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Hazelnut Spread Cinnamon Rolls

Hazelnut Spread Cinnamon Rolls

These cinnamon rolls have earned a permanent spot in our weekend baking rotation. Soft, fluffy and pull-apart with a rich Natvia Hazelnut Spread filling and a cream cheese frosting made with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), they are the kind of bake that fills the whole house with a smell that is very hard to ignore. They can be prepped the night before, which makes them a very good idea for a Saturday morning.

Prep Time: 20

Cook Time: 25

Servings: 9-12

Ingredients:

Dough

  • 3/4 cup / 180g whole or 2% milk
  • 2 1/4 teaspoons (one 7g sachet) quick-rise (instant) or active dry yeast
  • 1/4 cup / 33g Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 4 tablespoons / 57g salted butter, melted and cooled
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 3 cups / 360g bread flour, plus more as needed
  • 3/4 teaspoon kosher salt
  • Extra-virgin olive oil, for greasing the bowl

Filling

  • 150g Natvia Hazelnut Spread
  • 1 tablespoon ground cinnamon

Cream Cheese Frosting

  • 115g / 4oz cream cheese, softened
  • 3/4 cup Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), blended with 1 tablespoon cornstarch until fine
  • 3 tablespoons salted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk, to loosen
Natvia Hazelnut Spread 350g Front Face

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Natvia Hazelnut Spread 350g Front Face

Natvia Hazelnut Spread 350g

$7.20 AUD

Method:

  1. Warm the milk by microwaving for 45 seconds to 1 minute until it reaches 46C / 115F and feels like warm bath water.
  2. Place the warmed milk in the bowl and sprinkle the yeast on top. Add the Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), then the melted butter, egg and egg yolk. Mix until well combined and stir in the flour and salt with a wooden spoon until a rough dough begins to form.
  3. Knead by hand on a well-floured surface for 8 to 10 minutes.
  4. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with plastic wrap and a warm towel and leave to rise until doubled in size, 1 to 1.5 hours.
  5. Dust a surface generously with flour. Turn out the dough and roll into a 25 x 35cm (10 x 14 inch) rectangle.
  6. Spread the Natvia Hazelnut Spread with cinnamon evenly over the top.
  7. Starting from the short edge without the margin, roll the dough up very tightly into a log. Pinch the far edge to seal. Keep the log seam-side down and trim about 1cm off each end. Gently push inwards from both ends to compact slightly.
  8. Using unflavoured dental floss or a serrated knife, cut the log into 9 equal slices.
  9. Line a 23x23cm (9x9 inch) pan with baking paper. Place the rolls cut-side up in the pan, cover with plastic wrap and a towel and leave to rise until doubled and touching each other, 45 minutes to 1 hour.
  10. Preheat your oven to 180C (fan 160C).
  11. Remove the cover and bake for 20 to 25 minutes until the edges are golden. Cool for 10 minutes.
  12. Beat together the cream cheese, blended Natvia mixture, butter and vanilla until smooth and fluffy, 1 to 2 minutes. Add milk a little at a time until the frosting is spreadable. Spread over the warm rolls and serve.

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