Description
Soft, gooey chocolate hazelnut rolls that melt in your mouth, perfect for a sweet breakfast or delightful dessert. These rolls combine velvety chocolate spread and toasted hazelnuts wrapped in light, fluffy dough, offering a rich, nutty, and sweet flavor with an irresistibly soft texture.
Ingredients
Units
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm milk (about body temperature)
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 2 large eggs, room temperature
- 1/2 tsp salt
Filling Ingredients
- 3/4 cup chocolate hazelnut spread (such as Nutella)
- 1/2 cup chopped hazelnuts, toasted
Optional Garnishes
- Powdered sugar, for dusting
- Chocolate chips or chopped dark chocolate, for sprinkling
- Simple glaze made from powdered sugar and milk
- Toasted hazelnuts, for topping
Instructions
- Prepare the Dough: Warm the milk to about body temperature and dissolve the yeast with a pinch of sugar. In a large mixing bowl, combine the flour, sugar, salt, eggs, melted butter, and yeast mixture. Knead the dough until it becomes smooth and elastic, about 8-10 minutes. Cover the dough and let it rise in a warm spot for 1 to 2 hours until it doubles in size.
- Roll Out and Fill: Once risen, punch down the dough and transfer it to a floured surface. Roll it into a large rectangle about ¼ inch thick. Generously spread the chocolate hazelnut spread over the entire surface, then sprinkle chopped hazelnuts evenly on top.
- Shape the Rolls: Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 12 equal pieces and place them into a greased baking pan, leaving space for the rolls to expand during the second rise.
- Second Rise: Cover the rolls loosely and let them rise again for about 45 minutes to 1 hour, until puffy and almost doubled in size.
- Bake to Golden Perfection: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly before serving or dust with powdered sugar for an extra touch of sweetness.
Notes
- Use fresh yeast for best rise and fluffy texture.
- Don’t overfill; spread the chocolate hazelnut spread thinly but evenly to prevent leaking during baking.
- Bring eggs and milk to room temperature for smoother kneading and better rising.
- Allow sufficient resting and rising time for tender, airy texture.
- Lightly dust flour when rolling out the dough to prevent sticking without drying out the dough.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg