Soft and fluffy raspberry Nutella cinnamon rolls with Nutella glaze. Made with a buttery soft overnight brioche dough, Nutella chocolate hazelnut spread and an easy Raspberry sauce. A perfect chocolatey and berry brunch time bake!
For the Dough
- Milk - full fat milk or whole milk. This needs to be warmed to a temperature of about 104°F (40C) - this is the idea temperature to activate the yeast.
- Dry active yeast
- Flour - all purpose flour or plain flour will work in this recipe.
- Bread flour - sometimes called 'strong flour'.
- Sugar - superfine granulated sugar or caster sugar.
- Eggs - large eggs at room temperature are best for this recipe.
- Butter - unsalted butter, softened at room temperature and cut into ½" cubes.
For the Filling
- Raspberries - I like to use fresh raspberries, but you could also use frozen here. Allow them to defrost first.
- Sugar - granulated sugar or caster sugar will work fine.
- Nutella - or any brand of chocolate hazelnut spread.
- Ground cinnamon
Tips for Making the Dough
The process for this dough is the same as my other brioche based cinnamon rolls. For a detailed break down of the steps, see my recipe for Brioche Cinnamon Rolls.
A couple of top tips:
- Make sure that your yeast is well activated before adding to your flour. The yeast should have become very foamy on top of the warmed milk. If this hasn't happened, then your yeast may not be working. This can either be because the milk was too cold or too hot, or the yeast has expired. If the milk was too cold, it is possible that this will still work in your dough, but if too hot the yeast has most likely been killed. It's usually best to start over at this point.
- Brioche dough is very soft and sticky. It may not cleanly pull itself away from the sides of the bowl when kneading. My top tip is to keep kneading at a low speed with a stand mixer for 15-20 minutes when mixing the initial dough and again after adding the butter. This should be plenty of time for the dough to come together, pulling itself from the sides, even if still sticking a bit.
- Once you have your dough, scrape this into a greased bowl for proofing. I like to grease the bowl with butter - this keeps a consistency of flavor with the dough itself, which is full of butter. You can also use oil, but bear in mind that any flavored oil will impart flavoring in the dough, so avoid strong flavors or scents such as olive oil.
Preparing the Raspberry Filling
For my Nutella and raspberry filling, the Nutella doesn't require any preparation - this chocolate hazelnut spread is perfectly ready to go as is! But the raspberry will take a little preparation.
Simply add the raspberries and sugar to a saucepan. Cook this over a medium heat, stirring occasionally until the berries break down, releasing their juice. Continue to cook and bring to a boil. Let this continue boiling for about 10 minutes to thicken into a raspberry sauce.
Remove from the heat and pour into a heatproof bowl to cool completely. Tip: I suggest making this raspberry filling while you're kneading the dough. Then cool overnight in the refrigerator. You want your filling well cooled before adding to your dough!
How to Make these Rolls
Just like my other cinnamon rolls, after the first (long) proof, turn your dough out onto a floured work surface and press it into a rough rectangle.
Using a floured rolling pin, roll the dough out until you have a large rectangle about 12" wide by 15" long. Tip: the longer your rectangle, the more rotations you'll have in your final rolls! Don't overdo it - aim for a thickness of about ¼" in your dough.
Once rolled out, spread your Nutella over the surface of the dough, leaving a small gap around the edges. Sprinkle the ground cinnamon over and then spread the raspberry sauce over the top.
Roll from the bottom to the top, forming a log.
Using flavorless dental floss or thin kitchen twine, trim the ends of both sides of the log (about 1-2" to remove uneven and potentially unfilled dough). Then divide the dough into 9 rolls, cut these using the floss and place in a parchment lined square baking pan.
Cover and proof for 2 hours at room temperature until doubled in size.
Egg Wash and Bake
Nearing the end of the second proof, preheat the oven.
Then, using your reserved egg yolk, make a quick egg wash. An egg wash is simply a beaten egg (sometimes whole egg, sometimes just yolk) and usually a bit of liquid. In this case, I use a splash of milk (roughly half a tablespoon). Lightly beat this together and then brush over your proofed rolls. Note: the egg wash here is not strictly necessary - it won't impact the baking or flavor of your finished rolls. It does, however, give a glossier finished appearance and will make the rolls golden.
Bake your nutella and raspberry cinnamon rolls in the centre of the preheated oven for about 25 minutes until well risen and golden.
Quick Nutella Glaze
When the rolls have finished baking, remove these and allow them to cool for about 10 minutes. During this time, you can prepare your glaze.
I recommend using my super easy (and super tasty!) Nutella glaze for these buns. For this, you'll need three ingredients:
- Nutella - or any other chocolate hazelnut spread.
