Description
These Fluffy Chocolate Cinnamon Rolls with Nutella Icing feature a soft, tender dough enriched with a tangzhong starter, filled with a rich chocolate cinnamon mixture, and topped with a creamy chocolate hazelnut glaze. Perfect for a decadent breakfast or dessert treat that combines classic cinnamon rolls with indulgent chocolate flavors.
Ingredients
Scale
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla paste or extract
- Tangzhong from above
- 6 tablespoons unsalted butter, cool room temperature
Chocolate Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup chocolate hazelnut spread
- 3 tablespoons dark cocoa powder
- 1/4 teaspoon fine sea salt
Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup chocolate hazelnut spread
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or extract
Instructions
- Make Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 teaspoon vanilla, and the cooled tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
- Add Butter: With the mixer running on low, add 6 tablespoons unsalted butter 1/2 tablespoon at a time, allowing each addition to fully incorporate. Continue kneading for 10 more minutes until the dough is smooth and elastic.
- First Proof: Shape the dough into a smooth round ball by pulling the sides underneath. Place back in the bowl, cover with plastic wrap, and let rise until doubled in size, about 1 to 2 hours.
- Prepare Filling: Combine 1/2 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup chocolate hazelnut spread, 3 tablespoons dark cocoa powder, and 1/4 teaspoon fine sea salt until smooth.
- Roll and Fill: On a floured surface, roll the dough into a 21×15 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border at the top.
- Cut and Roll: Using a pizza cutter, cut into 12 strips approximately 1 3/4 inches wide. Roll each strip away from you and place into a parchment-lined 9×13 inch baking pan.
- Second Proof: Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours until doubled in size. Meanwhile, preheat the oven to 325 F (162 C).
- Bake: Bake the cinnamon rolls for 25-35 minutes until the tops turn lightly golden brown.
- Make Glaze: While baking, whisk together 1 cup powdered sugar, 1/4 cup chocolate hazelnut spread, 1/4 cup whole milk, and 1 teaspoon vanilla until smooth.
- Cool and Glaze: Let rolls cool in the pan on a wire rack for 15 minutes, then pour the chocolate glaze over them. Garnish with chocolate pearls, shavings, or sprinkles if desired and serve.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale to avoid using too much flour.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Rewarm before serving.
- Use your preferred brand of chocolate hazelnut spread; Bonne Maman Hazelnut Spread is recommended for higher quality.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
