As the days become shorter and the nights become longer… OurLocaltopia is excited by the new season and all of the great ways we can celebrate it. We’re absolutely crazy for fall. We love how fall brings a change in the air, the light, what’s in our gardens, and what’s on our stoves and in our ovens. Seasonality is a complete inspiration for us, therefore we have decided to issue several posts over the coming weeks devoted to Fall Baking and Cooking. Please join us as we explore fun and inventive ways to cook and bake with seasonal ingredients and with spices that remind us of this special time of year, as we focus on what inspires us to bake for friends and family.
Fall Baking: Nutella Cinnamon Buns
For our first fall baking post, we wanted to jump in with a recipe that is easy and a real crowd-pleaser: Nutella Cinnamon Buns, a recipe adapted from This Is A Cookbook by Max and Eli Sussman. What we love about this recipe is that it’s as tasty as it is easy. Nutella seems to be on most folk’s “favorite” list, and what’s great here too is that these buns are as good for breakfast as they are for dessert. Because these buns are yeasted (and we love a nice big generously-sized bun!) we chose to use an extra-deep baking pan (3”) to ensure that the buns did not overflow during the baking process. We hope you have as much fun with this recipe as we did! Enjoy!
Nutella Cinnamon Buns
Makes 12 Servings
1 package (2 ¼ tsp.) active dry yeast
1 tsp. granulated sugar, plus ¼ cup
½ cup whole milk
4 tbs. unsalted butter, room temperature
1 tsp. kosher salt
2 large eggs, beaten
1 tsp. vanilla extract
4 cups all-purpose flour, plus more for dusting
5 tbs. unsalted butter, plus more for baking dish
¾ cup packed dark brown sugar
¾ cup roughly chopped pecans
1 ½ cups Nutella (chocolate-hazelnut spread)
1 large egg, beaten
To make the dough, pour ½ cup warm water (about 110 degrees, no hotter!) into a small bowl. Add the yeast and the 1 tsp. granulated sugar and stir to dissolve. Let stand until foamy, 5-10 minutes. Meanwhile, in a small saucepan, heat the milk just until it begins to bubble. Remove from the heat and stir in the ¼ cup granulated sugar, the 4 tbs. butter, and the salt. Set aside until cool.
In a large bowl, stir together the yeast mixture, the milk mixture, the eggs, the vanilla, and half of the flour. Stir in the remaining flour, a little at a time. Turn the dough out onto a well-floured work surface and kneed, dusting with more flour as needed, until smooth ad not sticky, about 5 minutes. Alternately use a stand mixture with dough hook to incorporate and kneed ingredients until smooth and not sticky. Place in an oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Preheat the oven to 375 degrees. Melt the 5 tbs. butter in a small saucepan over medium heat. Whisk in the brown sugar until smooth. Pour the brown sugar mixture into a greased pan (9 x 13 works, or two 8 inch rounds). Scatter pecans on top.
On a well-floured work surface, roll the dough out into a rectangle about 15 by 20 inches. Spread the Nutella over the dough in a thin layer, leaving a ½ -inch border uncovered on one long side. Brush the border with the beaten egg. Starting with the covered long side, roll the dough gently into a cylinder, pressing to seal the seam with the egg. Sprinkle all over with cinnamon. Cut crosswise into 12 rounds and place in the baking dish on top of the pecans. Bake until golden brown, 20 – 25 minutes. Let cool slightly, then invert onto a large platter. Spread any of the brown-sugar mixture left in the dish onto the rolls and serve.
Nutella Cinnamon Bun Gallery
~ Jonathan Dye