Raspberry Nutella Cinnamon Rolls

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5 from 6 votes

Soft and fluffy overnight raspberry Nutella cinnamon rolls made with brioche dough, fresh raspberries and chocolate hazelnut spread. All topped off with a quick three ingredient Nutella glaze.

Prep Time

1 hr

Cook Time

35 mins

Additional Time

10 hrs

Servings: 9 rolls

Calories: 353 kcal

Course: Breakfast, Brunch

Cuisine: American

Ingredients

Ingredients for the Dough

¼ cup milk or whole milk, warmed to 104°F (40C), plus extra for an egg wash, full fat
2¼ teaspoon dry active yeast
1 tablespoon granulated sugar or caster sugar, superfine
1 teaspoon salt
1 cup all-purpose flour or plain flour
3 egg
¾ cup Strong white bread flour
½ cup butter softened to room temperature and cut into ½" cubes, unsalted

Ingredients for Raspberry Nutella Filling

6 oz raspberry fresh or frozen (if frozen allow to defrost first
2 tablespoon granulated sugar or caster sugar, superfine
4 oz Nutella or any brand chocolate hazelnut spread
1 tablespoon ground cinnamon

Ingredients for Nutella Glaze

½ cup powdered sugar or icing sugar, sifted if particularly lumpy
1 oz Nutella or any brand chocolate hazelnut spread
1 tablespoon milk full fat (whole) or 2% (semi-skim)
raspberries for decoration, fresh

Instructions

Instructions for Making the Dough

Cup of Yum

Begin by sprinkling the yeast and 1 teaspoon of sugar over the warmed milk. Stir and set aside for 10 minutes until it develops a foam. (see note)
Meanwhile, add the flours, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
Once the yeast is ready, add this, immediately followed by two eggs and one egg white, to the flour. Begin kneading on a low setting for 15 minutes until a dough forms and begins pulling itself from the sides of the bowl. (see note)
After kneading for 15 minutes, slowly add the butter pieces - a few at a time. Once added, continue kneading for a further 15 minutes until the dough is again pulling itself from the sides of the bowl. (see note)
Scrape the dough into a greased bowl and cover with plastic wrap. Place in the refrigerator to slow proof overnight (for about 8 hours).

Instructions for the Raspberry Filling

To make the raspberry part of the Nutella and Raspberry filling, place the sugar and raspberries in a saucepan. Cook over a medium heat as the juices begin to break down.
Bring to a boil and cook for about 10 minutes until the sauce is thickening.
Pour the sauce into a heatproof bowl and allow to cool completely. (see note)

Instructions for Filling and Rolling

After the first proof, turn the dough out onto a well floured work surface and press into a rough rectangle. Using a floured rolling pin, roll out into a rectangular sheet about 12" wide by 15" long.
Spread the Nutella over the surface of the dough, then sprinkle with the ground cinnamon and finally dollop the raspberry sauce over top. Spread this into an even layer, leaving a gap around the edges of the dough sheet.
Roll the dough from the bottom to the top to form a log and trim the two ends. (see note)
Divide the trimmed log into 9 and cut your nine rolls. Place these in a parchment lined square baking pan.
Cover the rolls with a clean kitchen towel and allow to proof at room temperature for 2 hours until doubled in size.

Instructions for Baking and Nutella Glaze

Near the end of the second proof, preheat your oven to 350°F (175C/155C Fan).
Make an egg wash using the reserved egg yolk and a dash (about a half tablespoon of milk). Beat this together and then brush over the rolls.
Bake the rolls in the centre of the preheated oven for about 25 minutes until risen and golden.
Remove from the oven and allow to cool for 10 minutes while you prepare the frosting.
In a small mixing bowl whisk together the powdered sugar, Nutella and milk. Spread this over the top of the warm rolls. Sprinkle over extra fresh raspberries if using and serve.

Notes

The foam that develops is a sign that the yeast is activating. If a foam doesn't form, then you may want to start over. The failure of a foam to develop could be a sign that the yeast has died. This may be a result of over cold or over warm milk, or expired yeast.
Save the remaining egg yolk in a small bowl, covered in plastic wrap. Keep this in the refrigerator to make a quick egg wash when the rolls are ready to bake.
This is a very soft and sticky dough. Don't worry if the dough isn't pulling itself fully clean of the sides and especially the bottom of the bowl. It should be clinging to itself, but may leave residue on the bowl.
The raspberry sauce should be made while you are kneading the dough in the stand mixer - this will allow it to cool thoroughly overnight. It can be made up to three days in advance and kept in the refrigerator. The key here is to ensure the sauce is cool before adding to your dough when filling the rolls.
I recommend using a flavorless dental floss or other thin kitchen string/wire to cut the dough when making cinnamon rolls. You can also use a sharp knife or dough cutter, but these won't preserve the rounded shape of the cinnamon rolls as well.

Nutrition Information

Calories 353kcal (18%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.4g (20%) Cholesterol 83mg (28%) Sodium 293mg (12%) Potassium 187mg (4%) Fiber 4g (16%) Sugar 20g (40%) Vitamin A 418IU (8%) Vitamin C 5mg (6%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 9 rolls

Amount Per Serving

Calories 353

% Daily Value*

Calories	353kcal	18%
Carbohydrates	43g	14%
Protein	7g	14%
Fat	17g	26%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	83mg	28%
Sodium	293mg	12%
Potassium	187mg	4%
Fiber	4g	16%
Sugar	20g	40%
Vitamin A	418IU	8%
Vitamin C	5mg	6%
Calcium	57mg	6%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.