Brazil Sertãozinho paired with Nutella cinnamon rolls

Nutella stuffed cinnamon rolls

The Brazil Sertãozinho is easily one of my favorite Starbucks Reserve coffees to date. It makes the most incredible cold brew that tastes like chocolate milk, but when brewed hot in the chemex, it reminds me of Nutella. Milk chocolate, toasted hazelnuts and so smooth. This is a perfect coffee for a sinful breakfast, so I decided to pair it with cinnamon rolls that have been stuffed with Nutella and via.

One of the great thing about using Starbucks VIA is that it dissolves in anything, which makes it great for cooking and baking. You could substitute finely ground Sertãozinho in the filling if you wanted, but for texture reasons, I decided to stick with the VIA here. You can use any type of VIA, but Italian Roast VIA is my favorite and my go to every time 🙂

Brazil Sertãozinho paired with Nutella cinnamon rolls

 

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Ingredients

• for the dough:
• ½ cup milk, warmed slightly
• 2 tablespoons melted butter
• 1½ teaspoons active dry yeast
• 2 packets of Italian Roast VIA
• 3 tablespoons sugar
• 1 large egg
• 2 cups all-purpose flour
• for the filling:
• 1 packet of Italian Roast VIA
• ¼ cup dark brown sugar, packed
• ½ cup nutella

Instructions

1. to make the dough..
2. In a large mixing bowl, sprinkle the yeast over the warm milk and melted butter and allow to sit about 5-10 minutes until activated. Mix in the VIA, sugar, and egg. Gradually add in the flour, mixing until the dough comes together.
3. Turn out the dough on a lightly floured surface and knead the dough for 7-10 minutes.
4. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours.
5. To make the filling, combine the VIA, brown sugar and nutella together. Set aside.
6. On a lightly floured surface, roll out the dough to 11 by 15 inch rectangle. Spread the dough evenly with the Nutella filling.
7. From the longer end, roll the dough very tightly until it forms a log. Cut off the ends of the dough and cut the log into 1½-inch segments.
8. Place the rolls into a 10-inch round pan. Cover and allow the dough to rise until it doubles in size, about 45 minutes to 1 hour.
9. Preheat the oven to 375 degrees. Bake for 18-22 minutes, or until the tops are golden. Serve hot.

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