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1
For the rolls:
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2
Cut butter into thinn(ish) slices and place in the bowl of a stand mixer; set aside.
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3
Place milk in a small saucepan and set over moderately high heat. Bring to a boil, then immediately remove from heat. Pour milk into the bowl with the butter and whisk until butter is completely melted. Whisk in sugar until combined.
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4
If mixture is still above lukewarm (which it most likely will be), whisk in 1/2 cup of the flour until combined.
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5
Sprinkle in yeast and briefly whisk. Let mixture sit for 10 minutes, until foamy.
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6
Attach bowl to stand mixer and using the dough hook on low speed (the speed I used was around level 3), add eggs, salt, and remaining flour (if you did not add the 1/2 cup flour earlier to cool down the milk and butter mixture, go ahead and add it here).
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7
Knead dough for about 10 minutes, or until dough pulls away from sides of bowl. Once done kneading, turn mixer off and cover bowl with plastic wrap. Place bowl in a warm area (I like to use a slightly warm oven) and allow dough to rise for about 1 hour, or until doubled in size.
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8
When ready to assemble, make the cinnamon filling.
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9
For the cinnamon filling:
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To a small bowl, add butter, brown sugar, cinnamon, and nutmeg and stir until thoroughly combined.
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11
To assemble, spray two 10-inch round pans (you can also use a 9x13 baking dish) with cooking spray and set aside.
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12
Flour a clean work surface and turn dough onto surface. Fold the dough in thirds; turn, and fold into thirds once more, then gently press into a rectangle. Roll dough into a 16x20 rectangle.
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13
Use an offset spatula (or a similar tool) to gently spread cinnamon filling over dough, leaving 1 1/2 inches on one side uncovered. Drop Nutella by spoonfuls over cinnamon filling and lightly spread to flatten each mound (see note in post).
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14
Starting at the long edge that is covered with filling, roll the dough into a log as tightly as you can toward the bare edge. Use a bench scraper to cut dough into 12 rolls. Set 6 rolls, slightly spaced apart, in each prepared pan. Set pans in a warm area to rise for 30 minutes.
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15
Preheat oven to 350u00b0F. Bake cinnamon rolls for 20-23 minutes, or until golden brown on top.
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16
Remove from oven and place 2 heaping cups of mini marshmallows over the tops of each pan of rolls and return to oven for 1 1/2 minutes, or until marshmallows are very soft and melty. Remove from oven and if desired, torch tops of marshmallows or place under broiler for about 30 seconds, or until marshmallows are browned.
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17
Serve warm and enjoy with a cup of hot chocolate, for good measure.