- Powdered sugar - or icing sugar. Sift this if it is particularly lumpy, but in general you don't need to sift when making a cinnamon roll glaze as most lumps will usually break down in with the liquid.
- Milk - I use full-fat or whole milk in my baking, but for the glaze you can use 2% or semi-skimmed.
- Optional: fresh raspberries - a few extra fresh raspberries are great for a decorative topping and add that extra raspberry zing!
In a small mixing bowl, whisk the ingredients together to form a runny frosting. Tip: to adjust the consistency, you can add a bit extra milk (to thin) or a bit extra powdered sugar (to thicken). Just be sure to make any additions in small quantities - testing to ensure that you've not over-added. Otherwise, you may find yourself have to make even more adjustments.
Spread the Nutella frosting over the still warm rolls. Sprinkle some fresh raspberries over (if using) and serve.
Yes! This is a recipe for a Nutella and raspberry cinnamon roll. These sticky cinnamon rolls with a chocolate hazelnut and raspberry filling are topped with a Nutella glaze and fresh raspberries.
Much like my other cinnamon roll recipes, these are best served fresh baked. You can absolutely enjoy leftovers for a day or two after baking - wrap these well in plastic wrap and store in a cool spot in your kitchen. They won't be as good as fresh, but for leftovers, they're still tasty!
These are overnight cinnamon rolls - so most of the work can be done the day before. I would not recommend making these rolls any further in advance.
Looking for more brunch ideas? Try:
Raspberry Nutella Cinnamon Rolls
- 8" square baking tray
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C), plus extra for an egg wash
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour
- 3 eggs
- ¾ cup strong white bread flour
- ½ cup unsalted butter softened to room temperature and cut into ½" cubes
Ingredients for Raspberry Nutella Filling
- 6 oz raspberries fresh or frozen (if frozen allow to defrost first)
- 2 tablespoon superfine granulated sugar or caster sugar
- 4 oz Nutella or any brand chocolate hazelnut spread
- 1 tablespoon ground cinnamon
Ingredients for Nutella Glaze
- ½ cup powdered sugar or icing sugar, sifted if particularly lumpy
- 1 oz Nutella or any brand chocolate hazelnut spread
- 1 tablespoon milk full fat (whole) or 2% (semi-skim)
- fresh raspberries for decoration
Instructions for Making the Dough
- Begin by sprinkling the yeast and 1 teaspoon of sugar over the warmed milk. Stir and set aside for 10 minutes until it develops a foam. (see note)
- Meanwhile, add the flours, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
- Once the yeast is ready, add this, immediately followed by two eggs and one egg white, to the flour. Begin kneading on a low setting for 15 minutes until a dough forms and begins pulling itself from the sides of the bowl. (see note)
- After kneading for 15 minutes, slowly add the butter pieces - a few at a time. Once added, continue kneading for a further 15 minutes until the dough is again pulling itself from the sides of the bowl. (see note)
- Scrape the dough into a greased bowl and cover with plastic wrap. Place in the refrigerator to slow proof overnight (for about 8 hours).
Instructions for the Raspberry Filling
- To make the raspberry part of the Nutella and Raspberry filling, place the sugar and raspberries in a saucepan. Cook over a medium heat as the juices begin to break down.
- Bring to a boil and cook for about 10 minutes until the sauce is thickening.
- Pour the sauce into a heatproof bowl and allow to cool completely. (see note)
Instructions for Filling and Rolling
- After the first proof, turn the dough out onto a well floured work surface and press into a rough rectangle. Using a floured rolling pin, roll out into a rectangular sheet about 12" wide by 15" long.
- Spread the Nutella over the surface of the dough, then sprinkle with the ground cinnamon and finally dollop the raspberry sauce over top. Spread this into an even layer, leaving a gap around the edges of the dough sheet.
- Roll the dough from the bottom to the top to form a log and trim the two ends. (see note)
- Divide the trimmed log into 9 and cut your nine rolls. Place these in a parchment lined square baking pan.
- Cover the rolls with a clean kitchen towel and allow to proof at room temperature for 2 hours until doubled in size.
Instructions for Baking and Nutella Glaze
- Near the end of the second proof, preheat your oven to 350°F (175C/155C Fan).
- Make an egg wash using the reserved egg yolk and a dash (about a half tablespoon of milk). Beat this together and then brush over the rolls.
- Bake the rolls in the centre of the preheated oven for about 25 minutes until risen and golden.
- Remove from the oven and allow to cool for 10 minutes while you prepare the frosting.
- In a small mixing bowl whisk together the powdered sugar, Nutella and milk. Spread this over the top of the warm rolls. Sprinkle over extra fresh raspberries if using and serve.
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