Description
These Fluffy Chocolate Cinnamon Rolls with Nutella Icing combine a soft, tender dough enriched with a creamy tangzhong starter and filled with a luscious chocolate cinnamon mixture. Finished with a rich Nutella glaze, these rolls are perfect for a decadent breakfast or dessert treat.
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
- Prepare Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture becomes a paste-like slurry. Transfer to a bowl and set aside to cool.
- Mix Dough Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 teaspoon vanilla paste or extract, and the cooled Tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
- Incorporate Butter: With the mixer running on low, add 6 tablespoons unsalted butter 1/2 tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for an additional 10 minutes or until the dough is smooth and elastic.
- Shape and Rest Dough: Remove dough from the bowl and fold sides under to create a smooth ball. Place back in the bowl, cover with plastic wrap, and set aside to rise.
- Prepare Chocolate Filling: Mix together 1/2 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup chocolate hazelnut spread, 3 tablespoons dark cocoa powder, and 1/4 teaspoon fine sea salt until smooth and creamy.
- Roll Out Dough: On a floured surface, roll the dough into a 21x15 inch rectangle with the longest side closest to you. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border at the top edge.
- Cut and Form Rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place seam-side down onto a parchment-lined 9x13 inch baking pan.
- Proof the Rolls: Cover the pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Preheat the oven to 325°F (162°C) during this time.
- Bake: Bake the rolls for 35 minutes or until the tops turn lightly golden brown.
- Prepare Chocolate Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1/4 cup chocolate hazelnut spread, 1/4 cup whole milk, and 1 teaspoon vanilla paste or extract until smooth.
- Cool and Ice: Let the rolls cool in the pan on a wire rack for 15 minutes. Pour the chocolate glaze over the warm rolls and garnish with chocolate pearls, shavings, or sprinkles as desired. Serve and enjoy!
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale to avoid adding too much flour.
- Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week and bring to room temperature before serving.
- Use your favorite brand of hazelnut spread; a higher-quality option like Bonne Maman gives excellent results.
- Ensure all wet ingredients are at room temperature to promote better dough development.
- If you prefer, garnish the rolls with chopped nuts or additional cocoa powder instead of chocolate sprinkles.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
