3 1/2 cups1.1 baking flourplus 1/2-1 cup for working the dough
Filling
1 1/2cupschocolate hazelnut spread
1cupheavy cream
Topping
1-2cupschocolate hazelnut spread
1cuphazelnuts, chopped
Instructions
Lightly oil a bowl and set aside.
Add the yeast, warm water, honey, and half of the sugar to a bowl and mix to combine. Allow it to sit for 5 minutes until it begins to bubble.
Add the milk, butter, salt, and remaining sugar to saucepan on medium heat. Allow it to cook until it begins to scald, small bubbles forming around the edges but not reaching a boil. Remove from the heat and allow to slightly cool.
Mix the banana and egg together with a mixer fit with a paddle.
Mix in the yeast mixture.
With the mixer running slowly stream in the oat milk mixture.
Continue running the mixer and add 1/2 cup of flour at a time until incorporated. The dough will be sticky.
Lightly flour the dough and place it in the oiled bowl. Cover the bowl with plastic wrap and stick it in a warm spot. Allow it to rise and an hour until doubled in size.
Butter a 9x11 baking dish with 1 tbsp of butter and set aside.
Lightly flour your wok surface.
Work your dough by folding it over 8 times, careful not to remove all of the air bubbles.
Roll the dough out into an approximately 9x12 rectangle.
Spread the hazelnut spread over the dough. Roll it tightly.
Slice the log into 9 rolls and place into the buttered dish.
Cover the baking dish with plastic wrap and a towel. Allow it to rise for another hour.
Preheat the oven to 350 degrees.
Remove the plastic wrap and towel. Pour the cup of heavy cream over the top of the rolls.
Allow the rolls to bake for 30-35 minutes until golden brown. Let cool.
Spread the chocolate hazelnut spread over the top. Sprinkle the hazelnuts on top.