Name: Chocolate Hazelnut Sweet Rolls
Prep time: 30 min
Total time: 60 min
Yield: 12
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; 2 cups powdered sugar; 1/4 cup heavy whipping cream

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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.

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.

You’ll start by adding your warm water and butter to some dry ingredients. Make sure your dough hook is attached.

How To Make 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 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.

Transfer dough to a floured countertop.

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!

Enjoy!