Nutella Rolls with Cookie Butter Cream Cheese Glaze
Nutella Rolls with Cookie Butter Cream Cheese Glaze is a bread that serves 12. For 86 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 18g of fat, and a total of 496 calories. If you have milk, powdered sugar, semisweet chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour. 94 people have made this recipe and would make it again. It is brought to you by Handle the Heat. With a spoonacular score of 47%, this dish is pretty good. Similar recipes include Whole Wheat Strawberry Cream Cheese Pull Apart Bread with Nutella Glaze, Nutella Cream Cheese Cinnamon Rolls, and Chocolate Chip Cookie Sandwiches with Nutella Cream Cheese Filling.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup cookie butter
4 ounces cream cheese, at room temperature
3 1/2 cups (15.75 ounces) all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon (if desired)
1 package (2 1/4 teaspoons) instant yeast
1 cup lukewarm milk
2 tablespoons milk
1 13-ounce jar Nutella
1 1/2 cups powdered sugar
1 teaspoon fine salt
1/2 cup (3 ounces) semisweet chocolate chips
1/3 cup lukewarm water
Equipment:
stand mixer
bowl
rolling pin
oven
knife
baking pan
hand mixer
wire rack
Cooking instruction summary:
For the dough:In the bowl of a stand mixer fitted with the dough hook, addall the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes. Make ahead: The dough can be made, covered, and stored in the fridge for up to 1 day before using. Refrigerating overnight will also result in slightly fluffier rolls!Meanwhile, preheat the oven to 350F.For the filling:After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Spread all over the with Nutella, leaving a 1/2-inch border. Sprinkle with the chocolate chips and cinnamon if using.Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces. Place in 2 greased pie pans or a 9 by 13-inch baking pan. Make ahead: atthis point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking.Bake for about 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.For the glaze:In a large bowl, use an electric mixer to beat the Biscoff and cream cheese together until well combined. On low speed, gradually add the powdered sugar until combined. Add the milk until the glaze is thick yet pourable. Drizzle over the rolls before serving.
Step by step:
1. For the dough:In the bowl of a stand mixer fitted with the dough hook, addall the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth.
2. Remove the dough to a floured work surface, cover, and let rest for 10 minutes. Make ahead: The dough can be made, covered, and stored in the fridge for up to 1 day before using. Refrigerating overnight will also result in slightly fluffier rolls!Meanwhile, preheat the oven to 350F.For the filling:After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle.
3. Spread all over the with Nutella, leaving a 1/2-inch border. Sprinkle with the chocolate chips and cinnamon if using.
4. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces.
5. Place in 2 greased pie pans or a 9 by 13-inch baking pan. Make ahead: atthis point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking.
6. Bake for about 20 to 25 minutes, or until lightly golden brown.
7. Let cool on a wire rack for at least 5 minutes.For the glaze:In a large bowl, use an electric mixer to beat the Biscoff and cream cheese together until well combined. On low speed, gradually add the powdered sugar until combined.
8. Add the milk until the glaze is thick yet pourable.
9. Drizzle over the rolls before serving.
Nutrition Information:
covered percent of daily need
