Chocolate Hazelnut Cinnamon Rolls (Soft and Gooey)
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Chocolate Hazelnut Cinnamon Rolls are soft, fluffy sweet rolls filled with rich chocolate hazelnut spread and finished with a creamy topping. They have that gooey center, warm bakery-style texture, and chocolate hazelnut flavor that makes them perfect for brunch, holidays, or a cozy weekend bake. If you’re looking for more sweet rollss, try my Banana Bread Cinnamon Rolls.
Why You’ll Love This Recipe
- Soft cinnamon roll texture: These chocolate hazelnut cinnamon rolls bake up tender and pull-apart soft in the center.
- Chocolate hazelnut filling: The Nutella-style filling melts into the dough as it bakes, giving every bite that rich chocolate flavor.
- Gooey cinnamon roll center: Heavy cream bakes around the rolls and keeps them soft, gooey, and tender instead of dry.
- Easy ingredient swaps: Use all-purpose or 1:1 gluten-free flour, plus dairy-free options if needed.
Ingredients
- Butter – Keeps the rolls moist while also adding a rich flavor.
- Honey – Helps feed the yeast and gives a delicate sweetness.
- Milk
- Sugar
- Warm Water – Helps activate the yeast.
- Egg
- Kosher Salt – Enhances all of the natural flavors of the ingredients.
- Instant Active Yeast – Gives these rolls their pillowy soft texture.
- Banana – Gives natural sweetness to the dough while also keeping it tender and moist.
- Flour – AP flour or 1 to 1 baking flour such as Bob’s Red Mill 1 to 1 Baking Flour works just fine for this recipe.
- Hazelnut Flour – Adds the buttery flavor of hazelnuts to every bite.
- Chocolate Hazelnut Spread – Use your favorite. This is for both the filling and the topping.
- Heavy Cream – Helps caramelize the bottom of the rolls slightly and give them incredible texture and puff.
- Chopped Hazelnuts – The perfect crunchy topping for these chocolate hazelnut sweet rolls.
The Secret To Cinnamon Rolls
Introducing heavy cream to your cinnamon rolls is like adding a secret ingredient that takes them to the next level. The cream brings a luxurious tenderness to the rolls’ texture, making each bite soft, moist, and incredibly satisfying. As the rolls bake, the cream works its magic, creating a golden, slightly caramelized exterior that adds a subtle richness to every bite. It’s an insider’s tip to crafting cinnamon rolls that are not just good but exceptional.
How much do we add?
When pouring heavy cream into the pan for cinnamon rolls, you don’t need to entirely submerge the dough. The goal is to provide a generous amount to ensure moisture and flavor enhancement, but not so much that it drowns the dough. Aim to cover about 2/3 of the dough with the cream, leaving some parts exposed.
How to Make Chocolate Hazelnut Cinnamon Rolls
Step 1: Bloom the Yeast
- Add the yeast, warm water, honey, and part of the sugar to a bowl. Stir to combine and let it sit for about 5 minutes, until it looks foamy and active.
Step 2: Warm the Milk Mixture
- Add themmilk, butter, salt, and remaining sugar to a saucepan over medium heat. Warm until small bubbles form around the edges, then remove from the heat and let it cool slightly.
Step 3: Make the Dough
- Mix the banana and egg together in a stand mixer with the paddle attachment. Add the yeast mixture, then slowly stream in the warm milk mixture while the mixer is running.
- Add the flour 1/2 cup at a time until the dough comes together. The dough will be sticky, so don’t panic and bury it in flour like we’re hiding evidence.
Step 4: Let the Dough Rise
- Lightly flour the dough and place it in an oiled bowl. Cover and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 5: Roll and Fill
- Lightly flour your work surface. Fold the dough over several times, being careful not to press out all the air. Roll it into about a 9×12-inch rectangle.
- Spread the chocolate hazelnut spread over the dough, going close to the edges so every roll has filling.
Step 6: Slice the Rolls
- Roll the dough tightly into a log. Slice into 9 rolls and place them in a buttered 9×11 baking dish.
Step 7: Second Rise
- Cover the baking dish with plastic wrap and a towel. Let the rolls rise again for about 1 hour.
Step 8: Bake
- Preheat the oven to 350°F. Remove the plastic wrap and towel. Pour the heavy cream around the rolls, then bake for 30 to 35 minutes, until golden brown and baked through.
Step 9: Add the Topping
- Let the rolls cool slightly, then spread chocolate hazelnut spread over the top and sprinkle with chopped hazelnuts.
Storage
- Store leftover chocolate hazelnut cinnamon rolls in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 5 days. Warm individual rolls in the microwave for about 15 to 20 seconds before serving.
