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Chocolate Hazelnut Cinnamon Rolls

Chocolate Hazelnut Cinnamon Rolls

Chocolate Hazelnut Cinnamon Rolls are ooey, gooey, and decadent, brimming with the warm, buttery flavor of hazelnuts in every bite.
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Course: Breakfast
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 2 hours
Servings: 9

Equipment

  • 1 mixer fit with a paddle
  • 2 bowls
  • 1 saucepan
  • 1 Rolling Pin
  • 1 9x11 baking dish
  • plastic wrap
  • dish towel

Ingredients

Chocolate Hazelnut Cinnamon Rolls

  • 6 tbsp butter
  • 1/2 cup oat milk
  • 1 tbsp honey
  • 1/3 cup sugar
  • 1/2 cup water, warm
  • 1 tsp kosher salt
  • 1 egg
  • 1 pkg instant active yeast
  • 1 cup ripe banana about 1 medium banana
  • 3 1/2 cups 1.1 baking flour plus 1/2-1 cup for working the dough

Filling

  • 1 1/2 cups chocolate hazelnut spread
  • 1 cup heavy cream

Topping

  • 1-2 cups chocolate hazelnut spread
  • 1 cup hazelnuts, 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.
  • Enjoy!

Video

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