Description
Delight in these Twist & Shout Chocolate Hazelnut Rolls, soft and fluffy dough filled with rich Nutella, cocoa, and brown sugar, then topped with a luscious chocolate hazelnut cream cheese frosting. Perfect for a decadent breakfast or dessert, these rolls combine the indulgence of a cinnamon roll with the irresistible flavor of chocolate hazelnut spread.
Ingredients
Scale
Dough
- ¾ cup 2% or whole milk
- ¼ oz active dry yeast
- 2 tbsp granulated sugar (24g)
- 4 tbsp unsalted butter, room temperature (57g)
- ¼ cup light brown sugar (48g)
- 1 large egg
- 2 tsp vanilla extract
- 1¾ cups bread flour (210g)
- 1¼ cups all-purpose flour (150g)
- ½ tsp salt
- Neutral oil (for greasing bowl)
Filling
- ¼ cup + 1 tbsp Nutella or chocolate hazelnut spread (93g)
- â…“ cup light brown sugar (64g)
- 1 tbsp cocoa powder
Frosting
- 3 tbsp Nutella (56g)
- 3 tbsp cream cheese (45g)
- ½ cup powdered sugar (60g)
- 1 tsp milk
Instructions
- Activate Yeast: Warm the milk until lukewarm, then sprinkle the active dry yeast over it. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is activated.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, unsalted butter, light brown sugar, egg, and vanilla extract. Stir in the activated yeast mixture to combine evenly.
- Make Dough: Gradually add the bread flour, all-purpose flour, and salt into the wet ingredients. Mix and knead by hand for 8–10 minutes or using a mixer for 5–6 minutes, until you form a soft and elastic dough.
- First Rise: Lightly oil a clean bowl, place the dough inside, cover it, and leave it to rise in a warm spot for 1 to 1½ hours, or until doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare Dough for Filling: Roll the risen dough out on a floured surface into a large rectangle. Spread the Nutella evenly over the dough’s surface.
- Add Filling: Sprinkle the light brown sugar and cocoa powder evenly over the Nutella layer.
- Roll and Slice: Tightly roll the dough into a log shape. Slice the log into 1½-inch thick pieces.
- Arrange and Bake: Place the slices cut-side up in a greased baking dish, leaving slight space between each. Bake for 25–30 minutes until the rolls turn golden and puffed up.
- Make Frosting: Beat together Nutella, cream cheese, powdered sugar, and milk until the frosting is smooth and creamy.
- Frost Rolls: When the rolls are warm, spread the frosting on them for a melty glaze, or wait until cool for a thicker layer of frosting.
Notes
- Ensure milk is lukewarm to properly activate the yeast but not hot, as high heat may kill the yeast.
- Use a kitchen towel or plastic wrap to cover dough while rising to prevent drying out.
- The dough can be kneaded using a stand mixer fitted with a dough hook for convenience.
- Adjust thickness of frosting by adding more or less milk.
- For extra gooey rolls, frost immediately after baking while still warm.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate to keep longer.
- Reheat gently before serving to enjoy fresh taste.
