Nutella Swirls

Nutella Swirls
Nutella Swirls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c room temperature water

  • 2 1/4

    t active dry yeast

  • 2 1/2

    c bread flour, plus more fore kneading

  • 2

    T sugar

  • 1

    t kosher salt

  • 1/2

    c almond meal/flour

  • Butter, for coating dish

  • 1

    c Nutella, warmed slightly

  • 1

    c powdered sugar

  • 1

    t butter, soft

  • milk or half and half

Directions

In large bowl, combine the water, yeast, flour, sugar, salt and almond meal and mix until dough comes together. Turn dough out onto floured surface and knead until smooth and elastic. Cover dough with plastic wrap and let rise until doubled in size, about 1 hour. Coat a 9x13 pan with butter. Lightly flour a work surface and roll dough into a 16x24" rectangle. Spoon Nutella in dollops over the surface of the dough. Gently spread dollops into an even layer, leaving a 1" border on one of the short ends. Starting at the short end with the Nutella to the edge, roll dough, jellyroll style, into a loose cylinder. Cut roll into 16 pieces. Arrange, flat side up, in the pan. Cover with plastic and refrigerate overnight or up to 24 hours. Heat over to 325. Bake rolls 30 min til golden. Let cool 10 min. Whisk milk, powdered sugar and butter to make glaze. Drizzle glaze over rolls

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