Chocolate Hazelnut Cinnamon Rolls are a decadent twist on the classic cinnamon roll, combining the rich flavors of chocolate and hazelnut with the warm spice of cinnamon. These rolls are perfect for breakfast, brunch, or a sweet treat anytime. The gooey filling and soft, fluffy dough make them irresistible.

Equipment:

Large mixing bowl
Rolling pin
9×13 inch baking dish
Measuring cups and spoons
Knife or dough cutter
Whisk

Ingredients:

For the Dough:

1 cup warm milk (about 110°F/43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt

For the Filling:

1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/2 cup chocolate hazelnut spread (like Nutella)
1/2 cup chopped hazelnuts (optional)

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Instructions:

Prepare the Dough:
- In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
- Add the melted butter and egg to the yeast mixture and whisk until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined.
Roll Out the Dough:
- After the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 16×12 inches.
Add the Filling:
- Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.
- Spread the cinnamon-sugar mixture on top of the chocolate hazelnut spread.
- Sprinkle the chopped hazelnuts evenly over the filling, if using.
Roll and Cut the Dough:
- Starting from the long edge, tightly roll the dough into a log.
- Cut the log into 12 even slices using a sharp knife or dough cutter.
- Place the rolls in a greased 9×13 inch baking dish.
Second Rise:
- Cover the baking dish with a clean cloth and let the rolls rise for an additional 30 minutes, or until puffy.
Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
Prepare the Glaze:
- While the rolls are baking, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
Glaze and Serve:
- Once the rolls are baked, remove them from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm rolls and serve.

Tips:

Overnight Option: You can prepare the rolls the night before and let them rise in the fridge overnight. In the morning, let them come to room temperature for about 30 minutes before baking.
Variations: Add some chopped chocolate or white chocolate chips to the filling for an extra chocolatey treat.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds before serving.

Chocolate Hazelnut Cinnamon Rolls are a delicious and indulgent twist on a classic favorite. With their rich, gooey filling and soft dough, they’re sure to become a favorite treat in your household. Perfect for special occasions or any time you want to treat yourself, these rolls are a must-try!

Chocolate Hazelnut Cinnamon Rolls

Chocolate Hazelnut Cinnamon Rolls are a decadent twist on the classic cinnamon roll, combining the rich flavors of chocolate and hazelnut with the warm spice of cinnamon.

Print Recipe Pin Recipe

Equipment

Large mixing bowl
Rolling Pin
9x13-inch baking dish
Measuring cups and spoons
Knife or dough cutter
Whisk

Ingredients

For the Dough:
1 cup warm milk about 110°F/43°C
2 1/4 teaspoons active dry yeast 1 packet
1/4 cup granulated sugar
1/4 cup unsalted butter melted
1 large egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
For the Filling:
1/2 cup unsalted butter softened
1/2 cup brown sugar packed
2 tablespoons ground cinnamon
1/2 cup chocolate hazelnut spread like Nutella
1/2 cup chopped hazelnuts optional
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Instructions

Prepare the Dough:
In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
Add the melted butter and egg to the yeast mixture and whisk until combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined.
Roll Out the Dough:
After the dough has risen, punch it down and turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, about 16x12 inches.
Add the Filling:
Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.
Spread the cinnamon-sugar mixture on top of the chocolate hazelnut spread.
Sprinkle the chopped hazelnuts evenly over the filling, if using.
Roll and Cut the Dough:
Starting from the long edge, tightly roll the dough into a log.
Cut the log into 12 even slices using a sharp knife or dough cutter.
Place the rolls in a greased 9x13 inch baking dish.
Second Rise:
Cover the baking dish with a clean cloth and let the rolls rise for an additional 30 minutes, or until puffy.
Bake the Rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
Prepare the Glaze:
While the rolls are baking, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
Glaze and Serve:
Once the rolls are baked, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the warm rolls and serve.

Notes

Overnight Option: You can prepare the rolls the night before and let them rise in the fridge overnight. In the morning, let them come to room temperature for about 30 minutes before baking.

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