I am a huge fan of cinnamon rolls and a bread maker version had been on my pinterest wishlist for ages! I'm also quite in love with an amazing chocolate brioche that Aldi sells and was wondering if I could come up with something in the same family to squash my craving. The lightbulb moment came when I decided to combine two recipes; the breadmaker cinnamon roll recipe and one I found for Nutella and almond rolls!
The process for this is super easy and only involves about 20 minutes of actual work, the bread maker does the rest! If you don't have a bread maker you need to get one in your life! Read about how much money you could save with one here.
For the Dough250ml (8 fl oz) warm milk (45 C)
2 eggs, room temperature lightly beaten
75g (3 oz) butter, melted
600g (1 1/3 lb) bread flour
1 teaspoon salt
100g (4 oz) caster sugar
2 1/2 teaspoons quick yeast
2 teaspoons almond extract
For the Filling1 jar of Nutella
50g ground almonds
For the Icing90g icing sugar
4 teaspoons whole milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Place the dough ingredients in the bread maker in the order specified in your manual (mine is always wet ingredients first, followed by dry and then yeast, sugar and salt on top). Don't worry too much about getting your milk to the perfect temperature. I measure mine into a microwavable mug/jug and place it on high for 30 seconds, stir and repeat until it is warm but not hot. Select the dough cycle and press start.
After the bread maker has finished, the dough should be doubled in size. If it isn't place on a floured surface and cover until doubled in size (about 10 minutes).
Roll the dough out on a well floured surface to measure 40cms x 50cms. It will be very springy and pliable, so do not force the dough with the rolling pin, just roll gently. Make sure that you measure the dough and that it is in a rough rectangular shape.
Using a large spoon and either a knife or spatula carefully cover the dough in the jar of Nutella. Once you have an even layer, sprinkle on the ground almonds.
Starting with the longer end carefully roll the dough into a spiral shape. Make sure that it is tight enough that the Nutella was stick the dough together and it won't loose it's shape once cut. Then divide the long sausage into 12 pieces and arrange cut side up on a well oiled tin (or 2 tins if required). The rolls should be touching.
Cover with a piece of clingfilm and place in a warm setting for 30 minutes, they will double in size. Whilst you are waiting for this step pre-heat the oven to 200c / fan 180c / Gas mark 6.
Once the buns have risen remove the clingfilm and bake in the oven for 15 - 20 minutes. Keep an eye on them after 12 minutes as they will quickly catch, they should be a light golden brown colour.
While the buns are cooking mix all the icing ingredients together in a bowl. You may need to adjust the icing sugar and milk quantities to get a nice runny paste. Once the buns have been cooked, remove from the oven and drizzle over the icing whilst still warm.
After 10 minutes, carefully transfer the buns to a wire rack to prevent soggy bottoms!
These are best eaten warm, but can be re-heated in a cold oven (not pre-heated) at 160c / fan 150c for 5 minutes. These also freeze well to ensure you always have a batch on the go! Just defrost by placing on a wire rack for a few hours and then re-heating as usual