Today is World Nutella Day organized by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso.

Some days before Christmas I got a Chüechli-Blech from Betty Bossi. When Ci informed me about World Nutella Day I knew immediately I would bake some Nutella rolls in this pan for the event.

For the rolls I made half of my favorite Challah dough and for the filling I used Nutella, what else? ;-)

Nutella Rolls
makes 8 rolls

250 g flour
1 tsp gluten (optional)
1 tbs sugar
1 tsp vanilla sugar
1/2 tsp salt
30 g butter, softened
7 g fresh yeast
70 g water, lukewarm
1 egg

Filling
100 g Nutella
50 g Philadelphia Cream Cheese light

Glaze
2 tsp cream

Dissolve yeast in some water. Mix flour dissolved yeast and rest of the ingredients mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Mix another 7 minutes on a higher speed 2 (Bosch MUM 8)until it is smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover and allow the dough to rise in a warm, draft free place until double in bulk (approximately one hour).

Mix well Nutella and Cream Cheese.

Divide dough in 8 pieces. Roll out dough to thin rectangle and Spread with Nutella mixture. Roll it up and form a ring. Transfer into the greased pan. Cover and let rise for about one hour.

Bake in the middle of the 200 C oven for 12-15 minutes. Remove from pan and brush immediately with cream. Let cool on a wire rack.

You can freeze the baked rolls, too. Just take them out of the freezer before you go to bed, so you have delicious Nutella rolls for breakfast.