Posts Tagged ‘cinnamon bun

06
Mar
11

Chocolate Hazelnut Rolls

Notella” idea #2: Rolls with a Twist

For a new take on the classic cinnamon roll, consider using your chocolate hazelnut spread as a filling. I wasn’t sure how this would turn out, but it was just what I hoped for. Neither the dough nor the filling is too sweet; the sugary frosting has that area covered. The hazelnuts play an important role as well, contributing both flavor and crunch.

This recipe takes a while to make, but it’s not especially work intensive. Most of the time is spent waiting for the dough to rise. You can do most of the work the day before you plan to bake them, if you like.

Finally, if you’ve already used up your notella on…I don’t know…banana surprise muffins, perhaps, or if you’re just looking for a regular old cinnamon roll recipe, I’ve provided instructions for that as well.

This recipe makes seven rolls.

(An odd number, I know, but it fits nicely in an 8 inch square or round baking dish.)

Ingredients:

For the dough:

1/2 cup warm water (110-115 degrees)

1 packet active dry yeast

1 tsp + 1/4 cup sugar

1/4 cup canola oil, plus extra for the bowl

1/2 cup non-dairy milk (I used almond milk)

2 cups all purpose flour, plus extra for kneading

1 cup whole wheat pastry flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

For the chocolate hazelnut filling:

about 1/3 cup homemade chocolate hazelnut spread

1/4 to 1/2 cup chopped hazelnuts, optional

For a traditional cinnamon bun filling:

1/4 cup melted Earth Balance

1/2 cup sugar

2-3 tbs ground cinnamon

For the frosting:

1/4 cup Earth Balance

1/2 cup powdered sugar

1 heaping tbs cocoa powder

1 tbs non-dairy milk

Directions:

In a small bowl, combine the warm water, yeast, and 1 tsp sugar. Mix with a fork until yeast is dissolved, then set aside to proof for 5-10 minutes.

In a large mixing bowl, whisk together the non-dairy milk, oil, and 1/4 cup sugar.

In a medium mixing bowl, combine the dry ingredients.

When the yeast looks foamy, add it to the wet ingredients and stir to combine.

Add the dry ingredients to the wet, approximately one cup at a time, and fold it in with a spatula.

On a clean, floured work space, knead the dough until it forms a smooth ball, about 3-5 minutes.

Coat a clean mixing bowl with oil and place the dough ball in it to rise. Cover with oiled plastic wrap and place in a warm location. It should rise until it has approximately doubled in volume, about an hour or an hour and a half. When it’s ready, it should not spring back up if you press the top with your finger.

When the dough has finished rising, place it on a lightly floured work surface. Punch it down and knead once or twice. Then, roll it into an 8×12 inch rectangle.

If your chocolate hazelnut spread has been in the refrigerator, microwave it for a few seconds until it is an easily spreadable consistency. Then spread it on the dough. Leave about a 1/2 inch border. If you like, you can spread some of the chopped hazelnuts on top of the notella.

(Note: If you prefer the traditional cinnamon filling, just brush the melted Earth Balance on the dough and sprinkle an even layer of sugar and cinnamon over top. Still, leave a 1/2 inch border.)

Beginning at one of the short ends, roll the dough tightly to form a log.

Cut the log into seven rolls. I like to use thread to cut through the dough, but a sharp knife should do the trick as well. If the ends of the log are messy, cut them off and discard them.

Place the rolls in a greased 8×8 square or 8 inch round pan and top with the chopped hazelnuts (optional).

If you plan to bake these as soon as possible, set the pan aside so that the dough can rise for a second time. Pick a warm place again, and leave the dough for 45 minutes – 1 hour. It should expand to fill the pan.

If you plan to bake these within 24 hours, cover the pan and put it in the refrigerator until ready to bake.

Bake for about 25 minutes at 350 degrees, until the tops turn golden brown.

To prepare the frosting, just beat all of the ingredients together with an electric mixer.

I waited a few minutes for the rolls to cool, then I applied the frosting in a zig zag pattern. I used a plastic bag with a small hole cut in the bottom as a makeshift pastry bag.

Serve warm.




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