Hazelnut Cinnamon Scrolls

Serves: 12

Prep Time: 1 hour

Cooking Time: 20 minutes

Ingredients

1 cup of milk

1/4 cup of unsalted butter

3 1/2 cups of plain flour

1/4 cup of white sugar

1/2 tsp of salt

2 1/4 tsp of yeast

1 egg

2/3 cup of hazelnut spread (such as Nutella)

2 tbsp of cinnamon

1/2 cup of softened butter

1/4 cup of Philadelphia spreadable cream cheese

1 1/2 cup of icing sugar

2 tbsp of milk

1/3 cup of Nutella (optional drizzle)

1. Combine the milk & unsalted butter in a microwave safe bowl and heat in a microwave in 20 second intervals until the butter is melted, milk should be warm to touch not hot, if hot rest for a few minutes.

2. In another bowl whisk 3 cups of the flour, sugar & salt.

3. Using a stand mixer fitted with a dough hook (or alternative) add yeast and the milk and butter mixture and stir with a fork until combined.

4. Add the flour mixture and the egg. Beat on low–medium speed until combined. If the dough is sticking to the bowl add remaining flour, 1/4 cup at a time. Until the dough forms a ball and no longer sticks to the bowl. Continue beating for 5 minutes.

5. Cover with a damp towel, resting for 10 minutes.

6. Roll out the dough into a rectangle, you want the dough to be approximately 1cm thick.

7. Spread the Nutella (or alternative) and sprinkle cinnamon, leaving a 2cm border across the top and bottom of the longest sides of the rectangle.

8. Roll the dough starting at the shorter edge, and pinch the end to seal.

9. Cut the roll using dental floss into 12 equal scrolls.

10. Place the scrolls in a greased baking dish, keeping them touching each other. Cover with a damp cloth, inside a warm oven, with the door ajar. (Turn on oven to 160°C, then turn off). After 20 minutes, uncover.

11. Bake for 15–20 minutes on 180°C.

12. Make the cream cheese icing, by adding softened butter, cream cheese and icing sugar, whisk until combined. If too thick add milk to thin, 1 tbsp at a time.

13. Melt Nutella (or alternative) for drizzle in the microwave for 20 seconds.

14. Add the cream cheese icing to a zip lock bag or piping bag, snip off a corner and drizzle zig zag lines across the scrolls. Once cooled, do the same with the chocolate drizzle in the opposite direction.