Description
Indulge in the warmth of a cozy breakfast with these rich chocolate cinnamon rolls topped with nutty hazelnut icing. Perfect for holidays or lazy mornings, they blend bold flavors and comforting textures for a sensory treat.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp active dry yeast
1 cup whole milk, warmed
1/4 cup unsweetened cocoa powder
1/4 tsp salt
6 tbsp unsalted butter, softened
1 1/2 cups packed brown sugar
2 1/2 tsp ground cinnamon
6 tbsp melted butter
1 1/2 cups powdered sugar
1/2 cup hazelnut spread
1 tbsp vegetable oil
1/4 tsp vanilla extract
Instructions
In a large bowl, mix the flour, sugar, yeast, cocoa powder, and salt. Add warm milk and stir until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
Roll the dough into a 16×12 inch rectangle. Spread 6 tbsp melted butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
Roll the dough tightly into a log, tucking the ends under, and cut into 12 equal slices.
Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden and slightly firm to the touch.
While the rolls bake, make the icing by mixing powdered sugar, hazelnut spread, oil, and vanilla. Add a splash of warm water or milk if needed to achieve a pourable glaze.
Drizzle the warm rolls with icing while still warm before serving.
Notes
For best rise, let the dough rest in a warm, draft-free place.
Substitute hazelnut spread with almond or sunflower seed butter for alternative nut-free options.
Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg