Nutella S’mores Sweet Rolls

Nutella S’mores Sweet Rolls

Filled with gooey chocolate-hazelnut spread and topped with toasty marshmallows, these Nutella S’mores Sweet Rolls are over the top.

Nutella S’mores Sweet Rolls
Makes 10 servings
Write a review
Print
Ingredients
  1. Sweet Roll Dough (recipe follows)
  2. 1 cup chocolate-hazelnut spread, such as Nutella
  3. 2 cups miniature marshmallows, divided
  4. 1 cup confectioners’ sugar
  5. 3 tablespoons heavy whipping cream
  6. Garnish: crushed graham crackers
Instructions
  1. Spray a 10-inch cast-iron skillet with nonstick cooking spray. Set aside.
  2. Prepare Sweet Roll Dough, and let rise according to recipe directions. Lightly punch down dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle.
  3. Spread chocolate-hazelnut spread evenly over dough. Sprinkle with 1½ cups marshmallows. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 9 or 10 rolls. Place rolls in prepared skillet. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 45 minutes.
  4. Preheat oven to 350°. Bake, uncovered, until golden brown, approximately 30 minutes. Let cool in skillet on a wire rack 30 minutes.
  5. In a medium bowl, stir together confectioners’ sugar and cream until smooth. Spread glaze over warm rolls. Sprinkle with remaining ½ cup marshmallows. Garnish with graham crackers, if desired.
  6. Broil, 5 inches from heat, watching carefully, until marshmallows are toasted.
Taste of the South http://www.tasteofthesouthmagazine.com/
Sweet Roll Dough
Makes 10 servings
Write a review
Print
Ingredients
  1. 3½ to 3¾ cups all-purpose flour
  2. 1 (¼-ounce) package active dry yeast
  3. ½ cup whole milk
  4. ½ cup sour cream
  5. 6 tablespoons unsalted butter, cubed
  6. ⅓ cup sugar
  7. 2 teaspoons kosher salt
  8. 1 large egg, lightly beaten
Instructions
  1. In the work bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
  2. In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until mixture reads 120° to 130° on a candy thermometer. With mixer on low speed, add milk mixture to flour mixture. Add egg. Beat until dough forms. Turn off mixer.
  3. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, approximately 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
  4. Spray a large bowl with nonstick cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm draft-free place (85°) until dough has doubled in size, approximately 1 hour and 30 minutes.
Taste of the South http://www.tasteofthesouthmagazine.com/

LEAVE A REPLY

Please enter your comment!
Please enter your name here