Categories: Breakfast
Ingredients
- 2 pkg. active dry yeast
- 1/2 cup warm water
- 1/2 cup half and half
- 1/2 cup milk
- 2 tbsp sugar
- 2 tbsp butter, softened
- 2 tbsp Nutella
- 1 tbsp hazelnut flavoring syrup
- 1 tsp salt
- 1 tsp instant espresso powder
- 3 3/4 to 4 1/4 cups bread flour
- Filling:
- 1 cup Nutella
- 1/4 cup butter, melted
- 1 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp hazelnut flavoring syrup
- 1/2 tsp instant espresso powder
- Glaze:
- 1/2 cup confectioners' sugar
- 2 tsp butter, softened
- 2 tsp buttermilk
- 2 tsp hazelnut flavoring syrup
- Chopped hazelnuts
Directions
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Dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
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Turn dough into a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
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Punch dough down. Turn onto a lightly floured surface. Roll into a 20×16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2-inch of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a parchment-lined or greased 13×9-inch baking pan. Cover and refrigerate overnight.
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eheat oven to 350. Remove rolls from refrigerator; let rise in a warm place until almost doubled, about 45 minutes. Bake until golden brown, 25 to 30 minutes. Meanwhile, combine the confectioners’ sugar, butter, buttermilk, and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts.