Nutella, despite being around for years, has recently taken on a whole new life.
Having come a long way from the humble lunchbox sandwich, you can now get Nutella milkshakes, doughnuts, pasta and pies - with the first ever Nutella festival due to be held later this year in Adelaide.
With the frenzy in full force, I thought I'd take a classic, the cinnamon scroll, and give it a Nutella makeover.
A little patience is required when making these scrolls, but the reward is well worth the effort. Serve these little rolls with fresh berries and cream for an elaborate breakfast, or decadent dessert, or just indulge with a coffee mid afternoon.
If you'd like to serve these for brekkie, but don't want to be up baking at 6am, just let them prove slowly in the fridge overnight and simply bake the next day.
: 1 hour 45 minutes
: 15-20 minutes
: 12 servings
1 cup milk, warm
7 grams dry active yeast
1/3 cup unsalted butter, softened
1/2 cup white sugar
1 tsp salt
2 large eggs
4 1/4 cups flour (plus extra for dusting bench)
1/2 cup Nutella
1/2 cup hazelnuts, toasted and roughly chopped
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.