Nutella Rolls with Cookie Butter Cream Cheese Glaze

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This recipe was birthed out of a really strange need.

I needed a photograph of dough for a totally unrelated project. A beautiful ball of simple dough is what I needed, but I didn’t want to spend hours creating that dough. I immediately thought of my favorite quick and easy 1 hour cinnamon roll dough and got to work whipping it up in the kitchen. A few minutes into kneading I realized I couldn’t possibly just make a dough for a photograph then toss it. That would be practically criminal. I HAD to use it.

But I wanted to make something new to share with you guys, too. So I rummaged my sweets cabinet (yes, there’s a whole section of my kitchen dedicated to sweet ingredients) and found an unopened jar of cookie butter. But I was also craving chocolate, so I had to find a way to add that to this mix. Less than an hour later these Nutella Rolls with Cookie Butter Cream Cheese Glaze were born. It was a sweet serendipity!

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How to make

Nutella Rolls with Cookie Butter Cream Cheese Glaze

Yield: 12 rolls

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Inactive Time 15 minutes minutes

Total Time: 1 hour hour

Nutella Rolls with Cookie Butter Cream Cheese Glaze are 1 hour sweet rolls stuffed with Nutella and chocolate and topped with a cookie butter glaze. Outrageously good!

Ingredients

For the rolls:

• 1 cup lukewarm milk
• 1/3 cup lukewarm water
• 1 package (2 1/4 teaspoons) instant yeast
• 3 tablespoons granulated sugar
• 3 1/2 cups (15.75 ounces) all-purpose flour
• 1 teaspoon fine salt

For the filling:

• 1 13- ounce jar Nutella
• 1/2 cup (3 ounces) semisweet chocolate chips
• 3/4 teaspoon ground cinnamon (if desired)

For the glaze:

• 1/4 cup  cookie butter
• 4 ounces cream cheese, at room temperature
• 1 1/2  cups powdered sugar
• 2 tablespoons  milk

Directions

For the dough:

1. In the bowl of a stand mixer fitted with the dough hook, add all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes. Make ahead: The dough can be made, covered, and stored in the fridge for up to 1 day before using. Refrigerating overnight will also result in slightly fluffier rolls!
2. Meanwhile, preheat the oven to 350°F.

For the filling:

1. After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Spread all over the with Nutella, leaving a 1/2-inch border. Sprinkle with the chocolate chips and cinnamon if using.
2. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
3. Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces. Place in 2 greased pie pans or a 9 by 13-inch baking pan. Make ahead: at this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking.
4. Bake for about 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.

For the glaze:

1. In a large bowl, use an electric mixer to beat the Biscoff and cream cheese together until well combined. On low speed, gradually add the powdered sugar until combined. Add the milk until the glaze is thick yet pourable. Drizzle over the rolls before serving.

Recipe Notes

You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the milk and water before adding in.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)