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.
The cocoa powder makes the rolls denser. You can skip the cocoa powder completely if desired to get a lighter roll or less chocolate taste.If you love the glaze like I do, double the glaze recipe.The rolls can be made all the way up to the point before they go in the oven and then left overnight in the refrigerator to save time in the morning. Just bring your dish to room temperature as the oven is heating so that it is not ice cold going in the oven. I have had a cold dish explode on me before from the change in temperature :)
Chocolate Hazelnut Coffee Rolls https://www.threeolivesbranch.com/chocolate-hazelnut-coffee-rolls-2/ November 15, 2016