Seductive nutella swirled buns baked in a sticky, nutty caramel sauce and drizzled with a sweet confectioners’ glaze. The answer to world peace.
Make Eat nutella sticky buns instead of war.
The buns are big and sturdy with crusty outsides and fluffy centers that are stuffed full of chocolate hazelnut spread a.k.a Nutella. One of the best Italian inventions in existence.
For a nut spread it’s almost crazy how silky, smooth and light Nutella is. And glossy. Like a ganache. Easily heaven sent. There’s no other explanation.
I call these sticky buns but the sauce isn’t truly like a traditional sticky bun sauce. It’s considerably thicker and crumbly, kind of like fudge with rich, buttery caramel notes.
Without a true sticky sauce the buns need something more so I added a simple confectioners’ glaze. Is that wrong? Sugar on top of sugar on top of more sugar.
Sounds pretty perfect to my giant sweet tooth.
Did I mention the cinnamon? Can’t forget about the cinnamon. . . Sprinkled liberally over the buns before they go in the oven making worlds collide. Sticky bun meet cinnamon roll.
Meet my mouth.
Seductive Nutella swirled buns baked in a sticky, nutty caramel sauce and drizzled with a sweet confectioners' glaze.
- Combine yeast, 1 teaspoon of sugar and ½ cup warm water in a bowl until foamy, about 10 minutes. Meanwhile, bring milk to a simmer in a small saucepan over medium heat; set aside for 5 minutes.
- Into the milk stir the remaining sugar, 4 tablespoons butter and the salt.
- Add the yeast mixture to a large mixing bowl and stir in the milk mixture, the vanilla, 2 eggs, and the flour just until combined.
- Transfer dough to a floured surface and knead until smooth and elastic, about 3 minutes. Place in a greased bowl and cover with plastic wrap. Let sit in a warm place until dough doubles in size about 1½ hours.
- Heat oven to 375° F. Melt remaining butter in a small saucepan over medium heat and stir in brown sugar until smooth. Pour into a buttered 9" x 13" baking dish and sprinkle with the nuts.
- In a small bowl beat the remaining egg.
- On a floured surface roll the dough into a 15" x 20" rectangle. Spread the Nutella evenly over top of the dough leaving a ½" border on one long side.
- Brush the border well with egg and roll the dough into a log. Trim the ends off and cut the log into 12 rounds. Transfer the rounds cut side up to the baking dish sprinkle with cinnamon and bake until golden brown about 30 minutes.
- Meanwhile whisk the confectioners' sugar and milk together as needed to make a thin glaze. Let the rolls cool slightly before serving.
- Invert them onto plates and drizzle with the glaze and the syrup and nuts from the bottom of the baking dish.
Adapted from Saveur