has an elastic consistency.
- Remove the dough from the stand mixer and knead the dough for about 3-4 minutes on a floured surface.
- Grease the stand mixer bowl, and add the dough back into the bowl and cover with a kitchen towel. Leave the dough in the bowl to rise and rest for about 10 minutes.
- While the dough is rising, make the cinnamon rolls filling.
- Once your dough is ready, roll it out in a rectangle. Spread the pumpkin cinnamon roll filling on the dough.
- Roll up the dough tightly by squeezing the edges closed, then cut into 1-1 1/2 inch wide pieces.
- Spray a circle baking pan with nonstick cooking spray.
- Place cinnamon rolls into the pan, you want the top to be the part where you can see the filling on the inside.
- Place the baking pan covered in a dish towel in a nondrafty area, and let the dough rise until the cinnamon rolls have about doubled in size. This will take 60-90 minutes.
- Once they have doubled in size, preheat the oven to 375 degrees and when the oven is ready, place them in the oven and bake for 25-30 minutes until they are lightly browned.
- In a bowl, combine the vanilla extract, cream cheese, and butter together and cream together. Once creamed, add in the powdered sugar and mix well.
- Once rolls have been removed from the oven, frost using half the amount made. Let them cool and then frost again.
- In a medium size microwave-safe bowl add the Nutella. Place in the microwave for 30 seconds to soften the Nutella. Add the softened butter and the brown sugar to the Nutella and mix well to combine. If the mixture is still super thick and hard to spread, warm in the microwave for an additional 15-30 seconds to make it spreadable.
- In a large bowl with a hand mixer or use a stand mixer to make your frosting.
- Add the butter and cream cheese and mix until combined.
- Once combined, add in the vanilla extract and the powdered sugar and mix on low until combined, once combined turn the speed to medium high and mix for 5 minutes to fluff the frosting.
Notes
- Try using different fillings such as chocolate or fruit preserves.
- Make sure to let the rolls rise properly for the best texture.
- Leftover rolls can be stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg