Soft, fluffy and filled with rich Nutella, these scrolls make an irresistible sweet treat for lunchboxes, morning tea or a weekend bake. They're simple to prepare and even better fresh from the oven.
Jump to:
We all have things that we mark the passage of time by and get a little freaked out when another one rolls around. For me it would have to be my monthly posts/hops that I'm involved in. It seems like yesterday I was posting my October Secret Recipe Club recipe and here I am again with November.
I know I keep going on about it but when each passing day means a day closer to being a mum it's a little bit daunting and exciting all at the same time.
It seems I have a bit of a pattern when it comes to choosing my recipe each month - I've only ever chosen baked treats. Sweet tooth? Me?
Maybe next month I'll be adventurous and try something savoury. This month I was assigned to Phemomenom (no that's not a typo), the blog of Holly, mum of three gorgeous kids and wife to a sky-diving instructor. She uses baking as her calm place.
Maybe I have something in common with all food bloggers (apart from the obvious fact that we're food bloggers) but I seem to always have something in common with my monthly assignment subjects.
Even if I'm not feeling the best, a bit of time in the kitchen whipping a few simple ingredients into a sweet creation, always makes me feel a bit better.
For this months' recipe, I chose Holly's adapted version of cinnamon buns which she calls chocolate hazelnut swirl buns and I Aussie-fied (aka gave them a lazy name) into Nutella scrolls.
I loved the idea of making them in individual little muffin liners for an extra-special treat. They're lovely and soft on the bottom with the essential crunch on top and they rise perfectly.
I wish I could get muffins to rise like that with such beautiful tops. The first time I read the recipe I thought there was no way you could go from ingredients to eating these babies in 1 hour but I was wrong. They're really quick to make (I've put 1.5 hours in the recipe in case the rise takes a bit longer in your climate).
Mine actually took more like 20-25 minutes to bake not the 10 stated in the recipe. As I was typing it up I realised why... I read the temp as 375F when it actually said 475F. It didn't seem to make a difference to the final product though they just took a little longer to bake.
I reckon you could make them up to the muffin tin stage then cover them and pop them in the fridge.
The next morning, take them out about 40 minutes before you want to bake them to give them some rising time and you'll have fresh Nutella scrolls for breakfast. Enjoy!
Recipe
Nutella scrolls
Ingredients
- 1 tablespoon instant yeast
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 125 g ½ cup unsalted butter, melted
- 1 cup milk warmed to 115 degrees F.
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 ½ to 2 ¾ cup bakers flour
- ½-3/4 cup choc-hazelnut spread
Instructions
- In the bowl of an electric mixer combine the yeast, sea salt, cardamom, melted butter, milk, sugar and vanilla then with the motor running (dough hook) slowly add the flour.
- You may need to add a little extra flour, a little at a time, until the dough is no longer sticky.
- Knead for 5 minutes and then shape the dough into a ball and place it back in the bowl.
- Cover with plastic wrap and leave to rest until doubled in size.
- Punch the dough down then, on a lightly-floured surface roll it out into a big rectangle about 35x25cm (14x18").
- Give the hazelnut spread a good stir to smooth it and then spread it over the dough leaving a 2cm (1") border on one of the long sides.
- Starting at the long side without the border, roll up the dough as tightly as possible.
- Line a 12-hole baking tin with large cupcake liners.
- Slice the dough up into 3cm (1.5") slices and place them, cut side up in the cupcake liners.
- You may have a few left over - mine made 16. You can put the extras on a baking paper lined tray. Cover them with a clean tea towel and set aside to rest for 20 minutes or until nearly doubled in size again.
- Pre-heat the oven to 210C (475F) fan-forced.
- Bake the scrolls for 10 minutes or until golden then transfer to a wire rack.
- Gobble them up warm or at room temperature
Nutrition
Tara says
Ooh I love anything nutella. Definitely have to try these.
Holly says
Nutella Scrolls is how these will be known forever more! Personally, I have event taken quizzes that inform me I use more words to say the same thing than most people. Obviously it is true. ;P
I am super excited for you as you are journeying into motherhood. All I can say is that, honestly, being a bit terrified in my book means you are going to be GREAT at it. It does take a lot of guts and caring if you are doing it right. So congratulations!
Claire says
Haha it's just the Aussie way Holly! Thanks so much for the recipe and your very kind words.
Maureen | Orgasmic Chef says
You'll find that once bub arrives, you'll do well to find time to pee by yourself. :) Give yourself permission to do whatever the hell you enjoy doing. I suspect that will be talking baby talk. a lot.
I like the idea of making the scrolls the night before. yum.
Claire says
Oh goodness that will be interesting! Yes I am making the most of my time at the moment that's for sure.
Laura (Tutti Dolci) says
These look scrumptious, I love the Nutella filling!
The Café Sucre Farine says
What a fun and delicious looking recipe! These had to produce the most amazing aroma as they baked! Oh, and just so you know Claire, they say the older you get , the faster the time goes! :)
Claire says
My goodness soon I'm going to blink and the year will be gone!
Lorraine @ Not Quite Nigella says
They look really good! And 475F is a really hot oven for baked goods so I would have done the same I think :)
Claire says
I'd like to say there was logic behind my mistake but I'd more go for a blonde moment!
Cookaholic Wife says
Oh yum! I need to try these out.
Trisha says
Seems like an awesome treat for a weekend breakfast. I love that this is fairly quick to put together.
Claire says
It's perfect for weekend treat breakfast!
Hotly Spiced says
These look very yummy and they certainly have risen. I don't know where we'd be without Nutella xx
Claire says
Me either Charlie. I'm not a huge fan of it on its own but put it in something and I love it!
The Life of Clare says
They look delicious! I've never made a scroll before. I'd love to have a go at custard and apple!
Claire says
Clare you'll have to start! I think Celia has a sourdough recipe somewhere.
Lesa @ Edesia's Notebook says
Oh, these look just delightful! Adorable and delicious.
Lisa the Gourmet Wog says
Oh you had me at Nutella Claire!
Leigh says
Ohh...I can taste that filling right now. Looks wonderful as does everything you make!
Claire says
Thanks Leigh!
sara says
I made these last year at Christmas (maybe for SRC? Can't remember!) - they are sooooooo good. I am totally in love with this recipe...thank you for the reminder that I need to make it again!
Claire says
It obviously jumped out at both of us Sara. So good!
Sweet as Sugar Cookies says
Mmm, bread and Nutella, there's nothing better than that in my book.
Claire says
Very true!