Step aside cinnamon rolls, there’s a new sweet roll in town. Filled with semi-sweet chocolate and finely chopped hazelnuts and topped with an espresso glaze, these sweet rolls have it all.
This recipe was developed in partnership with Red Star Yeast.
I wish I could give a huge bear hug to whoever deemed sweet rolls fit for breakfast. Because if we’re being completely honest, we have to admit that they’re pretty much dessert food, right?
But I’m not one to complain when it comes to getting away with eating dessert for breakfast, and so here’s one more recipe to tempt us all.
And these rolls are extremely tempting. Chocolate + hazelnut forever and ever! The espresso glaze is optional (you are welcome to use a basic vanilla glaze instead) but it really does help make each bite swoon-worthy.
For this recipe I used Red Star’s Platinum Yeast, which is like super hero active-dry yeast. It’s more forgiving, helps breads to rise even more, and gives them an even lighter texture. Any active-dry yeast will work with this recipe, but I can’t say enough about Platinum yeast if you’re just starting out or looking to give your sweet rolls a little something extra.
I mean, just look at how beautiful these buns baked up!
There were definitely squeals of joy as I pulled them from the oven, which later turned to lots of mmms and ahhhs as I dug into my first roll. I went on to eat three total— oops!
But can you really blame me?
Chocolate Hazlenut Sweet Rolls
For the dough:
- 1/4 cup (56 grams) unsalted butter
- 3 tablespoons honey
- 2/3 cup (160 ml) whole milk
- 3-3½ (360-420 grams) all-purpose flour
- 1 packet (2¼ teaspoon, 7 grams) Red Star Active-Dry Yeast
- 1 teaspoon salt
- 2 large eggs
For the filling:
- 6 oz (170 grams) semi-sweet chocolate, roughly chopped
- 1/2 cup (70 grams) hazelnuts (I use Diamond of California)
- 1/4 cup (50 grams) granulated sugar
- Pinch of salt
- 6 tablespoons (85 grams) unsalted butter, at room temperature
For the icing:
- 1 cup (227 grams) powdered sugar, sifted
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
To prepare the dough:
- 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 degrees F.
- 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. 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.
- Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. 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:
- 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. Add the butter and pulse a few times just until the mixture comes together. It should be slightly sticky and still crumbly, do not process it so much that it forms a paste. (see Note)
- Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
- On a lightly floured surface, roll the dough into a long rectangle approximately 10x15 inches. 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.
- Place rolls in a greased 9x13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake rolls until golden, about 30 minutes. Let cool slightly.
To make the icing:
- 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.
- 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.
Have you tried this recipe?
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.