Decadent Chocolate Hazelnut Sweet Rolls: Your Ultimate Homemade Recipe
Step aside, ordinary cinnamon rolls! There’s a new star in the world of sweet, gooey breakfast treats, and it’s here to tantalize your taste buds. Imagine a fluffy, tender sweet roll generously filled with rich, semi-sweet chocolate and finely chopped hazelnuts, then crowned with an irresistible espresso glaze. These Chocolate Hazelnut Sweet Rolls aren’t just a pastry; they’re an experience, a perfect blend of nutty, chocolatey, and coffee-infused bliss that promises to transform your mornings – or any time of day, for that matter!
This delectable recipe was lovingly developed in partnership with Red Star Yeast, ensuring a perfect rise and fluffy texture every time.
Embrace Dessert for Breakfast: A Sweet Morning Tradition
Who was the genius who first declared sweet rolls acceptable for breakfast? We owe them a monumental bear hug! Let’s be honest with ourselves: these delightful creations are essentially dessert disguised as a morning meal. And frankly, we’re not complaining! There’s something inherently comforting and luxurious about starting your day with a sweet indulgence, and these chocolate hazelnut rolls perfectly fit that bill. They offer a moment of pure bliss, a delightful escape from the mundane, wrapped up in a warm, fragrant package.
These rolls are not just tempting; they are *exceedingly* tempting. The classic pairing of chocolate and hazelnut is a match made in culinary heaven, a flavor combination that has captivated palates for generations. Each bite delivers a harmonious blend of creamy chocolate and the delightful crunch of toasted hazelnuts, all enveloped in a soft, sweet dough. But what truly elevates these rolls from delicious to swoon-worthy is the optional yet highly recommended espresso glaze. The subtle bitterness and rich aroma of coffee cut through the sweetness, adding a sophisticated depth that makes every morsel an unforgettable treat.
The Secret to a Perfect Rise: Red Star Platinum Yeast
Achieving that coveted light, airy, and fluffy texture in sweet rolls can sometimes feel daunting, especially for those new to yeast baking. That’s where Red Star’s Platinum Yeast comes into play. Think of it as the superhero of active-dry yeasts. This particular yeast variety is incredibly forgiving, making it a fantastic choice for beginners who might be nervous about their dough not rising. Its robust nature helps ensure your breads and rolls achieve an impressive rise, resulting in an even lighter, more tender crumb that truly melts in your mouth.
While any active-dry yeast will work wonders with this recipe, I cannot stress enough the benefits of using Platinum yeast. It not only boosts your confidence but also guarantees a superior end product. If you’re looking to give your homemade sweet rolls that extra special touch, an unparalleled softness, and a consistent rise, then Platinum yeast is your secret ingredient. Just seeing these beautiful buns emerge from the oven, perfectly golden and puffed, is enough to inspire pure baking joy!
The moment I pulled these glorious rolls from the oven, there were definitely squeals of joy! The aroma filling the kitchen was intoxicating – a warm blend of toasted hazelnuts, melting chocolate, and freshly baked bread. That excitement quickly transformed into a chorus of “mmms” and “ahhhs” as I dug into my first warm, gooey roll. And yes, I confess, I went on to eat three in total – but can you truly blame me when something this delicious is on offer?
Chocolate Hazelnut Sweet Rolls
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Ingredients
For the dough:
- ¼ cup unsalted butter (56 grams)
- 3 tablespoons honey
- ⅔ cup whole milk (160 ml)
- 3-3½ all-purpose flour (360-420 grams)
- 1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
- 1 teaspoon salt
- 2 large eggs
For the filling:
- 6 oz semi-sweet chocolate , roughly chopped (170 grams)
- ½ cup hazelnuts (70 grams)
- ¼ cup granulated sugar (50 grams)
- Pinch of salt
- 6 tablespoons unsalted butter , at room temperature (85 grams)
For the icing:
- 1 cup powdered sugar , sifted (227 grams)
- ½ teaspoon instant espresso powder , optional
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
Instructions
To prepare the dough:
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In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F (49-54°C).
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In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each.
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With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3½ cups of flour.
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Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes.
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Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
To prepare filling and assemble rolls:
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Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
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In a food processor, pulse the chocolate chunks, hazelnuts, sugar and salt until the nuts and and chocolate are in very small pieces but a few large chunks remain.
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Add the butter and pulse a few times just until the mixture comes together. It should be slightly sticky but still crumbly, do not process it so much that it forms a paste. (see Note)
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On a lightly floured surface, roll the dough into a long rectangle approximately 10×15 inches (25×38 cm).
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Spread the chocolate hazelnut mixture evenly on top. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
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Place rolls in a greased 9×13-inch (23×33 cm) pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350°F (175°C).
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Bake rolls until golden, about 30 minutes. Let cool slightly.
To make the icing:
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Whisk together the powdered sugar, espresso powder, vanilla extract and enough milk or heavy cream to make a thick but pourable glaze. Drizzle over warm rolls.
Notes
NOTES
- If you do not have a food processor, you can use a sharp knife to finely chop the chocolate and nuts. In a large bowl combine the chocolate, nuts, sugar and salt and use a spoon to work in the butter.
- Rolls are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.
Expert Tips for Baking Your Best Chocolate Hazelnut Sweet Rolls
To ensure your chocolate hazelnut sweet rolls are nothing short of perfect, consider these expert tips:
- Dough Mastery: The key to a soft roll is a well-kneaded, slightly sticky dough. Resist the urge to add too much flour. The dough should pull away from the sides of the bowl in your stand mixer but still feel tacky to the touch. This ensures a moist crumb. Proper rising is also crucial; place your dough in a warm, draft-free spot. If your kitchen is cool, a slightly warmed oven (turned off!) or a proofing setting can work wonders.
- Perfecting the Filling: While the recipe calls for chopping chocolate and hazelnuts in a food processor, remember the goal is small pieces with a few larger chunks for texture, not a fine powder or a paste. If using a knife, take your time for an even chop. For an intensified hazelnut flavor, consider lightly toasting the hazelnuts before chopping. Spread the filling evenly to ensure every bite is packed with flavor.
- Cutting the Rolls: For perfectly uniform rolls without squishing them, dental floss is your best friend! Slide a piece of unscented floss under the log, cross the ends over the top, and pull to slice cleanly.
- Glaze Customization: The espresso glaze adds a wonderful depth, but feel free to customize. A simple vanilla glaze works beautifully, or add a pinch of orange zest for a bright, citrusy note that complements chocolate and hazelnut surprisingly well. Ensure the rolls are slightly warm when glazing; this allows the glaze to melt slightly and seep into the nooks and crannies.
- Serving and Storage: These rolls are truly at their peak the day they are baked, warm from the oven. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. To enjoy them warm again, a quick zap in the microwave for 15-30 seconds or a few minutes in a low oven will bring them back to life.
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Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.
Keep in touch with Red Star Yeast on Twitter, Facebook, Pinterestand Google+. Be sure to also visit their websitewhere you can find a treasure trove of recipes, excellent bread baking tips, and much more to inspire your next baking adventure!