I love cinnamon rolls so I thought to make another type, but this time I wanted it chocolatey and with nuts, and I chose hazelnuts because I haven’t had this for some time.
It turned out sweet & delicious!
If you’ve tried both flavors of cinnamon rolls & chocolate hazelnut, let me know what was your favourite.
Ingredients:
1 cup lukewarm milk
¼ cup sugar
¼ cup butter
1 tsp yeast
2¾ cups all purpose flour
½ tsp baking powder
⅓ cup sugar
⅓ cup butter
1 cup chocolate chips, or 105g
1 tbsp butter
2 tbsp milk or 1 tbsp
½ tsp vanilla extract
1 cup icing sugar
So the way I did it, I organized all the ingredients in groups, dough, then filing & frosting.
I started with the dough, covered it then I did the filling, and left the frosting for last, after the rolls are ready & out from the oven.
Dough:
1 cup lukewarm milk
¼ cup sugar
¼ cup butter
1 tsp yeast
2¾ cups all purpose flour
½ tsp baking powder
Into a bowl add the lukewarm milk, yeast, baking powder & sugar.
If the butter is room temperature you can add it too, if not then let the yeast activate for a few minutes.
Mix all together then add on top the flour.
Mix and knead, cover & put aside.
Filling:
Toast for 5-10 minutes
1 cup hazelnuts
When it’s a little cooled down, scrape the hazelnuts with your hands to remove the skin.
In a pan add
⅓ cup sugar
⅓ cup butter
1 cup chocolate chips, or 105g chocolate
I didn’t have chocolate chips so I used chocolate bars, sliced it and measured 1 cup.
In a high speed blender, blend hazelnuts and then add the rest of the ingredients, if you want it more smooth & creamy in texture add a few tablespoons of milk.
I preferred it this way.
You can even add a few tablespoons of vegan cream cheese too.
Sprinkle flour on the surface you are going to work on, and sprinkle flour on top of your dough.
Flatten it with a roller into triangles, don’t make it too thin, around 18 inches in diameter.
Roll it from the wide angle and cut into 8 pieces.
Place it into a baking pan,cover with a towel and preheat your oven at 350.
When the oven is ready, place your dessert and bake for around 20-30 minutes, or until you see it browned.
Take it out, prepare the frosting and pour on top.
Ingredients
- 1 cup lukewarm milk
- ¼ cup sugar
- ¼ cup butter
- 1 tsp yeast
- 2¾ cups all purpose flour
- ½ tsp baking powder
- ⅓ cup sugar
- ⅓ cup butter
- 1 cup chocolate chips, or 105g
- 1 tbsp butter
- 2 tbsp milk or 1 tbsp
- ½ tsp vanilla extract
- 1 cup icing sugar
Instructions
So the way I did it, I organized all the ingredients in groups, dough, then filings & frosting.
I started with the dough, covered it then I did the filling, and left the frosting for last, after the rolls are ready & out from the oven.
Dough:
1 cup lukewarm milk
¼ cup sugar
¼ cup butter
1 tsp yeast
2¾ cups all purpose flour
½ tsp baking powder
Into a bowl add the lukewarm milk, yeast, baking powder & sugar.
If the butter is room temperature you can add it too, if not then let the yeast activate for a few minutes.
Mix all together then add on top the flour.
Mix and knead, cover & put aside.
Filling:
Toast for 5-10 minutes
1 cup hazelnuts
When it's a little cooled down, scrape the hazelnuts with your hands to remove the skin.
In a pan add
⅓ cup sugar
⅓ cup butter
1 cup chocolate chips, or 105g chocolate
I didn't have chocolate chips so I used chocolate bars, sliced it and measured 1 cup.
In a high speed blender, blend hazelnuts and then add the rest of the ingredients, if you want it more smooth & creamy in texture add a few tablespoons of milk.
I preferred it this way.
You can even add a few tablespoons of vegan cream cheese too.
Sprinkle flour on the surface you are going to work on, and sprinkle flour on top of your dough.
Flatten it with a roller into triangles, don't make it too thin, around 18 inches in diameter.
Roll it from the wide angle and cut into 8 pieces.
Place it into a baking pan,cover with a towel and preheat your oven at 350.
When the oven is ready, place your dessert and bake for around 20-30 minutes, or until you see it browned.
Take it out, prepare the frosting and pour on top.
