The Recipes

Hazelnut Cinnamon Rolls

This is all about two things: loving to make your own ingredients and saving money.  Even one of the prepared canisters of cinnamon rolls is going to cost you about $1 for each cinnamon roll.  Making them at home comes in for mere pennies.  Make them the night before, wake up on a weekend morning, and enjoy a lazy morning.

Hazelnut Cinnamon Rolls


- 1 package dry active yeast
- 1/2 c. milk plus 4 T.
- 1/4 c. sugar
- 1/3 c. unsalted butter
- pinch salt
- 1 egg
- 4 c. flour, plus more to dust your cutting board
- 1 c. brown sugar
- 2 T. melted butter
- 2 T. cinnamon
- 1/3 c. melted Nutella or other hazelnut spread
- 1/2 c. cream cheese at room temperature
- 1 1/4 c. powdered sugar

Activate the yeast in 1/2 c. lukewarm water.  Set aside.

Warm 1/2 c. milk.  Combine the milk with the sugar, 1/3 c. butter, pinch salt and egg.  Once combined, add in the yeast.  Slowly add in the flour until the dough becomes a combined mass.  Butter the inside of a bowl and put the dough inside.  Cover the bowl with plastic wrap and let it sit until it doubles in size.  Once it does, punch it down.  Lightly flour a surface and turn the dough out.  Roll the dough into a rectangle about 1/4 in. thick.  Trim the edges.

Brush the butter over the surface.  Sprinkle the brown sugar and cinnamon over the dough.  Drizzle the hazelnut spread over the brown sugar layer using a spoon.  Roll up the dough, rolling from the shorter end of the rectangle.

Grease a glass baking dish.  Cut the log of cinnamon rolls into 12 equal portions.  Place them in the pan and refrigerate overnight.

Using a stand or hand mixer, combine the cream cheese and 4 T. of milk.  Slowly add in the powdered sugar.

On your lazy morning, remove the cinnamon rolls from the refrigerator.  Let them sit in a warm place and puff up for 30 minutes.  Preheat your oven to 350 degrees and bake them for 30 minutes.  Drizzle the cream cheese frosting over each cinnamon roll and serve.