Top Tip for Chocolate Hazelnut Cinnamon Rolls
The dough is sticky, and that is okay. Lightly flour your hands and work surface, but don’t keep adding flour until the dough feels dry. A softer dough gives you softer cinnamon rolls.
Chocolate Hazelnut Cinnamon Rolls
Equipment
- 1 mixer fit with a paddle
- 2 bowls
- 1 saucepan
- 1 9×11 baking dish
- plastic wrap
- dish towel
Video
Ingredients
For the Dough
- 1/2 cup warm water (105°F to 110°F)
- 1 tbsp honey
- 1/3 cup sugar, divided
- 2 1/4 tsp instant active yeast (1 packet)
- 1/2 cup milk (or oat milk for dairy-free)
- 6 tbsp butter
- 1 tsp kosher salt
- 1 cup ripe banana (about 1 medium banana)
- 1 large egg (room temperature)
- 3 1/2 cups all-purpose flour or 1:1 gluten-free baking flour (plus 1/2 to 1 cup more for working the dough)
Filling
- 1 1/2 cups chocolate hazelnut spread (like Nutella)
For Baking
- 1 cup heavy cream (optional)
Topping
- 1-2 cups chocolate hazelnut spread (like Nutella)
- 1 cup hazelnuts, chopped (roasted)
Instructions
- Lightly oil a large bowl and set aside.
- Add the yeast, warm water, honey, and half of the sugar to a bowl. Mix to combine and let sit for 5 minutes, until the mixture begins to bubble.
- Add the milk, butter, salt, and remaining sugar to a saucepan over medium heat. Cook until small bubbles form around the edges, but do not let it boil. Remove from the heat and let it cool slightly.
- Add the banana and egg to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
- Mix in the yeast mixture.
- With the mixer running on low, slowly stream in the warm milk mixture.
- Add the flour 1/2 cup at a time, mixing after each addition, until incorporated. The dough will be sticky.
- Lightly flour the dough and transfer it to the oiled bowl. Cover with plastic wrap and place in a warm spot. Let rise for 1 hour, or until doubled in size.
- Butter a 9×11 baking dish and set aside.
- Lightly flour your work surface. Fold the dough over itself 8 times, being careful not to press out all the air bubbles.
- Roll the dough into an approximately 9×12-inch rectangle.
- Spread the chocolate hazelnut spread evenly over the dough. Roll tightly into a log.
- Slice the log into 9 rolls and place them in the buttered baking dish.
- Cover the baking dish with plastic wrap and a towel. Let rise for 1 hour.
- Preheat the oven to 350°F.
- Remove the plastic wrap and towel.
- Pour the cream around the rolls, not directly over the tops. It should sit in the bottom of the pan and keep the rolls soft and gooey as they bake.
- Bake for 30 to 35 minutes, until golden brown.
- Let the rolls cool slightly. Spread chocolate hazelnut spread over the top and sprinkle with chopped hazelnuts.
- Serve and enjoy.
Notes
- For softer, gooier cinnamon rolls, pour the heavy cream around the rolls right before baking. The cream should sit around the rolls, not cover the tops.
- For dairy-free rolls, use dairy-free butter, oat milk, a dairy-free chocolate hazelnut spread, and a plant-based heavy cream alternative.
- For gluten-free rolls, use a good 1:1 gluten-free baking flour. The dough may be stickier, so lightly flour your hands and work surface as needed.
- Do not over-flour the dough. It should stay soft and slightly sticky. Too much flour can make the rolls dry.
- The banana adds moisture and helps keep the dough tender. Use a ripe banana for the best texture.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat individual rolls in the microwave for 15 to 20 seconds before serving.
Nutrition
Yes. Chocolate hazelnut spread melts into the dough as the rolls bake, giving the cinnamon rolls a rich, gooey filling.
Yes. Nutella works well, but you can use any chocolate hazelnut spread you like.
The soft dough, ripe banana, and optional heavy cream help keep the rolls tender and gooey. Pouring cream around the rolls before baking helps create that soft bakery-style texture.
Yes. Use dairy-free butter, oat milk, dairy-free chocolate hazelnut spread, and a plant-based heavy cream alternative.
Yes. Use a 1:1 gluten-free baking flour in place of all-purpose flour. The dough may be a little stickier, so lightly flour your work surface as needed.
Yes. Assemble the rolls, cover tightly, and refrigerate overnight before the second rise. Let them sit at room temperature while the oven preheats, then add the heavy cream right before baking.
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Warm one roll in the microwave for 15 to 20 seconds, or until soft and warmed through.
