If you’re looking for a little breakfast indulgence, whip up a batch of these Chocolate Hazelnut Caramel Rolls. They’re sweet and fluffy, with swirls of Nutella, roasted hazelnuts and caramel sauce. Best of all, they require no yeast and no rising time! So you can have warm and gooey rolls on the table in 40 minutes!
As you know, I don’t often share full blown decadent treats on the blog. Most of the time, my recipes have a decadent element, which is often optional. (Hello, melted white or dark chocolate drizzle, I’m looking at you!) But given the season, and my husband’s reaction to these Chocolate Hazelnut Caramel Rolls, I just had to share them with you guys!
So here is my disclaimer – these rolls are far from clean eating! They have white flour, granulated sugar, butter, Nutella and store-bought caramel sauce. But in moderation, these rolls are a delightful treat. When they’re fresh out of the oven, the warm Nutella and caramel sauce are a delicious pairing, and the crunch from the roasted hazelnuts adds a wonderful texture.
These rolls are actually based on my Cranberry White Chocolate Breakfast Buns, which I posted about a year ago. Over the past year, I’ve made various sweet and savoury versions of these buns – strawberry and chocolate, sausage and gouda, ham and brie, and this chocolate hazelnut version I’m sharing today.
As you can tell, I’ve spent a lot of time perfecting my technique for making these rolls. So I’m happy to share some tips to help you whip these up quickly and easily during the busy holiday season!
Tips for making Chocolate Hazelnut Caramel Rolls:
- If you have a food processor, I highly recommend using it to cut the butter into the flour mixture. I used to do this by hand or with my electric mixer, but a food processor does it in 30 seconds!
- Speaking of butter, make sure it is cold, and cut into cubes before adding to the flour mixture.
- I crushed and roasted the hazelnuts before adding them to these rolls. I’ve included a note in the recipe on how to do this.
- Ensure your work surface is well floured so the dough doesn’t stick as you try to shape and roll the dough.
- You can definitely make your own caramel sauce, but in the spirit of saving time, I used store-bought.
- I used half a cup of caramel sauce for these rolls. I poured about a quarter cup over the rolls while they were in the dish, and reserved the rest to pour over the individual rolls before serving. You could add even more caramel sauce to really go for that ooey, gooey sticky bun effect!
If you make these Chocolate Hazelnut Caramel Rolls, I would love to hear about it in the comments below. Or take a pic and post to Instagram by tagging @crumbtopbaking.
And if you’re looking for more decadent treats this holiday season, check out the following recipes on Crumb Top Baking:Print
Chocolate Hazelnut Caramel Rolls are sweet and fluffy, with swirls of Nutella, roasted hazelnuts and caramel sauce. Best of all, they require no yeast and no rising time! So you can have warm and gooey rolls on the table in 40 minutes!
- 2 cups + 1/4 cup white flour (divided)
- 2 tablespoons granulated sugar
- 4 heaping teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter, cold and cubed
- 1 teaspoon vanilla extract
- 1 cup dairy milk
- 1/2 cup chocolate hazelnut spread, such as Nutella
- 1 cup natural whole hazelnuts (crushed and roasted – see note below)
- 1/2 cup caramel sauce
- Pre-heat oven to 425F and grease an 8×10 inch oval baking dish (or 10-inch round dish).
- In a food processor, combine the 2 cups of flour, sugar, baking powder and salt, and pulse a few times until combined. Add in the cubes of butter and process on high until the mixture is a fine texture. (This will only take about 30 seconds).
- Stir the vanilla into the milk, and with the food processor on low speed, slowly pour the milk into the flour/butter mixture and process on low until a sticky dough forms.
- Add the remaining 1/4 cup of flour to your work surface, fold out the dough and knead it until the flour is incorporated and the dough becomes a bit firmer and a little less sticky. If the dough is too sticky, just add a little bit more flour.
- Using a rolling pin, roll out the dough into a large rectangle (about 15 inches long, 10 inches wide and 1/4 inch thick). As you’re doing this, you may need to add more flour to the work surface and the rolling pin to ensure the dough doesn’t stick.
- Once rolled out, spread the Nutella onto the surface of the dough and sprinkle on half of the hazelnuts. From the long edge, roll the dough into a log, folding the ends once it’s rolled to ensure the filling does not come out. Cut into 12 even pieces and arrange in a single layer in the prepared dish.
- Bake for approximately 20-22 minutes, or until the rolls have risen and expanded, and start to brown on top. Don’t over-bake as they will burn on the bottom.
- Remove the rolls from the oven. Pour about half the caramel sauce over the rolls and sprinkle on the remaining hazelnuts. Reserve the remaining caramel sauce to pour on individual rolls before serving.
- To crush the hazelnuts, just add them to your food processor and pulse a few times until they are crumbly pieces.
- To roast the hazelnuts, spread them out on a baking sheet and roast them on 350F for 5-10 minutes. They will burn quickly, so keep an eye on them, and remove from the oven when they start to brown.
Keywords: hazelnut, chocolate, nutella, caramel, brunch, dessert