These Chocolate Hazelnut Cinnamon Rolls are a sweet, fluffy morning treat! The nutty, chocolate filling is simply irresistible!
Holy moly friends! I have a new obsession and it is these Chocolate Hazelnut Cinnamon Rolls. I mean I am almost at loss for words at how amazing these turned out. Sometimes when I come up with a recipe idea, I know it’s going to be a winner but sometimes, some recipes just really knock it out of the park and this one definitely does!
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Chocolate Hazelnut Cinnamon Rolls
Ok, picture this, it’s a weekend morning and the amazing smells of cinnamon baking and ooey gooey yeast-y rolls are wafting through the house. Just think, this could be you! All you’ve gotta do is whip up this recipe really quick. Yes, I said really quick.
Thanks to instant yeast, these rolls rise in just about 20 minutes. Then you bake them up and slather them with homemade cream cheese frosting and voila! You’ve got these amazing cinnamon rolls.
I’ve told y’all before how much I love having cinnamon rolls on Christmas morning but this fall, I wanted something just for fall. Enter the amazing combination of chocolate and hazelnuts!
For this recipe I used a bittersweet chocolate baking bar
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Chocolate Hazelnut Cinnamon Rolls
Ingredients
- 2 cups all purpose flour 371 grams
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 packet instant yeast
- 1 large egg
Filling
- 4 tbsp unsalted butter
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 4 oz bittersweet chocolate (chips or baking bar) 70% cacao
- 1 cup hazelnuts finely chopped
- 1/4 tsp fine sea salt
Frosting
- 4 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 2 tbsp whole milk
Instructions
- In a large mixing bowl, whisk the flour, sugar, and salt together until combined. You can use the bowl of a stand mixer or if doing by hand a large mixing bowl and whisk will work.
- In a small sauce pan, melt the butter and warm the milk together. Remove from heat and whisk the yeast into the milk mixture.
- Mix the milk mixture into the dry. If using a stand mixer, use the dough hook and start on slow speed until incorporated. Once incorporated, add the egg until combined. Then increase to medium speed for 5 minutes until a sticky dough ball begins to form. If mixing by hand, mix the wet into the dry ingredients using a rubber spatula until dough forms. Once incorporated, add the egg until combined. Continue kneading by hand until sticky dough ball begins to form. About 10 minutes.
- Move dough to floured surface, with floured hands, and knead 10-12 times more. Set aside.
- Make the filling by melting the butter in a small sauce pan, then stir the chocolate into the butter gently melting it over low heat being careful not to burn it. You can turn heat off if you are worried about burning the chocolate and slowly stir in the chocolate pieces until they are completely melted.
- Once chocolate and butter are melted, remove from heat and stir in brown sugar, cinnamon and chopped hazelnuts. Set aside.
- Using flour for dusting as needed, roll out dough to rectangle that is about 7in by 21in.
- Spread filling all over top of dough rectangle. Then roll into a log and cut into 12 rolls.
- Place rolls into a pan prepared with butter or non-stick spray. Let rise, covered with a kitchen towel, for 20 minutes. Preheat oven to 350°.If making ahead of time, cover with plastic wrap and let rise in the fridge overnight. Remove from fridge 15 minutes before baking.
- Bake cinnamon rolls for 20-25 minutes until golden brown on tops and centers are set.
- While the cinnamon rolls are baking, make the frosting by whisking together the cream cheese, powdered sugar and milk. Set aside.
- After cinnamon rolls are finished baking, let cool 5 minutes, then top with frosting and serve warm.
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