Chocolate Hazelnut Cinnamon Rolls
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Perfect paired with a cup of coffee or just as an afternoon sweet treat!
Category Coffee Cakes/Sweet Braids Serves 12 rolls
Cooking Time 02:40 Kid Friendly Yes
 
Chocolate Hazelnut Cinnamon Rolls
1
 
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Perfect paired with a cup of coffee or just as an afternoon sweet treat!
Category Coffee Cakes/Sweet Braids
Serves 12 rolls
Cooking Time 02:40
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
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
 
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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