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Dough

• 1 cup warm milk, 95 to 100 degrees F
• 2 ½ teaspoon active dry yeast, 1 packet
• 2 tablespoons granulated sugar
• ¼ cup unsalted butter, room temperature, 1/2 stick
• 1 large egg
• 3 ½ cups unbleached all-purpose flour
• ½ teaspoon salt

Filling

• 2 tablespoons unsalted butter, room temperature
• ½ cup Nutella
• ½ cup finely crushed candy cane
• 2 teaspoon ground cinnamon

Topping

• powdered Sugar

Simple Glaze

• ½ cup powdered sugar
• 3 teaspoons milk
• ¼ cup finely crushed candy cane

• In a bowl of a stand-up mixer with a dough hook, pour warm milk, yeast, and granulated sugar. Let it sit for 4 to 5 minutes to allow the yeast to bloom and foam up. *NOTE* This step is important for many reasons. The warm milk speed up the activation of the yeast. If the milk is too hot, it will “kill” the yeast so that the dough won’t rise. If the milk is too cold, like right out of the fridge, it will delay the activation of the yeast, resulting in a dough that won’t rise. Yeast blooms better in a liquid, in this case, milk, between temperatures of 95 to 100 degrees F.
• Once the yeast has bloomed, add butter and egg. Mix for 15 seconds.
• Add salt and 1/3 of the flour.
• Mix until the flour is almost all incorporated, then add another 1/3, and so on. *NOTE* I do it this way of adding flour increments because if I mix with too much flour, it will spread everywhere, and I won’t have the right amount in the dough
• Once all the flour has been added and there is no more dry flour, mix on medium speed for 5 minutes. The dough will form a ball and separate from the bowl. When pressing with your finger in the dough, you should not have any dough on your finger. *NOTE* If the dough is very sticky and when pressing with your finger, you get some on it, you may need to mix for 1 to 2 more minutes in the mixer to develop the gluten more or add more flour (1 tablespoon at the time). I bake at sea level, where it is hot and humid; elevation and outside weather may make a difference in the dough.
• Transfer the dough to an oiled bowl and cover it with plastic wrap.
• Let the dough rise in a warm, draft-free place. (I put mine in the microwave). Let the dough rise until it doubles, or about 1 hour.
• On a clean surface, lightly flour and roll the dough into a 13 x 17 rectangle. For this step, I like using my baking mat, it has a great grip, and I have my measurements already on the mat.
• Butter dough leaving a 1/2-inch border all around.
• Spread the Nutella evenly.
• Sprinkle the crushed peppermint and ground cinnamon over the Nutella.
• Roll the dough tightly, starting with the long side away from you. If the dough is moving, press the long side closest to you down to hold it in place. You will have a long roll.
• With a serrated knife or unflavored dental floss, cut the roll into 12 equal pieces.
• Place in a buttered 9 x 13 baking dish.
• Cover with plastic wrap and let it rise for 30 minutes.
• Preheat your oven to 350°F.
• Cook in preheated oven for 20-22 minutes or until nice and golden.
• *OPTIONAL TOPPING* – When your rolls come out, you can sprinkle some powdered sugar. Or make a glaze, mix powdered sugar, milk, and crushed candy cane.
• Serve and Enjoy!

• You can keep the rolls on the counter for 2 to 3 days and in the refrigerator for up to 5 days.
• Warming them up in the microwave for 20 to 30 seconds so they taste as fresh.
• You can do the second rise in the fridge overnight. So when you place your rolls in the 9 x 13 bake dish, cover them with plastic wrap and place them in the fridge overnight. In the morning, let the rolls come to room temperature while pre-heating the oven.

Nutrition