Description
Indulge in these fluffy chocolate cinnamon rolls layered with a rich chocolate filling and topped with a luscious Nutella icing. Made with a soft Tangzhong dough, these rolls are perfect for breakfast or dessert, featuring a delightful blend of cinnamon, cocoa, and hazelnut flavors that melt in your mouth.
Ingredients
Scale
Tangzhong
- 1/4 cup bread flour (32 g)
- 3/4 cup water (155 g)
Cinnamon Roll Dough
- 3 2/3 cups bread flour (485 g)
- 1/3 cup granulated sugar (66 g)
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature (78 g)
- 1/3 cup whole milk, room temperature (78 g)
- 1 large egg, room temperature (50 g)
- 1 teaspoon vanilla paste or extract
- Tangzhong from above
- 6 tablespoons unsalted butter, cool room temperature (54 g)
Chocolate Filling
- 1/2 cup unsalted butter, room temperature (113 g)
- 2/3 cup light brown sugar, packed (133 g)
- 1/4 cup chocolate hazelnut spread (75 g)
- 3 tablespoons dark cocoa powder (18 g)
- 1/4 teaspoon fine sea salt
Chocolate Glaze
- 1 cup powdered sugar (120 g)
- 1/4 cup chocolate hazelnut spread (75 g)
- 1/4 cup whole milk (56 g)
- 1 teaspoon vanilla paste or extract
Instructions
- Make Tangzhong: In a small saucepan, whisk together the bread flour and water. Cook over medium heat, whisking constantly, for 5 minutes until the mixture becomes a thick, paste-like slurry. Remove from heat and scrape it into a bowl. Let it cool and set aside until ready to use.
- Prepare Dough Mixture: In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, egg, vanilla, and the prepared Tangzhong. Mix on low speed for 2 minutes until a rough dough ball forms.
- Add Butter and Knead: With the mixer running on low, add the softened unsalted butter half a tablespoon at a time, allowing each addition to incorporate fully. Continue kneading for 10 minutes or until the dough is smooth, elastic, and slightly sticky.
- Shape and Rest Dough: Remove the dough from the bowl and fold the sides toward the bottom center, forming a smooth round ball. Return it to the bowl, cover with plastic wrap, and let it rest for the first rise until doubled in size, approximately 1 to 2 hours.
- Prepare Chocolate Filling: In a mixing bowl, combine the unsalted butter, light brown sugar, chocolate hazelnut spread, dark cocoa powder, and fine sea salt. Mix until smooth and well incorporated.
- Roll Out Dough: On a floured surface, roll the risen dough into a 21 by 15-inch rectangle, with the longest side facing you. Spread the chocolate filling evenly over the dough, leaving a 1/2 inch border clean at the top edge.
- Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral and carefully place them into a parchment-lined 9x13 inch baking pan.
- Second Rise: Cover the pan with plastic wrap and allow the rolls to rise in a warm place for 1 to 2 hours, or until they have doubled in size. Meanwhile, preheat the oven to 325 F (162 C).
- Bake: Bake the cinnamon rolls for 35 minutes or until the tops are lightly golden brown.
- Make Chocolate Glaze: While the rolls are baking, whisk together the powdered sugar, chocolate hazelnut spread, whole milk, and vanilla until smooth and creamy.
- Cool and Glaze: Let the baked rolls cool in the pan on a wire rack for 15 minutes. Pour the chocolate glaze evenly over the warm rolls. Optionally, garnish with chocolate pearls, shavings, or sprinkles before serving.
Notes
- Measure dry ingredients accurately using the spoon-and-level method or a kitchen scale to ensure the correct dough consistency.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week; reheat gently before serving.
- You can substitute the hazelnut spread with your preferred brand; Bonne Maman Hazelnut Spread is recommended for its high quality.
- For best texture, all dairy ingredients should be at room temperature before mixing.
- If a stand mixer is unavailable, knead the dough by hand for about 15 minutes until smooth and elastic.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
