Nutella filled Cinnamon Rolls drizzled with Cherry Glaze

Adapted from Peter Reinhart’s Bread Baker’s Apprentice


  • 6 1/2 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 mixing bowl
  • 1/4 cup Nutella – (placed into 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)


1. 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.

2. 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.

3. 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.

4. 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.

5. Carefully spread Nutella onto dough with silicone spatula. Leaving approximately 1? away from edges. Sprinkle cinnamon sugar on top.

6. 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}

7. 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.

8. WHILE buns are baking, make glaze. Into a small bowl, add 1 cup powdered sugar and 2 tablespoons warm milk, 1-2 tablespoon marashino cherry juice. Whisk to combine. Adjust to your level of sweetness/thickness by adding more powdered sugar or cherry juice.

9. Drizzle cinnamon rolls with cherry glaze. Serve immediately.

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