Original & Nutella Cinnamon Rolls

Method

1. Mix all the dry ingredients except the dried yeast.
2. Mix the dried yeast with the milk, leave for a few minutes and add it to the dry ingredients. Add the melted or room-temperature butter too.
3. Knead for 10 min (I used a hand mixer with dough hooks)
4. Leave to rest for 2 h. Then knock the air out, knead a little on a floured worktop and roll out into a 1 cm thick rectangle.
5. Spread with the butter, sprinkle with the panela and cinnamon and roll up.
6. Cut into rolls about 2 cm thick and leave to rest for 1 h. Sprinkle a little panela and cinnamon on top.
7. Bake for 20 min at 180° (the oven should be preheated)
8. Leave to cool and top with the frosting of your choice.
9. They’re easy to make vegan by swapping the butter for vegetable oil or margarine and the milk for plant milk

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 190 g	100 g	% IR*	Share
Energy	535 kcal	282 kcal	27 %
Fat	23 g	12 g	33 %
of which saturates	13 g	6.8 g	65 %
Carbohydrate	74 g	39 g	28 %
of which sugars	35 g	18 g	39 %
Fibre	2 g	1.1 g	—
Protein	8.9 g	4.7 g	18 %
Salt	0.3 g	0.1 g	5 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Milk to thin the Nutella: 30 g per serving

Photos