Description
Twist & Shout Chocolate Hazelnut Rolls are soft, fluffy sweet rolls filled with a luscious chocolate hazelnut spread, brown sugar, and cocoa powder, then baked to golden perfection and topped with a creamy Nutella cream cheese frosting. Perfect for breakfast or dessert, these rolls combine a tender yeast dough with rich, chocolaty filling and a melt-in-your-mouth glaze.
Ingredients
Scale
Dough
- ¾ cup 2% or whole milk
- ¼ oz active dry yeast
- 2 tbsp granulated sugar (24g)
- 4 tbsp unsalted butter, room temperature (57g)
- ¼ cup light brown sugar (48g)
- 1 large egg
- 2 tsp vanilla extract
- 1¾ cups bread flour (210g)
- 1¼ cups all-purpose flour (150g)
- ½ tsp salt
- Neutral oil (for greasing bowl)
Filling
- ¼ cup + 1 tbsp Nutella or chocolate hazelnut spread (93g)
- â…“ cup light brown sugar (64g)
- 1 tbsp cocoa powder
Frosting
- 3 tbsp Nutella (56g)
- 3 tbsp cream cheese (45g)
- ½ cup powdered sugar (60g)
- 1 tsp milk
Instructions
- Activate yeast: Warm the milk until lukewarm (about body temperature, 100-110°F/37-43°C). Sprinkle the active dry yeast over the milk and let it sit undisturbed for 5–10 minutes until foamy and activated.
- Mix wet ingredients: In a large bowl, combine granulated sugar, room temperature unsalted butter, light brown sugar, egg, and vanilla extract. Stir in the activated yeast mixture thoroughly.
- Make dough: Gradually add the bread flour, all-purpose flour, and salt to the wet ingredients, mixing to form a dough. Knead by hand for 8–10 minutes or with a mixer for 5–6 minutes until soft, smooth, and elastic.
- First rise: Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover with a clean towel or plastic wrap and let it rise in a warm spot until doubled in size, approximately 1 to 1½ hours.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Prepare dough for filling: On a floured surface, roll the dough out into a large rectangular shape evenly.
- Add filling and roll: Spread the Nutella evenly over the dough rectangle. Sprinkle the brown sugar and cocoa powder evenly on top. Starting from one long edge, roll the dough tightly into a log shape.
- Slice and arrange: Using a sharp knife, slice the roll into 1½-inch thick pieces. Arrange the slices cut side up in a greased baking dish, leaving some space for rising.
- Bake rolls: Bake in the preheated oven for 25–30 minutes or until the rolls are golden brown, puffed, and cooked through.
- Make frosting: While the rolls bake, beat together Nutella, cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost rolls: Remove the rolls from the oven and allow them to cool slightly. Frost warm rolls for a melty glaze or let cool more fully for a thicker frosting layer. Serve and enjoy!
Notes
- Ensure milk is lukewarm, not hot, to properly activate the yeast without killing it.
- You can substitute whole milk with 2% milk for a slightly lighter dough.
- Kneading by hand will take longer but gives great control over dough texture.
- Use a sharp serrated knife to slice the rolled dough to avoid squeezing the rolls.
- For a richer flavor, use room temperature ingredients to blend evenly.
- Leftover rolls can be stored in an airtight container and reheated gently before serving.
