Description
These Fluffy Chocolate Cinnamon Rolls with Nutella Icing combine a soft, tender dough made with a tangzhong starter and rich chocolate-hazelnut filling. Perfect for a special breakfast or dessert, they feature a luscious chocolate glaze and a hint of cinnamon, baked to golden perfection.
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 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 5 minutes until it forms a thick paste. Transfer to a bowl and set aside to cool.
- Mix the Dough: In the bowl of a stand mixer, 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, and the prepared tangzhong. Knead on low speed for 2 minutes until it forms a rough dough ball.
- Add Butter: With the mixer running on low, add 6 tablespoons unsalted butter in 1/2 tablespoon increments, fully incorporating each before adding more. Continue kneading for 10 minutes until the dough is smooth and elastic.
- First Proof: Remove the dough, shape it into a smooth round ball by folding the edges underneath, place back in the bowl, cover with plastic wrap, and set aside to rest.
- Prepare the Filling: In a bowl, mix 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.
- Roll out Dough: On a floured surface, roll dough into a 21x15 inch rectangle with the long side facing you. Spread chocolate filling evenly over dough leaving a 1/2-inch border at the top.
- Shape Rolls: Cut dough into twelve 1 3/4 inch strips with a pizza cutter. Roll each strip away from you, then place spirals in a parchment-lined 9x13 inch baking pan.
- Second Proof: Cover pan with plastic wrap and let rise for 2 hours or until rolls double in size. Meanwhile preheat oven to 325°F (162°C).
- Bake: Bake rolls for 35 minutes until tops are lightly golden brown.
- Make Glaze: While rolls bake, whisk together 1 cup powdered sugar, 1/4 cup chocolate hazelnut spread, 1/4 cup whole milk, and 1 teaspoon vanilla paste until smooth.
- Cool and Ice: Let rolls cool in pan on a wire rack for 15 minutes, then drizzle the chocolate glaze over the top and garnish as desired. Serve warm.
Notes
- Use the spoon-level method or weigh flour for accurate measurement, avoiding too much flour that can toughen the dough.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to one week, warming before serving.
- You can use any quality chocolate hazelnut spread; Bonne Maman is recommended for richer flavor.
- Ensure all wet ingredients are at room temperature for best dough texture and rise.
- Let the dough rise fully for fluffy, tender rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg
