Description
These Fluffy Chocolate Cinnamon Rolls with Nutella Icing combine soft, tender dough with a rich chocolate and cinnamon filling, topped with a luscious Nutella glaze. Perfect for breakfast or dessert, these rolls bring a decadent twist to a classic favorite.
Ingredients
Scale
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla paste or extract
- Tangzhong from above
- 6 tablespoons unsalted butter, cool room temperature
Chocolate Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup chocolate hazelnut spread
- 3 tablespoons dark cocoa powder
- 1/4 teaspoon fine sea salt
Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup chocolate hazelnut spread
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or extract
Instructions
- Make Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 5 minutes until the mixture thickens to a paste-like slurry. Scrape it into a bowl and set aside to cool.
- Prepare Dough: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla paste or extract, and the cooled tangzhong. Knead on low speed for 2 minutes until dough forms a rough ball.
- Add Butter: With mixer running on low, add unsalted butter half a tablespoon at a time, allowing it to incorporate fully before adding more. Continue kneading for 10 minutes until the dough is smooth and elastic.
- Shape Dough: Remove dough from bowl, pull sides down into bottom center to create a smooth round ball. Place back into bowl, cover with plastic wrap, and set aside to rest.
- Make Chocolate Filling: Combine unsalted butter, light brown sugar, chocolate hazelnut spread, dark cocoa powder, and salt in a bowl. Mix until smooth and creamy.
- Roll Dough and Add Filling: On a floured surface, roll dough into a 21×15 inch rectangle with the longest side toward you. Dollop chocolate filling over dough and spread evenly with an offset spatula, leaving a 1/2-inch border clean at the top.
- Cut and Roll: Using a pizza cutter, slice dough into twelve 1 3/4 inch strips. Roll each strip away from you and transfer gently to a parchment-lined 9×13 inch baking pan.
- Proof Rolls: Cover pan with plastic wrap and let rise for 2 hours until doubled in size. Meanwhile, preheat oven to 325 F (162 C).
- Bake Rolls: Bake in preheated oven for 35 minutes until the tops are lightly golden brown.
- Make Chocolate Glaze: While rolls bake, whisk powdered sugar, chocolate hazelnut spread, whole milk, and vanilla together until smooth.
- Cool and Glaze: Let the pan cool on a wire rack for 15 minutes, then drizzle chocolate glaze over the rolls. Garnish with chocolate pearls, shavings, or sprinkles and serve warm.
Notes
- Measure flour using the spoon-level method or weigh it for the best results.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Warm before serving.
- Use your favorite high-quality chocolate hazelnut spread; Bonne Maman Hazelnut Spread is recommended for a richer flavor.
- Ensure all dairy ingredients are at room temperature for better dough consistency.
- If dough is sticky during kneading, lightly dust with flour but avoid adding too much to keep rolls fluffy.
Nutrition
- Serving Size: 1 roll
- Calories: 370 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
