Cinnamon Nutella Cake Recipes

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
• Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
• Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
• Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

Steps:

• Preheat the oven to 185°C.
• Grease and line the base of an 8" round cake pan.
• Put butter, sugar, eggs, flour, baking-powder, cinnamon and milk into a bowl.
• Beat with a wooden spoon for 2-3 minutes, or with an electric mixer for 1-2 minutes until light and fluffy.
• Tip 3/4 of the mix into the cake-pan, spread it level, then spoon the Nutella on in four blobs.
• Top with the remaining mix, swirl a few times with a skewer, then smooth to cover the Nutella.
• Sprinkle with the nuts.
• Bake for 1 hour to 1 hour 10 minutes.
• ,until risen, nicely browned and springs back when lightly pressed (cover with foil if it starts to brown too quickly) Cool in the pan for 10 minutes, then turn out, peel off the paper and cool on a wire rack.
• Wrap tightly in double-thick foil to keep fresh for up to a week.

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Steps:

• Line baking sheets with parchment paper.
• Combine sugar, butter, and milk in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat and stir in cinnamon chips and chocolate-hazelnut spread until melted. Fold oats into mixture.
• Drop mixture by walnut-size spoonfuls onto the prepared baking sheets.

Steps:

• Place 4 crispy bars between 2 sheets of plastic wrap.
• Roll with a rolling pin to compress, then with your hands shape into a 5 inch circle.
• Repeat with the remaining 4 bars.
• Place 1 circle on a serving plate.
• Spread 1/3 cup nutella.
• Top with the other round.
• Spread top and sides with remaining Nutella.
• Lick the spoon clean.
• Press chopped hazelnuts into the side of "cake".
• Chill for 30 minutes.
• Cut and serve.
• Cook time reflects chill time.

Steps:

• In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

Steps:

• Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.
• Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.