My daughter has recently discovered Nutella and is love with it. It’s not something I grew up eating, most likely because we were on a tighter budget when I was a kid (there were three of us and my daughter is an only child) although I do think it’s pretty yummy. She could sit and eat it right out of the jar, although luckily she also loves it spread on fruit. As for me, although I’m not a huge bread person I cannnot resist buttery pull apart buns. They are just so light and flaky and, of course, buttery. So I thought I’d combine our two loves into one amazing recipe. The Nutella Pull Apart Rolls are a decadent treat for any carb and Nutella lover. And bonus they are not too sweet! I also really like that there are so many places in this recipe that my almost 7 year old could help out.
PS – if you aren’t a hazel nut spread fan just replace it with butter and whip yourself up some buttery rolls instead!
Pull Apart Nutella Rolls
Soft, flaky and not too sweet.
Servings 12 rolls
- 1 package active dry yeast
- 1/3 cup water
- 1 tablespoon sugar
- 1/2 cup butter, melted
- 1 teaspoon salt
- 3/4 cup milk
- 3 cups all purpose flour
- 3/4 cup Nutella (you may use more or less)
- cinnamon (optional)
In your stand mixer bowl mix together the yeast, water and sugar and let stand for 5 minutes.Stir in the melted butter, milk and salt.
Turn the mixer on (with the dough hook) low and slowly add the flour.
Turn the mixer up to medium and mix until the dough is smooth (about 5-6 minutes).
Place the dough in a lightly oiled bowl.
Cover the bowl with a clean tea towel and let rise until double in size (about 1/2 to 2 hours)
Turn the raised dough onto a lightly floured surface. Press down to deflate. Divide the dough in half, covering the other half to keep from drying out.
Roll out the first piece of dough into a square or triangle about 1/8 of an inch thick.
Grab a pizza cutter or serrated knife and cut the dough into strips 2 1/2 inches wide. You should end up with 5 or 6 rows (either is fine).
Spread Nutella generously but not TOO thickly on all but one of the strips of dough.
Stack the strips, placing the one without Nutella on top.
Cut the stacked strips into 2 1/2 inch squares.
Place the squares, cut side up in a muffin tin that has been lightly buttered or sprayed with cooking spray.
If you are a cinnamon fan go ahead and give them a light sprinkle now.
Repeat the above steps with the other half of the dough.
Set aside to rise another hour.
**** If you want these fresh from the oven for brunch you can stop at this point, cover and place in the fridge. In the morning take them out about and hour before you want to cook them.
Place rolls in a 375 degree oven and bake for 20-25 minutes until lightly browned and the bottoms are done.
Let sit in the pan for 5 minutes to cool and then remove and place on a wire wrack to cool completely.