Chocolate Hazelnut Rolls
Indulge in these soft, buttery rolls filled with semi-sweet chocolate and chopped hazelnuts, topped with a rich espresso glaze. Perfect for breakfast or dessert, these rolls offer a delightful twist on the classic cinnamon roll.
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast 1 packet
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup warm milk about 110°F
- ¼ cup unsalted butter melted
- 1 large egg
- For the Filling:
- ½ cup chocolate hazelnut spread like Nutella
- ½ cup chopped toasted hazelnuts
- 2 tbsp brown sugar optional, for extra sweetness
- For the Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Activate the Yeast:
- Warm the milk and stir in the sugar and yeast. Let it sit for 5–10 minutes until foamy.
- Mix the Dough:
- In a mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Stir until a soft dough forms.
- Knead the Dough:
- Knead for 8–10 minutes until smooth and elastic. Add a bit more flour if too sticky. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Prepare the Filling:
- Toast the hazelnuts (if not already toasted) and chop them finely. Set aside.
- Roll and Fill:
- Roll the risen dough into a rectangle about 10x14 inches. Spread evenly with chocolate hazelnut spread and sprinkle with chopped hazelnuts and optional brown sugar.
- Shape the Rolls:
- Roll up the dough tightly from the long side and slice into 12 even rolls. Place in a greased 9x13-inch pan.
- Second Rise:
- Cover and let the rolls rise for another 30 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 22–25 minutes, or until golden brown.
- Make the Glaze:
- While the rolls bake, whisk together powdered sugar, milk, and vanilla until smooth.
- Glaze and Serve:
- Let the rolls cool slightly, then drizzle with glaze and serve warm.
Notes
- For an extra indulgent twist, add a few mini chocolate chips inside the filling.
- These can be prepped the night before. Let rise in the fridge overnight, then bake in the morning.
- Swap hazelnuts for pecans or almonds if preferred.