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…
Click here for the fudge sauce recipe.
Print
Nutella Cinnamon Buns and White Chocolate Sauce
- Total Time: 50 minutes
- Yield: About 12 buns 1x
Description
With a cinnamon sugar coating, these Nutella cinnamon buns have a perfect sweet crunch that is drizzled with white chocolate sauce.
Ingredients
Dough
- 1/2 cup milk
- 7 g instant dry yeast (1 sachet)
- 1 large egg
- 350 g cake flour
- 2 tablespoons butter, softened
- 2 tablespoons brown sugar
Filling
- 4 tablespoons chocolate-hazelnut spread
- 2 teaspoons ground cinnamon
- 2 teaspoons brown sugar
- Extra cinnamon sugar, for coating (about 1/4 cup sugar + 1 tsp cinnamon)
Fudge Sauce
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 tablespoons butter
- 1/3 cup milk
- 1 teaspoon vanilla essence
- Pinch of salt
Instructions
- Heat the milk until just before boiling point, leave to cool until slightly warm, then 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 brown sugar and use the K-beater 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 cling film 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 chocolate-hazelnut spread, then scatter over the brown sugar and cinnamon.
- Roll the dough up from one end and seal the edges. Cut the roll into pieces about 3 cm thick.
- In a small mixing bowl, combine the cinnamon and sugar for the coating. Roll each cinnamon bun in the cinnamon sugar.
- Place each cinnamon bun in a prepared muffin tin (sprayed with non-stick cooking spray) and brush with egg wash. Bake at 200°C (390°F) for 10 minutes.
- Meanwhile, prepare the fudge sauce: combine the brown sugar, white sugar, and butter in a small saucepan over medium heat, stirring until the sugar has melted.
- Add the milk, increase the heat to high, and allow to boil for about 5 minutes while whisking constantly.
- Remove the fudge sauce from the heat. Add the vanilla essence and a pinch of salt, mix again, and serve drizzled over the warm cinnamon buns.
Notes
Don’t let the dough over-rise — once it’s doubled in size, roll it out straight away. The fudge sauce thickens as it cools, so drizzle it over the buns while it’s still warm.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Baking
Frequently Asked Questions
What kind of dough do I need for the Nutella cinnamon buns?
You need a soft and fluffy dough that is specifically designed for cinnamon buns; this recipe provides a dough that achieves that texture.
How do I achieve the perfect sugar and cinnamon coating?
Mix granulated sugar with ground cinnamon before rolling the baked buns in it to create a sweet, crunchy outer layer.
Can I use a different filling instead of Nutella?
Yes, you can substitute Nutella with other fillings such as almond butter or a fruit jam, but keep in mind that the texture and flavor will change.
