Christmas recipe: Cinnamon scrolls with a chocolatey twist, make Kat Sabbath’s Nutella-drizzled cinnamon rolls

When it comes to Christmas baking, few aromas feel more instantly joyful than the warm, sweet spice of cinnamon swirling through the kitchen, especially when it’s wrapped up in soft, creamy, pull-apart rolls fresh from the oven.

It’s the kind of scent that feels like a hug, signalling cosy mornings, family breakfasts and the start of holiday indulgence.

Sydney-based cake sensation Kat Sabbath shows us how to make them with a fun and festive twist.

Christmas Cinnamon Rolls

Ingredients

• 21g yeast
• 185ml milk
• 3 eggs
• 300g flour
• 1 tbsp sugar
• 2 tbsp brown sugar
• a pinch of salt
• 70g butter
• 1/2 tbsp of cinnamon
• 180g Nutella — 1 heaped tsp. of Nutella (15g) per cinnamon roll

Method

1. In a large bowl, add the flour and create a well in the centre. Pour the milk into the well, then add the sugar and yeast. Mix with a fork and let it sit for 10 minutes. Add two of the eggs and combine with a mixer, then knead by hand until smooth.
2. Let the dough rest for two hours, then refrigerate for one hour. Once the dough has finished proving, mix the remaining sugar, butter, and cinnamon in a separate, microwave-safe bowl and then melt in the microwave. Roll out the dough and evenly spread the cinnamon mixture over it, to the edges.
3. Roll up the dough and slice it into smaller rolls. Arrange them into a Christmas tree shape on a baking tray. Cover them with a towel and allow them to rest for two hours.
4. Preheat the oven to 180C. Beat the remaining egg and brush it over the rolls. Place the rolls in the oven and bake for 30-40 minutes, until they turn golden brown. Allow them to cool down before adding a topping of Nutella (15g per cinnamon roll).

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