Chocolate Hazelnut Cinnamon Rolls
Ingredients
- 1 envelope Fleischmann's® Traditional Yeast
- 1/2 cup + 1 tsp sugar
- 1/4 cup warm water (100° to 110°F)
- 3/4 cup mashed potatoes
- 1/4 cup butter, softened
- 1 teaspoon salt
- 2 egg
- 1/4 cup buttermilk
- 1/4 cup milk
- 1/2 teaspoon pure vanilla extract
- 3-1/2 to 4-1/2 cups flour
Filling
- 1/2 cup chocolate hazelnut spread
- 1/4 cup butter, melted
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 3/4 cup chopped hazelnuts, toasted
Frosting
- 1/4 cup chocolate hazelnut spread
- 2 cups powdered sugar
- 3 tablespoons butter
- 1/2 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- 1/2 cup chopped hazelnuts, toasted
PRODUCTS
Instructions
- Dissolve yeast and 1 teaspoon sugar in warm water.
- Combine mashed potatoes, butter, salt and 1/2 cup sugar in a large mixer bowl. Add eggs, buttermilk, milk and yeast mixture. Add vanilla and beat until well combined. Add flour, one cup at a time, until a soft dough forms.
- Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour.
- Punch down dough. Roll dough into an 18 x 12-inch rectangle. Mix 1/2 cup chocolate hazelnut spread and butter. Spread over dough. Combine sugar and cinnamon; sprinkle over dough to within 1/2-inch of edges. Sprinkle on hazelnuts.
- Roll up dough starting with the short end. Pinch seam to seal. Cut dough into 12 equal sized rolls. Place rolls, cut side down, in a greased 13 x 9-inch baking pan. Cover and let rise until doubled, about 30 to 45 minutes.
- Bake in a preheated 350°F oven for 25 to 30 minutes until golden brown. Cool pan on wire rack.
- Beat 1/4 cup chocolate hazelnut spread, powdered sugar, butter, vanilla and milk in a small bowl until smooth. Spread over warm rolls. Top with 1/2 cup chopped toasted hazelnuts.
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