There’s a universal law that when you buy multiple avocados, they will all ripen at exactly the same time. This recipe was inspired by just such an embarrassment of riches; so many ripe avocados we needed to get creative to use them all before they turned on us. Avocado toast, avocado-mango-coconut smoothies, cubed avocado for the little one, and these, the most decadent recipe to ever come out of my kitchen; avocado challah rolled up into delicious Nutella-filled morning rolls.
Don’t be intimidated by the multiple steps to the recipe; the actual hands-on time is pretty minimal, and the results are more than worth the effort! We will be using dental floss to slice the uncooked rolls, which maintains the perfect spiral of Nutella goodness. (Here’s a great video illustrating the cutting technique.)
Avocado Challah Nutella Morning Roll- Makes 9×12″ pan of rolls
4 cups all-purpose unbleached flour
1/4 cup pure cane sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
one egg yolk, reserve white for egg wash
half a ripe avocado
1 tablespoon melted coconut oil or butter
1 cup warm water
1 cup Nutella
Mix all dry ingredients in a medium-large bowl. In the blender, mix the eggs, egg yolk, and avocado until smooth. Add all wet ingredients to dry ingredients and mix until incorporated. If using a stand mixer, mix for four minutes with a dough hook, until you have a sticky dough that bounces back quickly when you poke it. If you knead by hand it will be about 8-10 minutes of work. Fold into a tight ball. If you have an Instant Pot you can use the yogurt function to proof the dough for 60 minutes. If not, turn your oven to 350°F and allow it to preheat for 2 minutes. Turn your oven off, place your dough in an oven-safe bowl on a middle rack, and place a damp tea towel on the rack above it, and allow the dough to double which will take 30-90 minutes. Punch dough down, flour a smooth surface at least 18″x9″, and turn dough out onto it.
Roll dough into a rectangle approximately 18″x9″. Spread Nutella over the entire surface of the rectangle, taking care not to tear the dough. Roll the dough up so you have an approximately 18″ log of Nutella filled dough. Using unflavored dental floss, slide the piece of floss under the roll and pull up to slice, making 1″-2″ sections and placing each one in your greased pan as you cut them.
I like to make rolls of varying sizes in the same pan so there’s a perfect roll for everyone, whether they want just a taste or a whole breakfast. After you’ve cut all the rolls, you have two options: the rolls can rise overnight in the refrigerator and be ready for the oven in the morning, or you can very briefly preheat your oven and place the rolls in there for 40 minutes while the rise again.
Brush rolls with the leftover egg white. Bake at 350F for 25 minutes, or until just starting to show small spots of golden brown. These are delicious but extremely messy when warm; we tend to let them cool for at least 30 minutes.
If you’re ready to be the biggest hit at your next brunch potluck or World Nutella Day party, these rolls are sure to take the cake.
Jillian is a chef turned writer, toddler mom, and aspiring urban homesteader. She writes about self-care and mental health, DIY home improvement, respectful parenting, adventures in eco-friendly living, and the occasional recipe for her website Hey Jillian. She also chronicles her colorful adventures on Instagram @heyjilliankirby.