Nutella adds chocolatey richness to the filling in this heavenly recipe. Great for baking in our bake set this weekend, it’s also the perfect twist on cinnamon rolls to add to your repertoire of Autumn/Winter recipes this year. The cardamom and cinnamon cut through the richness, and the espresso cream cheese glaze balances the filling out.

From Jennifer at The Lemon Apron

Nutella Cardamom Cinnamon Rolls with an Espresso Glaze

Prep Time 2 hours 25 minutes

Cook Time 35 minutes

Servings 12



•​​ 450 grams (1 pound/ 3 1/2 cups) bread flour, plus more for kneading
•​​ 7 grams 1 packet dried yeast , each packet typically contains 8 grams, 1/4 oz or 2 1/4 tsp of yeast, see Notes
•​​ 4 tablespoons honey or sugar I use sugar, and it works perfectly
•​​ 1 1/2 teaspoon salt
•​​ 1 large egg
•​​ 3/4 cup Nutella , or any Chocolate Hazelnut spread
•​ 2 tbsp cinnamon
•​​ 1 tbsp cardamom
•​​ 1/3 cup mini chocolate chips (optional)


•​​ 3/4 pkg cream cheese (pkg=250 grams or 8 1/2 oz) , softened
•​​ 1 3/4-2 cups icing sugar
•​​ 2 oz espresso , cooled

In a large bowl, stir together the flour, yeast, honey or sugar, and salt. Make a well in the center of the ingredients, crack in the egg, and pour in 1 cup lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.

Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.

Grease a large, deep ovenproof dish with some sunflower or avocado oil. On a lightly floured surface, roll the dough into a rectangle, 20 x 12 1/2 inches.

Spread the Nutella over all of the dough.
In a small bowl, sift the cinnamon and cardamom together. Using a small sieve, shake the spice mixture evenly over the Nutella.

Sprinkle the chocolate chips evenly over the Nutella (if using)

Starting with a short edge, roll the dough into a 12 1/2 inches log, then cut the log into 12 even pieces and arrange each piece in the greased dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 350°F.

Remove the plastic wrap from the rolls and bake for 35 to 45 minutes on the middle rack until golden brown and well risen.
In the meantime, using a stand mixer or hand held version, blend the cream cheese and sugar together. Add some of the espresso and blend again till smooth. Keep adding espresso till you like the consistency. If you would like it thicker, add some more sugar.

Cool the rolls on a cooling rack for about 5 minutes before adding the glaze.
Spread the glaze over them. Let it set before serving.


Recipe Notes

Dough recipe is from Izy Hossack, found here. I replaced the AP flour with bread flour.

Yeast can be a tricky thing to measure. Most of us are using the packets of dried yeast. Typically they contain 8 grams, 1/4 oz, or 2 1/4 tsp of yeast grains. Even though this recipe calls for 7 grams, I just use the entire packet. I typically use a Quick Rise yeast. But I can't imagine that a Traditional Yeast wouldn't work equally well. Just might take a tad longer for the rise.


White with Blue Rim Prep Set

White with Blue Rim 12cm Bowls

White with Blue Rim Bake Set


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