Homemade Nutella

You’re probably thinking to yourself “Really? Homemade Nutella? Are you the crazy kind of person that makes everything from scratch like even your ketchup and mustard?” Well, yes and no, not really. There’s nothing wrong with buying those things from the store. It’s so easy to just grab that jar off the shelf and your done. No extra work, no headaches about whether it will taste all right. But really, did you ever read the ingredients that go into those jars?

Thanks to my sister Becky, we now no longer buy Nutella. 😦 Yeah, I know, you can cry for me…and that’s because of the bad ingredients they put in it, one of them being palm oil.

Anyways, we saw a recipe for homemade Nutella on Pinterest, but never actually got down to doing it (you know, some things you pin just never get done) 🙂

We were excited when our uncle gave us a whole bag of hazelnuts! My sisters quickly tackled the task of making the homemade Nutella.


It was no easy work I tell you! First they had to take the hazelnuts out of the shell…


which had to be hammered out, and that took awhile


You may think that once you’ve got your little gems taken out, you’re close to done…not even! 🙂


Then the hard part begins. Roasting, and boiling them in water and baking soda to take their skins off! Whew! That is a whole process in itself, but then you’re finally able to mix these with all the other ingredients.


At last, you end up with this glorious hazelnut spread that we all know and love, and call Nutella! 🙂


Yes, it’s a bit of work (okay, maybe a little more), but it’s SO worth making! Oh the taste! It’s just like the real thing!


We left ours a little on the chunky side, but you can blend it in your food processor until you reach a creamy paste.


And the best thing about this is eating it on homemade bread! Divine!


My mom made this French Bread just in time for us to try it with out Nutella


Let me know if you want this French Bread recipe and I’ll post it


We’ve tried it twice now, and both times it was gone really fast. 🙂


So make yourself some homemade Nutella. Protect yourself from all those harmful ingredients and enjoy something delicious! 🙂

You can also give these as gifts (if you don’t eat it yourself faster than you can give it to someone else 🙂 )

And in case you’re interested in my sister’s side of the story, click here 🙂

Homemade Nutella
makes for 3 jars
200 g Hazelnuts
1 can Condensed Milk
255 g Chocolate – the darker the better
1/2 cup hot Milk
If you are starting with hazelnuts that are not yet shelled, you will have to follow the process of cracking the shell with a hammer. Then you boil the hazelnuts in baking soda and water for a few minutes and immerse them in cold water before you peel the skins away. Roast the hazelnuts for about 10-15 minutes either in the oven or in a dry pan over the heat. When the nuts are ready put them on a tray or a magazine and let them cool down a little. Once they are not hot anymore, place them in the food processor and start processing them. It will be quite a while, if you don’t have a very professional machine, like me. The hazelnuts will become Hazelnut butter and will look like this. When you’re done with this, start bringing water to a boil. Place a big bowl over the water and melt the chocolate.

When the chocolate has melted, pour the condensed milk in.  Mix them together. Then get ready to add the mixture to the hazelnut butter and process it some more. Add the hot milk if you find it too dense, I did. But if you like it thick, then you can leave the milk out. 

When it is creamy enough, Nutella has been created! Congrats! Brace yourself for some battle with yourself, it will be VERY hard not to eat a lot 🙂


Jessica the Baker

The Recipe: Cinnamon Rolls


For those of you who commented (I love receiving comments btw! 🙂 ) here is the cinnamon roll recipe. I use a sour cream glaze which is different than the cream cheese glaze that the original recipe called for. I just think it gives it a lighter taste, and I don’t always have cream cheese on hand as much as I do sour cream. 🙂

Cinnamon Rolls


  • 4 cups Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1/2 tsp.  Salt
  • Plenty Of Melted Butter (about 1 stick)
  • 2 tsp. vanilla extract
  • 1/2 cup White Sugar
  • 1 cup Brown Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • GLAZE:
  • 1 cup softened butter
    1/2 cup sour cream
    2 teaspoons vanilla
    A generous pinch of salt
    Powder sugar to taste and consistency, about 2-3 cups

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter mixed with the vanilla, over the surface of the dough. Use your fingers to spread the butter evenly. Mix the sugars and sprinkle it evenly over the butter. Generously sprinkle ground cinnamon over the sugars. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd.

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the icing: Whip all of the ingredients in a bowl, adding powder sugar until the icing is the consistency you like.  The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.


Jessica the Baker

Cinnamon Rolls

It smelled like Christmas in July…it was the hottest day of the week, and we were baking cinnamon rolls. 🙂 We had a friend over and we wanted to bake together, so we decided to make cinnamon rolls!


I probably should have waited until Christmastime to post this…but I saw that I never posted my cinnamon roll recipe on this blog!


For years my sisters and I were looking for the perfect cinnamon roll recipe, only to end up with dry cinnamon rolls. The filling would ooze out and burn the pan


4 years ago, I saw Pioneer Women’s cinnamon roll recipe. It looked so good I decided to give it a try


I was scared when I first tried this recipe…I was new to the world of baking and was mostly used to chocolate chip cookies and brownies (you know, easy recipes). The hardest thing I was baking at the time was donuts, so trying yet another cinnamon roll recipe seemed daunting.


When that first batch of rolls came out of the oven and I slathered them with icing, I took a bite into what tasted like the most delicious homemade cinnamon rolls we’ve ever made! I still make them to this day!


My taste buds wanted more, the softness was too irresistible!


Oh the cinnamon flavor, the delicious icing! It’s like I bit into a cinnamon-sugar cloud!


You HAVE to make these! I don’t need to go to a fancy bakery to get a delicious cinnamon roll now. All I need to do is get in the kitchen and make as many cinnamon rolls as my heart desires whenever I want. Even in July if I feel like it! 🙂


And since extra icing never hurt anyone, I’m just going to add a little more


I like my cinnamon rolls dripping with icing!

The recipe is yours, all it takes is one little comment telling me that you want it! 😉

Jessica the Baker