No-Knead Chocolate and Coconut Rolls

By murphyallison3

Ingredients

• 4 c. flour
• 1 pkg. active dry yeast
• 1 c. milk
• 1/3 c. sugar
• 1/4 c. butter
• 2 eggs
• 13 oz. nutella
• 1 c. shredded coconut
• 1 recipe icing

Details

Servings 9

Preparation

Step 1

1. In large bowl combine 2 c. of flour and the yeast. In small saucepan heat and stir milk, sugar, butter and 1/2 tsp. salt just until war and butter almost melts. Add milk mixture and eggs to flour mix. Beat with electric mixer on low to medium for 30 seconds, scraping bowl as needed. Beat on medium speed for 3 mins. Stir in remaining flour. Cover; let rise in warm place until double in size (45-60 mins).

2. Turn dough out onto a well-floured surface. Cover; let rest 10 mins. Lightly grease a large baking sheet; set aside. Roll dough into a 12x9 in. rectangle. Spread 2/3 c. nutella over dough, leaving 1-in. edge along one of the long sides. Sprinkle coconut over nutella. Roll up rectangle, starting from the long side with filling spread to edge. Pinch dough to seal seams. Slice into 9 pieces. Arrange 2 in. apart on prepared baking sheet. Cover, let rise in warm place until nearly double in size (45 mins)

3. Preheat oven to 350. Bake 15-20 mins or until golden. Cool about 5 mins; transfer onto wire rack. Drizzle with icing.

4. Icing- in small bowl stir together remaining nutella and enough milk (2-3 Tb.) until drizzling consistency.