Description
These Fluffy Chocolate Cinnamon Rolls with Nutella Icing combine a soft, tender dough made using the tangzhong method with a rich chocolate and cinnamon filling, topped with a luscious chocolate hazelnut glaze. Perfect for breakfast or dessert, these rolls are delightfully indulgent and irresistibly chocolatey.
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 the Tangzhong: In a small saucepan, whisk together the bread flour and water. Cook over medium heat, whisking constantly, for 5 minutes until the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare the Dough: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, egg, vanilla, and cooled tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
- Add Butter and Knead: With the mixer running on low, add the softened unsalted butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10 minutes until the dough is smooth and elastic.
- First Rise: Remove the dough from the bowl, shape into a smooth round ball by folding the sides under. Place back into the bowl, cover with plastic wrap, and let rise until doubled in size, approximately 1 to 1.5 hours.
- Make the Chocolate Filling: Combine the unsalted butter, light brown sugar, chocolate hazelnut spread, dark cocoa powder, and fine sea salt in a bowl. Mix until smooth and well combined.
- Roll Out Dough: On a floured surface, roll the dough into a 21 by 15 inch rectangle with the longest side facing you. Spread the chocolate filling evenly across the dough, leaving a 1/2-inch border along the top edge.
- Cut and Shape Rolls: Using a pizza cutter, slice the dough into 12 strips, each about 1 3/4 inches wide. Roll each strip tightly away from you and carefully transfer them into a parchment-lined 9 by 13 inch baking pan.
- Second Rise: Cover the pan with plastic wrap and allow the rolls to rise for 2 hours or until doubled in size. Meanwhile, preheat your oven to 325°F (162°C).
- Bake: Bake the rolls for 35 minutes or until the tops are lightly golden brown and cooked through.
- Make the Chocolate Glaze: While the rolls bake, whisk together powdered sugar, chocolate hazelnut spread, whole milk, and vanilla until smooth and creamy.
- Cool and Glaze: Let the rolls cool in the pan on a wire rack for 15 minutes before pouring the chocolate glaze evenly over the top. Optionally, garnish with chocolate pearls, shavings, or sprinkles before serving.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for the best baking results.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week; bring to room temperature before serving.
- You can substitute the chocolate hazelnut spread with your preferred brand; Bonne Maman Hazelnut Spread is recommended for higher quality flavor.
- Ensure all wet ingredients are at room temperature to achieve proper dough consistency and rise.
- Use parchment paper to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
