Chocolate Hazelnut Coconut Sweet Rolls

Four chocolate swirl buns rest on a cooling rack, with the bun in front drizzled generously with chocolate sauce. A spoon with extra sauce sits nearby on the wire rack.

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Chocolate Hazelnut Coconut Sweet Rolls

Gooey sweet rolls with Nutella in every bite!

Prep Time20

Cook Time20

Rise Time1 45

Total Time2 25

Course: Bread

Cuisine: American

Keyword: Nutella, Rolls

Servings:

Equipment

Stand mixer

Ingredients

4 cups unbleached all-purpose flour
2 ¼ teaspoons active dry yeast
1 cup milk 2% or whole
⅓ cup granulated sugar
¼ cup (2 ounces) unsalted butter
1 ½ teaspoons Kosher salt
2 extra-large eggs at room temperature and lightly beaten
½ teaspoon pure vanilla extract
1 cup Nutella or chocolate hazelnut spread divided
⅓ cup chopped hazelnuts lightly toasted
1 cup sweetened shredded coconut chopped
2 to 3 tablespoons milk

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. In a small saucepan over medium heat, warm the milk, sugar, and butter just until warm and the butter is melted (120ºF to 130ºF). Add the milk mixture to the flour mixture along with the eggs. Beat on low to medium low until the mixture comes together, about 1 minute. Turn the speed to medium and knead for 3-5 minutes (the mixture will be somewhat sticky). Transfer the dough to a lightly floured surface and shape into a ball. Spray the inside of the mixing bowl with non-stick spray and place the dough inside the bowl. Cover with a sheet of plastic wrap and let rise in a warm, draft free space until double in size, about 1 hour.
Turn the dough out onto a well floured surface. Cover again and let rest for 10 minutes. Meanwhile, line a large, rimmed baking sheet with a sheet of parchment; set aside. Roll the dough out into a 12 x 9-inch rectangle. Spread ⅔ cup of Nutella over the dough, leaving a 1-inch edge along one of the long sides. Sprinkle the hazelnuts and coconut over the hazelnut spread. Roll up the dough, starting with the long side of the dough with the filling spread to the edge. Pinch the dough at the 1-inch edge without filling to seal. Slice the roll into 9 (1-inch) pieces. Arrange 2 inches apart on the prepared baking sheet and gently press. Cover and let rise until nearly double in size, about 45 minutes
Preheat the oven to 350º F. Bake for 20 minutes or until golden brown. Cool 5 minutes on the baking sheet. Transfer the rolls (still on the parchment) onto a wire rack to cool slightly.
In a small bowl, stir together the remaining hazelnut spread with enough milk to make a drizzling consistency, starting with 2 tablespoons and adding more milk if needed. Drizzle the icing over the rolls. Enjoy!

Notes

Once the rolls are sliced and placed on a parchment-lined baking sheet, they can be covered and refrigerated for an overnight rise. Do not refrigerate for more than 12 hours.

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