Description
These Twist & Shout Chocolate Hazelnut Rolls are soft, fluffy sweet rolls filled with a rich Nutella and cocoa powder mixture, baked to golden perfection, and topped with a creamy chocolate hazelnut frosting. Perfect for breakfast, brunch, or a decadent dessert, these rolls combine a tender yeast dough with a luscious chocolate hazelnut filling and a smooth glaze that brings indulgence in every bite.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- ¼ cup + 1 tbsp Nutella or chocolate hazelnut spread (93g)
- â…“ cup light brown sugar (64g)
- 1 tbsp cocoa powder
Frosting Ingredients
- 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, around 100-110°F (37-43°C). Sprinkle the active dry yeast over the milk and let it sit for 5 to 10 minutes until frothy and activated.
- Mix wet ingredients: In a large bowl, combine granulated sugar, unsalted butter at room temperature, light brown sugar, egg, and vanilla extract. Stir in the activated yeast mixture until combined.
- Make dough: Gradually add bread flour, all-purpose flour, and salt to the wet ingredients. Mix and knead until a soft, elastic dough forms. Knead by hand for about 8-10 minutes or with an electric mixer for about 5-6 minutes.
- First rise: Lightly grease a clean bowl with neutral oil and place the kneaded dough inside. Cover the bowl with plastic wrap or a damp towel and let it 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.
- Shape rolls: On a floured surface, roll the dough out into a large rectangle. Evenly spread the Nutella or chocolate hazelnut spread across the surface of the dough.
- Add filling: Sprinkle the light brown sugar and cocoa powder evenly over the Nutella layer. Then, starting from one of the longer edges, tightly roll the dough into a log.
- Slice and arrange: Slice the rolled dough into 1½-inch thick pieces. Arrange the slices cut-side up in a greased baking dish, ensuring they have enough space to expand while baking.
- Bake: Bake the rolls in the preheated oven for 25 to 30 minutes, or until they are golden brown and puffed up.
- Prepare frosting: While the rolls bake, beat together Nutella, cream cheese, powdered sugar, and milk until smooth and creamy to create the frosting.
- Frost rolls: Once the rolls are baked, frost them while warm for a melty glaze effect or let them cool slightly for a thicker frosting layer.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- If you don’t have bread flour, you can use all-purpose flour, but bread flour yields a chewier texture.
- For a richer flavor, use whole milk and unsalted butter.
- Ensure the dough rises in a warm, draft-free environment to help it double in size effectively.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- These rolls can be gently reheated in the microwave or oven before serving to restore freshness.
