• Sprinkle yeast over warm water in a cup. Add 1 tbsp sugar and let stand until foamy, 5 minutes.

  • Meanwhile, beat cream cheese until smooth. Gradually beat in 2 tbsp sugar and 1/2 cup milk. On low, beat in eggs, 1 1/2 cups flour and the salt, followed by yeast mixture. With a wooden spoon, stir in 2 1/2 cups flour until soft dough begins to form. Transfer to a floured surface and knead 5 minutes, adding more flour as needed. Let rest 5 minutes.

  • Roll out dough on a lightly floured surface to a 16 x 12-inch rectangle. Spread Nutella on dough, leaving a 1/2-inch border. Top with chocolate chips, nuts and cinnamon. Starting on one long side, roll up jelly-roll style and pinch seam to close, wetting edge with water to help seal.

  • Cut crosswise into 9 pieces. Place in a greased 13 x 9 x 2-inch pan (rolls will not fill pan). Cover with plastic and refrigerate until the next morning.

  • Remove pan from refrigerator and let rolls rise on countertop for 2 hours. Heat oven to 350°. Uncover and bake rolls until golden, 35 to 40 minutes. Cool 10 minutes on wire rack.

  • Mix confectioners' sugar and 4 tsp milk to make smooth glaze. Drizzle over rolls. Serve warm.

Nutrition Facts

610 calories; 23 g total fat; 211 mg sodium. 90 g carbohydrates; 12 g protein;