With a cinnamon sugar coating, these Nutella cinnamon buns have a perfect sweet crunch that is drizzled with white chocolate sauce.
We all need a little distraction now and then from our monotonous lives, don’t we? Heck, I don’t even need an occasion to be drawn to sweetness, I’m happy to indulge in any shape or form. So with Easter approaching you might need to take note of these Nutella Cinnamon Buns and White Chocolate Sauce.
I’ve also fallen in love with cinnabuns the very first time I had one (ok, I had a few) was last year on our Christmas holiday.
I was after a dough recipe that will deliver a soft and fluffy bun and boy, did this one hit home. The addition of the nutella filling had me quite giddy at the thought of a gooey chocolatey center.
The sugar and cinnamon coating gives these cinnamon buns the perfect crunchy texture as you bite through them. And don’t even get me started on this amazing fudge sauce…
Nutella Cinnamon Buns and White Chocolate SauceAnina Meyer
- 1/2 cup milk
- 7 gr instant dry yeast sachet
- 1 large egg
- 350 gr cake flour
- 2 tablespoons butter softened
- 2 tablespoons brown sugar
- 4 tablespoons nutella
- 2 teaspoon ground cinnamon
- 2 teaspoons brown sugar
- extra cinnamon sugar for coating
- Click the link above for the recipe
- Heat the milk until just before boiling point, leave to cool until slightly warm and add the yeast and egg. Mix and set aside.
- In a stand mixer bowl, combine the flour with the milk and yeast mixture.
- On low speed, add the butter and sugar and use the K- attachment to knead the dough. You can also knock the dough down on a floured surface.
- When the dough is springy and soft, cover with clingfilm and leave to double in size.
- Dust a clean surface with flour and roll the dough out to 1 cm thick.
- Spread the surface of the dough with nutella, brown sugar and cinnamon.
- Roll the dough up from one end and seal the edges. Cut the roll of dough in pieces of about 3 cm thick.
- In a small mixing bowl, combine the cinnamon and sugar for the coating. Roll each cinnamon bun in the sugar and cinnamon.
- Place each cinnamon roll in a prepared muffin tin (sprayed with non stick cooking spray) and top with eggwash. Bake at 200 degrees Celsius for 10 minutes.
- In the meantime, prepare the fudge sauce by combining the sugars and butter in a small saucepan, on medium heat - until the sugar has melted.
- Add the milk to the melted sugar and butter and put the heat on high. Allow to boil for about 5 minutes, while whisking.
- Remove the fudge sauce from the stove top and add the vanilla essence and salt, mix again and serve with warm cinnamon buns.
Having a dynamic, free and crazy personality, this shows in my cooking. I love sharing whole food recipes, honest food with easy accessible ingredients and mouthwatering photos. I am a recipe developer, food stylist and food photographer and owner of Aninas-recipes.com, my personal food and recipe portal.