Sharing our favorite sweet rolls today! These Chocolate Hazelnut Sweet Rolls make the perfect surprise for your family and friends. Swirls of Nutella in every sweet bite.
Easy Homemade Sweet Rolls
There’s something so special about making homemade rolls. Especially in the winter, when it’s oh-so cold outside and you just want to get cozy. It’s the kind of 1-dish recipe that puts a smile on everyone’s faces when they see them sitting on the counter and that smell – so delicious! They are perfect to bake for any occasion and since baking is one of my favorite ways to show how much I care, I couldn’t wait to make these and share them.
Try my Perfect Cinnamon Rolls recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- all purpose flour– The all-purpose flour is the main dry ingredient for the rolls.
- granulated sugar– This fine sugar gives the rolls its sweetness.
- rapid rise yeast– Rapid rise yeast rises at a faster speed that the regular yeast. It’s generally available in the yeast section of the baking isle.
- kosher salt– Kosher salt is a coarse salt that is commonly used for cooking and baking.
- water– Warm water is added to the yeast to help activate.
- salted butter– I like to use salted butter for my cooking and baking, but unsalted is fine too.
- large egg– For consistency, I use large eggs for my cooking and baking.
- nutella– This chocolate hazelnut spread can be found near the peanut butter section of the grocery store.
- powdered sugar– Also referred to as confectioners sugar.
- heavy whipping cream– Heavy whipping cream is used to make the icing. Find it in the dairy section of the grocery store.
How To Make this Sweet Roll Recipe
- Combine 2 cups flour, sugar, dry yeast and salt in stand mixer bowl and mix with bread hook attachment until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg, mixing on low to combine. Mix on medium for 2 minutes, scraping bowl. Add 1 cup of flour, mix another minute on medium heat, scraping sides of bowl. Continue to stir in just enough remaining flour so that dough forms a ball that doesn’t stick to sides of bowl, about 3-4 more minutes. Transfer dough to a floured countertop.
Roll Dough
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread chocolate hazelnut spread over dough, stopping 1/2-inches from the edges on the long sides. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in prepared a 9×13 inch baking dish sprayed lightly with cooking spray. Place rolls in a warm (175 degrees F.) oven for 15 minutes. Should be just about doubled in size. Remove from oven, increase heat to 350 degrees F. Bake rolls for 20-22 minutes or until baked through. Remove and let cool.
- Place powdered sugar and heavy cream into a medium bowl whisking to combine. Should be a nice drizzling consistency. Add more cream to thin or more powdered sugar to thicken. Drizzle icing over rolls and serve with warmed or room temperature.
Roll to about 15 x 10-inch rectangle.
Spread with chocolate hazelnut spread leaving about 1/2 inch around borders.
Roll up, seam side down.
Use unflavored dental floss to make easy cuts in the dough.
Place rolls into a 9 x 13-inch baking dish that’s been lightly sprayed with cooking spray. Place in a warm oven for 15 minutes. 175 degrees F. works great.
Remove from warm oven, they should be about doubled in size. Increase temperature to 350 degrees F.
Bake for 20-22 minutes, until baked through. Remove and let cool.
How To Make Homemade Icing
Whisk the powdered sugar and heavy cream to make icing. Time to drizzle over rolls!
Not even kidding, these rolls blew us away. From start to finish you’re looking at about an hour. Not bad for amazing homemade sweet rolls!
How To Serve
Serve rolls warm with icing. Great for any brunch or weekend with family/friends.
How To Store Leftovers
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a heat proof plate as needed.
Chocolate Hazelnut Sweet Rolls
Equipment
- Oven
- stand mixer
- measuring cups
- measuring spoons
- 9 x 13 inch baking dish
Ingredients
- 4 1/2-5 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 packets Fleischmann’s® RapidRise Yeast
- 1 teaspoon kosher salt
- 1 1/2 cups water
- 6 tablespoons butter salted
- 1 large egg
- 1 cup chocolate hazelnut spread
Sweet Icing
- 2 cups powdered sugar
- 1/4 cup heavy whipping cream
Instructions
- Combine 2 cups flour, sugar, dry yeast and salt in stand mixer bowl and mix with bread hook attachment until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg, mixing on low to combine. Mix on medium for 2 minutes, scraping bowl. Add 1 cup of flour, mix another minute on medium heat, scraping sides of bowl. Continue to stir in just enough remaining flour so that dough forms a ball that doesn’t stick to sides of bowl, about 3-4 more minutes. Transfer dough to a floured countertop.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread chocolate hazelnut spread over dough, stopping 1/2-inches from the edges on the long sides. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in prepared a 9×13 inch baking dish sprayed lightly with cooking spray. Place rolls in a warm (175 degrees F.) oven for 15 minutes. Should be just about doubled in size. Remove from oven, increase heat to 350 degrees F. Bake rolls for 20-22 minutes or until baked through. Remove and let cool.
- Place powdered sugar and heavy cream into a medium bowl whisking to combine. Should be a nice drizzling consistency. Add more cream to thin or more powdered sugar to thicken. Drizzle icing over rolls and serve with warmed or room temperature.
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Your recipes are very delicious. I would love to try these.
Can I make them not cook them and freeze them for a couple of days , put in refrigerator overnight to thaw and cook in morning?
Yes, I think that would be just fine Sharon. Make sure they are thawed completely before baking.
Homemade rolls can be tricky, but these look amazing! Love the chocolate hazelnut twist!
These look decadent & delicious!
These look like absolute heaven – my boys would go nuts for these!!
How much yeast? You don’t have it listed in the ingredients.
Ummmm…and where is the butter?
Chocolate and hazelnut is one of my favorite dessert combinations, so I’m thinking these cinnamon rolls would win me over in one bite.
Love the chocolate hazelnut spread in these!
You don’t mention the yest in the ingredients so how much yeast do I use?
These look dangerously good!
It’s only 6am here, which means I totally have time to get my breakfast on! These are GLORIOUS!
Where is the yeast in your ingredients,how many packs are needed. Thanks
I think it’s two packets. I went to the Fleischmann Beginner’s Caramel Roll Recipe and it indicates 2 packets to 1 1/2 cups of water