Nutella Espresso Buns

 

I love Cinnamon Rolls and have a terrific go-to recipe that I use a lot so when I came across this recipe for Nutella Espresso Buns I had to try them out. These Nutella Espresso Buns are like the sophisticated older sister of traditional Cinnamon Rolls. The Nutella offers a rich chocolate flavor that is subtly enhanced by the slightly bitter espresso powder.

 

 

The buns are delicious but not overly sweet or sticky and they are terrific with a cup of coffee. You can gild the lily by adding a coffee glaze over the top if you wish but I kept mine plain and simple. Here is how you can make your own.

 

You can find the entire recipe here. Start by melting the butter then mix in the milk. Ideally the temperature should be around 70 degrees. Mix in the yeast and let sit for 10 minutes until it starts to foam.

In a medium bowl whisk together the flour, sugar and espresso powder. Add flour mixture to the bowl of an electric mixer fitted with the dough hook. Add the milk mixture and the egg and knead the dough for around 10 minutes. You can start with the paddle attachment and when the dough starts to come together switch to the dough hook.

 

Dough before rising.

Cover the bowl with plastic wrap and leave in a warm place for 2 hours to double in size. You can heat the oven to 100 degrees, turn off oven and let the dough rise in the warm oven for the 2 hours.

After 2 hours roll the dough out into approximately 11x15 rectangle. Make the filling by mixing together the brown sugar and espresso powder in a small bowl. Gently heat the Nutella until it is easily spreadable. Spread the Nutella over the dough and top with the brown sugar mixture.

 

 

Dough filled and rolling into 15" log.

Roll the dough from the long end and slice into 8 or 10 buns. Spray a 10" round baking dish with Pam and place the buns evenly, cut side up, in the pan. Cover with plastic wrap and let rise in a warm place for 45 minutes. I made a little extra filling and scooped it over the tops of the cut buns just before baking.

 

I cut the buns into 8 large pieces.

 

Preheat oven to 375 degrees. Bake the buns for 20 minutes until they are golden brown. Let the buns cool for ten minutes. Melt 1 Tablespoon of butter and brush over warm buns for a little extra flavor.

 

Buns ready to rise.

If you would like to glaze your Nutella Espresso Buns:

Mix one cup powdered sugar with fresh coffee, one Tablespoon at a time, until a pourable glaze comes together. Drizzle over cooled buns. The glaze is delicious and also helps to keep the buns moist and flavorful.

Comments

[leendadll]

wow - i would almost considering flying you to my house to make these for me!!

[katie Apple&Spice]

These look great. Love the idea of the mocha filling. Perfect anytime of day.