Nutella Sticky Buns with Toasted Almonds and Nutella Caramel. {Video!}

Once upon a time, there was a family who hated nutella.

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I know, right? This sounds like absolute blasphemy.

And whyyyy did they hate it?

WELL.

MY OTHER RECIPES

I don’t even know, to be honest.

So I did this.

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It probably isn’t even right, mixing almonds and nutella and stuff, but I knew there was noooo way I was getting my nut-hating family to eat something with actual hazelnuts. Toasty, thinly sliced almonds are even a stretch – heck even the nutella itself is a stretch because it’s MADE with hazelnuts. Forget the chocolate.

You know how I hated nutella for years and years? Well that apple doesn’t fall far because I can’t think of one person in my family that eats it. HOWEVER.

I have since determined that everyone just *thinks* that they hate it because they haven’t been rightfully exposed to it. In muffins, cookies, brownies and sticky buns, obviously. And on a spoon. And stirred into yogurt. And topped on pancakes. I mean, that was my issue. And now, it’s one of the greatest things to ever grace the planet.

Truth.

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Soooooo, I threw together a nutella caramely base with a nutella stuffed bun and baked it until golden and chewy and fluffy and HOT.

No one on earth should say no to this.

After all: ‘tis the season for sweet breakfasts. I don’t think calories count when eaten first thing in the morning during the holidays.

Right? RIGHT?!

P.S. I’ll be on the treadmill ’til January k thanks bye.

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Now that I have a kid, I’m not gonna lie: I want to do ALL the things this Christmas. I’ve been rambling on about it since, like, October, so it probably comes as no surprise. My broken recordness, if you will. But I’m trying to slow it down and not be a psycho so the season is enjoyable and all that jazz.

The aggressive use of commas, noted.

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One of the best ways to do this is to make a holiday breakfast or prep a pan ahead of time (last December I prepped, um, FIVE(!) pans of the pioneer woman’s cinnamon rolls because I was 634 months pregnant) and gift it!

Or totally gift it to yourself and your family one morning. While the Christmas lights are twinkling and you stay in pajamas all day long.

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Wait wait.

I must pause for a moment so we can relish in just how terrible my raw doughy bun slicing skills are. Like, are any of them uniform in size? I think not.

This means that you can bake even if you think you can’t. I swear.

Don’t judge my lack of patience. I make up for it in slow fried bacon.

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Anyhoo, lovely family PJ breakfasts.

Last year, my version of this was sweet orange cinnamon pull apart bread. GAH. It is so freaking fabulous and I love having the option of a non-chocolate breakfast too. In fact, I think you should make both and serve them together. One citrusy and fresh breakfast, one rich and caramely.

Let’s petition to make it happen every single morning. With loads of lattes, maybe spiked? I’m in.

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Did you make this recipe?

Nutella Sticky Buns

Ingredients:

buns
2/3 cup whole milk
6 tablespoons sugar
2 teaspoons active dry yeast
2 large eggs
2 3/4 cup all-purpose flour, plus extra for dusting
1/2 teaspoon salt
1/2 cup unsalted butter, softened and cut into pieces

nutella caramel
1/2 cup unsalted butter
1 cup loosely packed sugar
1 cup heavy cream
1/3 cup honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup nutella
2/3 cup toasted sliced almonds

filling
1/2 cup unsalted butter, melted
1/2 cup loosely packed brown sugar
1 teaspoon cinnamon 1/4 teaspoon salt
2/3 cup nutella

Directions:

Heat the milk in a saucepan over medium-low heat until just warm, around 105-110 degrees F. Stir in 1 tablespoon of the sugar. Sprinkle the yeast overtop and let sit until foamy, about 5 minutes. Once foamy, whisk in the eggs until smooth.

Place the flour and salt in the bowl of your electric stand mixer (I used the paddle attachment). Slowly add the milk mixture and mix on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes to knead the dough, it should be silky and smooth. Remove the dough and place it in an oiled bowl, then cover with plastic wrap. Let sit and double in size for 1 to 2 hours.

Right before the dough is ready, make the nutella caramel. Add the butter to a saucepan over medium heat. Once melted, stir in the sugar, cream, honey and salt. Bring to a boil then reduce to a simmer and cook for 3 to 4 minutes until glossy and smooth. Remove from heat and stir in the vanilla extract. Stir in the nutella. Pour almost all of the mixture, reserving about 1/2 cup, in an 9×13 baking dish. Sprinkle the almonds on top. (Note, I LOVE the honey toasted almonds from Trader Joe’s so I use those, but you can add dry sliced almonds to a skillet over medium-low heat and toss for 3 to 4 minutes until toasted.) At this point you can also drop some spoonfuls of nutella right on top of the mixture – I totally did that.

Take the dough and roll it out on a floured surface into a large rectangle, about 18x 12 inches or so. Brush the melted butter all over the dough. Spread the nutella all over the dough, leaving a 1-inch boarder around the outsides. Combine the sugar, cinnamon and salt and sprinkle it overtop. Tightly roll the dough up from one of the long ends into a long log. Slice into 1-inch (about) rounds. Place the rounds on top of the almonds and caramel in the dish. Brush with melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes.

Preheat the oven to 350 degrees F. Bake the buns, uncovered, for about 45 to 50 minutes, covering with foil if they start to brown too much. You want the bottom to be bubbling and the buns to be set. Remove from the oven and cover with the remaining nutella caramel. Let sit for 15 to 20 minutes, then carefully invert the pan so the buns flip out and the caramel and almonds are on top. Serve immediately.

[slightly adapted from bon appetit]

All images and text ©.

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I appreciate you so much!

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Crying. So good.