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Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Emily
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Fluffy Chocolate Cinnamon Rolls with Nutella Icing are a decadent twist on the classic breakfast treat. Made with a tender Tangzhong dough, rich chocolate cinnamon filling, and a luscious chocolate hazelnut glaze, these rolls are perfect for breakfast or dessert. Soft, gooey, and packed with chocolate flavor, they promise a delightful indulgence baked to golden perfection.

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

  1. 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 forms a thick paste-like slurry. Scrape it into a bowl and let it cool completely.
  2. Combine Dry Ingredients: In a stand mixer bowl, mix the bread flour, granulated sugar, instant yeast, and fine sea salt until fully combined.
  3. Add Wet Ingredients and Tangzhong: Add the heavy cream, whole milk, egg, vanilla paste or extract, and the cooled tangzhong to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until a rough dough ball forms.
  4. Incorporate Butter: With the mixer still running on low, add the softened unsalted butter half a tablespoon at a time, allowing each addition to fully incorporate. Continue kneading for 10 minutes until the dough becomes smooth and elastic.
  5. Shape Dough: Remove the dough from the bowl and gather the sides down to the bottom center, forming a smooth round ball. Place it back into the bowl, cover tightly with plastic wrap, and let it rest.
  6. Prepare Chocolate Filling: In a medium bowl, combine the unsalted butter, light brown sugar, chocolate hazelnut spread, dark cocoa powder, and fine sea salt. Mix until smooth and well blended.
  7. Roll Out Dough: On a floured surface, roll the dough into a 21 x 15 inch rectangle, with the longest side facing you. Evenly spread the chocolate filling over the dough surface, leaving a 1/2-inch clear border at the top edge.
  8. Cut and Roll: Using a pizza cutter, slice the dough into 12 strips, each 1 3/4 inches wide. Roll each strip tightly away from you into a spiral and carefully place them into a parchment-lined 9x13 inch baking pan.
  9. Proof Rolls: Cover the pan with plastic wrap and let the rolls rise at room temperature for 2 hours or until they double in size. In the meantime, preheat your oven to 325 degrees F (162 degrees C).
  10. Bake Rolls: Bake the cinnamon rolls in the preheated oven for 35 minutes until the tops are lightly golden brown and cooked through.
  11. Prepare Chocolate Glaze: While baking, whisk together powdered sugar, chocolate hazelnut spread, whole milk, and vanilla paste or extract in a bowl until smooth and glossy.
  12. Cool and Ice: Remove the rolls from the oven and let them cool in the pan on a wire rack for 15 minutes. Pour the chocolate glaze generously over the warm rolls. Optionally, garnish with chocolate pearls, shavings, or sprinkles before serving.

Notes

  • Measure your dry ingredients properly using the spoon-and-level method or a kitchen scale to avoid dense dough.
  • Leftover rolls can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 1 week. Reheat gently before serving.
  • You can use any preferred high-quality chocolate hazelnut spread; Bonne Maman is a recommended brand.
  • Ensure all wet ingredients are at room temperature for best dough consistency and rise.
  • If the dough is too sticky during rolling, lightly dust the surface and rolling pin with flour to prevent sticking.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 50 mg

Find it online: https://creamypot.com/fluffy-chocolate-cinnamon-rolls-with-nutella-icing-recipe/