This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBiasMaking a sweet or cinnamon roll is something that happens every holiday. It has become quite the tradition and I love to make a variation for all of our friends and family. One of my favorite, sweet flavors is this Chocolate Hazelnut Coffee Rolls batch!
In college I studied abroad in Italy and absorbed an obsession with chocolate hazelnut! It was fairly common that you would find us studying with an open jar of the spread, dunking fruit and breadsticks into the tub. They love their chocolate and hazelnut in Italy, and you can find the combination in many foods like gelato, candy, and more. Ever since I returned, I have kept this love of chocolate and hazelnut and try to use it whenever I can. Making a roll featuring these flavors was an obvious choice!
I had some International Delight® Chocolate Hazelnut Creamer in the house and thought it would be a perfect addition to inserting more flavor in the rolls! I also have a International Delight® Peppermint Mocha Creamer which I am loving for the holidays! We love to have these creamers on hand as they are a fantastic addition to our morning coffee. The creamers are perfect because we can have different flavors available for all of our friends and family over the holidays so that everyone gets their perfect cup of coffee. They are also fun to get creative with in your favorite recipes!
They are incredibly easy to find in the refrigerated section of your local Wal-Mart. International Delight® is also doing an in-store demo at select stores through Thanksgiving weekend for some more inspiration.
To make the Chocolate Hazelnut Coffee Rolls, get the dough mixed, kneaded, and let it rise. Then it is time to assemble!
Roll out the dough until it is approximately 15 x 9 inches. Make your filling by mixing the cream cheese and instant coffee. Stir to combine. Spread it out over the dough. Then take the chocolate hazelnut spread and spread it across the cream cheese mixture. You can use more to taste if you wish. Sprinkle the hazelnuts and chocolate chips on top.
Then roll up the dough from the longer edge to make a long log. Cut it in half, then each piece in half again, so you have four log pieces. Each piece can then be cut into three rolls, for a total of twelve. Line your baking dish with 1 Tbsp melted butter and sprinkle with some sugar. Then line up your rolls, 3×4. Cover with plastic wrap and let them rise until doubled in size, approximately 45 minutes. This is the point where you can stop and leave them overnight for a fast breakfast! Just pop them in the refrigerator after the rolls have risen the second time.
After the Chocolate Hazelnut Coffee Rolls are done, top them with the glaze, some additional hazelnuts, chocolate chips, and caramel sauce as desired. Serve with some coffee, including the Chocolate Hazelnut Creamer, and enjoy!
- 1/3 cup milk
- 1 package active dry yeast (1/4 oz, not instant yeast)
- 1/2 cup warm water (as per yeast package directions, typically 100-110F)
- 1/4 cup coffee creamer International Delight Chocolate Hazelnut
- 1/4 cup sugar (plus more for dish)
- 1/3 cup unsalted butter melted (plus 1 Tbsp, separated, for pan)
- 1 tsp salt
- 1 large egg
- 1/4 cup cocoa powder (see note)
- 4 cups flour
- 8 oz cream cheese room temperature
- 2-3 tsp instant coffee (optional)
- 1/2 cup chocolate hazelnut spread
- 1/3 cup chopped hazelnuts (optional)
- 1/4 cup chocolate chips (optional)
- Scald your milk by heating 1/3 cup of milk over medium high heat in a skillet. Once the milk is simmering, turn the heat off. You should have approximately 1/4 cup left. Measure out the 1/4 cup milk and discard the rest. (This is important because milk has a protein that prohibits yeast from rising properly. Heating the milk will break this protein and allow the yeast to do its thing).
- In a small bowl, dissolve yeast in 1/2 cup warm water as per package directions for the correct temperature to ensure that you keep your yeast alive (typically between 100-110F).
- In a large bowl, mix the 1/4 cup scalded milk, 1/4 cup coffee creamer, sugar, melted butter, salt, egg, and cocoa powder. Let it sit if the temperature of this mixture is over 110F otherwise it will kill the yeast. Once at 110F or below, add the yeast mixture and mix to combine.
- Add in 2 cups of flour and mix until smooth. Add additional flour, 1/2 cup at a time, until the dough is easy to handle (the amount of flour that you need will vary).
- Roll the dough out onto a lightly floured surface and knead for 5 to 10 minutes. Place the dough into a greased bowl (you can use 1-2 tsp of vegetable oil to coat the bowl you mixed everything in). Cover bowl with saran wrap and then a kitchen towel. Let sit until the dough has doubled in size, approximately 60-90 minutes.
- When dough has doubled in size, punch it down. Then put it back on a floured surface and using a rolling pin, roll the dough into a rectangle approximately 15x9 inches.
- Combine the filling's cream cheese and instant coffee in a small bowl. Spread the mixture over the dough in a thin layer. Depending on the exact size of your dough, you may need a little more to coat it all.
- Spread the chocolate hazelnut spread over the cream cheese. Sprinkle with chopped hazelnuts and chocolate chips if you are using them.
- From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal.
- Using a serrated knife, cut the log in half. Then cut each half into half again so that you have four equal pieces. Lining up two pieces at a time, cut each into three rolls so that you have a total of 12 rolls.
- Coat the bottom of your 9x13" baking dish with some additional melted butter (approximately 1 Tbsp) and sugar to coat. Place the cinnamon roll slices close together (four rows of three) in the dish and let them rise until the dough has doubled again, approximately 45 minutes. (If you are making these the night before, once the rolls have doubled in size, cover them in plastic wrap and place them in the refrigerator. In the morning, pull them out to warm to room temperature before baking).
- Preheat the oven to 350F. Once the rolls have doubled in size, place them in the oven and bake for about 30 minutes or until they are starting to brown.
- While the rolls are baking, prepare the icing. Whisk the cream cheese in a stand mixer until creamy. Add the coffee creamer and whisk in until combined. Add in the powdered sugar and whisk until smooth. If the cream cheese is lumpy, you can heat this mixture at any point in a microwave safe bowl for 10 seconds at a time until smooth again.
- When the rolls are done, let them cool slightly and then top with the icing. Finish with sprinkling additional chocolate chips, hazelnuts, and caramel sauce as desired. Serve warm.