I was sold on this recipe the second I came across it. I’ve had it saved on my computer for days now. I was originally planning to indulge in these the second Passover was over but I couldn’t wait any longer and decided it would be my last yeast-filled treat before the holiday. I made them today and so so glad I did.
1 (1/4 oz, 7.1g) pkg active dry yeast
1/2 cup water, lukewarm
1/4 cup sugar, plus 1 tsp sugar
1/2 cup milk
9 tbsp unsalted butter, softened, plus more for greasing
1 tsp salt
1 tsp vanilla extract
4 cups flour, plus more for dusting
3/4 cup brown sugar
2/3 cup coarsely chopped pecans
1 1/2 cup Nutella, (heated just a little for spreading)
1 tsp ground cinammon
1. Stir 1/4 cup sugar and yeast into lukewarm water until dissolved. Set aside for about 10 minutes and until the yeast has developed a foamy topping.
2. Heat the milk up to simmering. Let cool for a few minutes. Combine with 4 tablespoons of melted butter, 1 teaspoon of sugar, salt, 2 eggs, and vanilla.
3. In a bigger bowl, combine 3 1/2 cups of flour, yeast mixture and milk mixture until a shaggy mess forms.
4. Transfer dough to a wooden floured board, add more of the remaining flour and knead the dough until smooth and elastic, about 6-7 minutes. (I used the kneading hook on my stand mixer.)
5. Transfer dough to a greased glass bowl. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 – 1 1/2 hours.
6. In the meantime, melt 5 tablespoons of butter and combine it with the brown sugar.
7. Grease 9″x13″ baking dish.
8. Spread brown sugar mixture evenly into the bottom of prepared dish. Sprinkle with chopped pecans. Set dish aside.
9. On a floured surface, roll out into a 15″x20″ rectangle.
10. Spread evenly with Nutella leaving a 1/2″ border on one of the long sides.
11. Beat remaining egg in a small bowl. Brush the 1/2″ border with the egg mixture.
12. Roll the dough into a log towards the egg brushed side.
13. Trim the edges and cut the log into 12 equal rolls.
14. Place rolls with the cut side up in the baking dish.
15. Pre-heat oven to 375 degrees F.
16. Sprinkle rolls with cinnamon and bake until golden brown, about 30 minutes.
17. Let cool slightly, add some of the brown sugar mixture from the bottom of the pan for topping.
found on mykitchenintherockies.com