Description
With a cinnamon sugar coating, these Nutella cinnamon buns have a perfect sweet crunch that is drizzled with white chocolate sauce.
Ingredients
Units
Scale
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