Small Batch Chocolate Hazelnut Rolls

These Small Batch Chocolate Hazelnut Rolls are a cozy twist on the classic cinnamon roll—soft, pillowy dough swirled with a rich chocolate-espresso filling and topped with chocolate-hazelnut icing. You can make these chocolate rolls in just a few hours, or prep the dough the night before for an easy overnight option.

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Prep Time: 30 minutes | Rise Time: 4 hours | Cook Time: 30 minutes | Total Time: 5 hours

Ingredients:

• For the dough:

  3 cups all-purpose flour, plus more for dusting

  2 tbsp light brown sugar

  1 and 1/2 tsp dry active yeast

  1/2 tsp salt

  1/4 cup unsalted butter

  3/4 cup milk of choice

  1 large egg, room temperature

• For the chocolate espresso filling:

  3 tbsp unsalted butter, melted

  1/4 cup light or dark brown sugar

  1 tbsp Dutch-processed cocoa powder

  1 tsp espresso powder

  1/2 tsp ground cinnamon

  1/2 tsp vanilla extract

• For the egg wash and garnish:

  1 large egg yolk, beaten

  1 tsp heavy cream

  1-2 tbsp hazelnuts, crushed

• For the chocolate hazelnut icing:

  3/4 cup powdered sugar

  1 and 1/2 tbsp chocolate hazelnut spread

  1 tbsp Dutch-processed cocoa powder

  1 tbsp milk of choice

  1/4 tsp vanilla extract

  Pinch of salt

Instructions (yields 8 chocolate rolls):

• In the bowl of a stand mixer, combine 1 cup of flour, sugar, yeast, and salt. Mix to combine. Melt the milk and butter in a saucepan over low-medium heat. Add the egg, warm milk, and butter to the flour mixture. Beat at low speed for about 2 minutes, or until completely combined. Scrape down the sides of the bowl and add 1 more cup of flour, beating until combined. Slowly, add the last cup of flour until the dough starts to pull away from the sides of the bowl and form a ball.

• Turn the dough out onto a well-floured surface and knead for about 10 minutes. (You should be able to stretch a piece of dough between your fingers without it breaking—this means the gluten has developed.)

• Transfer the dough to a buttered bowl and cover with a clean hand or dish towel. Allow the dough to rise in a warm place for about one hour or until the dough has doubled in size. If your house is cold, then place the bowl with the dough in the oven with the light on.

• Once the dough has risen, roll it out into a long rectangle on a well-floured surface.

• Make the filling by combining all of the chocolate espresso filling ingredients in a bowl and spreading them over the dough with a rubber spatula. Make sure to spread the filling all the way to the edges.

• From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.

• Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in a buttered pan, cover loosely with a dish towel, and allow to rise for another hour until doubled in size and puffed up.

• Brush the rolls with the egg wash and sprinkle with chopped hazelnuts.

• Bake the chocolate rolls at 350°F for about 30 minutes or until they are golden brown and no longer doughy.

• Meanwhile, make the chocolate hazelnut icing. In a bowl, combine the powdered sugar, chocolate hazelnut spread, cocoa powder, milk, vanilla, and salt. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the warm rolls.

• Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

• Nutrition

  Calories: ~375

  Sugar: ~22.5 grams

• Recipe Notes

  If prepping the rolls the night before: Tightly cover the rolls, place them in the fridge overnight (8-12 hours), and in the morning, allow them to rise for 1-2 hours before baking in the oven.

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