Description
Delight in these fluffy chocolate cinnamon rolls featuring a soft tangzhong dough, rich chocolate-cinnamon filling, and a luscious Nutella icing. Perfect for a special breakfast or decadent dessert, these rolls combine the classic warmth of cinnamon with indulgent chocolate hazelnut spread in every bite.
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 the bread flour and water. Cook over medium heat, whisking constantly for 5 minutes until the mixture thickens into a smooth, paste-like slurry. Remove from heat and scrape into a bowl to cool while you prepare the rest.
- Prepare Dough Ingredients: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, egg, vanilla paste or extract, and the cooled tangzhong.
- Knead Dough: Using the mixer on low speed, mix until a rough dough forms about 2 minutes. Then add the softened unsalted butter a half tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 10 minutes or until the dough is smooth and elastic.
- Shape and Rest Dough: Remove the dough from the bowl and shape into a smooth round ball by pulling the edges down to the bottom center. Place back in the bowl, cover with plastic wrap, and let it rest.
- Make Chocolate Filling: Mix together the unsalted butter, light brown sugar, chocolate hazelnut spread, dark cocoa powder, and fine sea salt until smooth and well combined.
- Roll Dough: On a floured surface, roll the dough out to a 21×15 inch rectangle keeping the longest side nearest to you. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border at the top edge.
- Cut and Roll Strips: Use a pizza cutter to divide the dough into 12 strips about 1 3/4 inches wide. Roll each strip tightly away from you and place them seam side down into a parchment-lined 9×13 inch baking pan.
- First Rise: Cover the pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Simultaneously, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the rolls in the preheated oven for 35 minutes or until the tops are lightly golden brown.
- Make Chocolate Glaze: While rolls bake, whisk together powdered sugar, chocolate hazelnut spread, whole milk, and vanilla paste or extract until smooth.
- Cool and Ice: Remove the rolls from the oven and let cool in the pan on a wire rack for 15 minutes. Pour the glaze evenly over the warm rolls, garnish as desired with chocolate pearls, shavings, or sprinkles, then serve.
Notes
- Measure dry ingredients using the spoon-level method or a kitchen scale to avoid dense dough caused by too much flour.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 1 week; reheat to room temperature before serving.
- Use your preferred high-quality chocolate hazelnut spread for best flavor; Bonne Maman is recommended as a premium alternative to Nutella.
- Ensure all dairy ingredients and egg are at room temperature for proper dough consistency.
- Letting the rolls rise fully doubled ensures fluffy texture and light crumb.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
