Chocolate Hazelnut Rolls are sweet and fluffy, with swirls of Nutella, crushed hazelnuts and dulce de leche. They require no yeast and no rising time, so you can have warm and gooey rolls on the table in 40 minutes!
- 2 1/4 cups all purpose white flour (plus 3–5 tablespoons for work surface)
- 2 tablespoons cane sugar
- 4 heaping teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup dairy milk
- 1 teaspoon vanilla extract
- 3/4 cup chocolate hazelnut spread, such as Nutella
- 1 cup natural whole hazelnuts, crushed
- 1/2 cup dulce de leche
- Preheat oven to 425F and grease an 8×11 inch oval baking dish (or 10-inch round dish).
- In a food processor bowl, add the flour, sugar, baking powder and salt, and pulse a few times to combine. Add in the cubes of butter and pulse until the mixture is crumbly with pieces of butter throughout.
- Stir the vanilla into the milk, and with the food processor running, slowly pour the milk into the flour mixture and process until a sticky dough forms.
- Add the dough to a well floured work surface, and start kneading the dough by folding it over a few times to incorporate the flour from the work surface. The dough should start to get firm and less sticky. If the dough is too sticky, just add a little bit more flour.
- Using a rolling pin, roll out the dough so that it’s 15 inches long and 10 inches wide. 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.
- Spread the Nutella onto the surface of the dough and sprinkle on most of the hazelnuts (reserving some for the top). From the long edge, roll the dough into a log, folding in the ends to ensure the filling doesn’t come out.
- Cut the log into 12 even pieces and arrange in a single layer in the prepared dish. Bake for 20-22 minutes, or until the rolls start to brown on top.
- Remove from oven and pour the dulce de leche over the rolls. Sprinkle on the reserved hazelnuts.
- To crush the hazelnuts, just pulse them a few times in a food processor or blender until they are crumbly.
- For additional flavour and texture, you can roast the crushed hazelnuts. Just place them on a baking sheet and toast on 350F for 6-8 minutes. They burn quickly, so keep an eye on them.
- To measure the flour, use the spoon and level method.
- To get little pieces of butter throughout the dough, make sure you’re using cold butter. Also, be careful not to warm up the butter too much as you work it into the flour. You don’t want it to melt.
- If you don’t have a food processor, you can cut the butter into the flour with a handheld pastry cutter.
- Ensure your work surface is well floured so you have enough to work into the dough and to ensure it doesn’t stick as you shape and roll the dough. I usually use about 3-5 tablespoons, but feel free to add more if your dough and work surface are still sticky.
- Don’t knead the dough too much. Just fold it over and knead it a few times to ensure flour from your work surface gets incorporated and the dough is no longer sticky.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
Keywords: hazelnut chocolate, nutella rolls, breakfast buns