If you’re on the lookout for a sweet treat that’s irresistibly soft, fragrantly nutty, and beautifully swirled with luscious chocolate, then I have just the thing for you. The Chocolate-Hazelnut Swirl Rolls Recipe offers a magical twist on classic rolls, combining tender dough with a rich spread of chocolate and crunchy roasted hazelnuts. Whether it’s for a cozy weekend brunch or a special gathering, these rolls are so delectable you’ll find yourself happily reaching for seconds. Let me walk you through everything you need to know about making and enjoying these delightful swirls.

Chocolate-Hazelnut Swirl Rolls Recipe - Recipe Image

Ingredients You’ll Need

Believing in simple ingredients is key here. Each component plays its part in creating those soft, buttery layers and the nutty chocolate flavor that makes this recipe stand out. Let’s take a look at what you’ll need and why they matter.

Lukewarm milk (250 ml): Perfect temperature to activate the yeast without killing it, ensuring a fluffy dough.
Dry baker’s yeast (2.5 cc): The magic agent that helps your dough rise beautifully.
Unsalted butter, melted and lukewarm (80 g): Adds richness and tenderness to the dough.
Runny honey (2.5 tbsp): Natural sweetness that helps with browning and flavor depth.
Natural vanilla extract (1.5 tbsp): Infuses a lovely aromatic warmth in every bite.
Egg (1 whole + 1 yolk): Provides structure in the dough and a glossy finish on top.
Flour (500 g + 1 tbsp for filling): The foundation of your dough and filling texture.
Salt (1 cc): Balances the sweetness and enhances overall flavor.
Spread (5 tbsp): The creamy base for your filling, helping everything stick and swirl perfectly.
Softened sweet butter (40 g): Blends into the filling for richness and smooth texture.
Dark pastry chocolate, crushed (45 g): Deep cocoa notes with a slight snap in every swirl.
Hazelnuts, a handful: Toasted and crushed, they add that signature crunch and nutty flavor.
Agave syrup (to drizzle): Adds a shiny finish and a touch of extra sweetness right out of the oven.

How to Make Chocolate-Hazelnut Swirl Rolls Recipe

Step 1: Activate the Yeast

Your journey to luscious swirls begins with waking up the yeast. Pour the dry yeast into lukewarm milk, cover it gently with a cloth, and let it rest in a cozy, warm spot for 10 minutes. You’ll know it’s ready when it becomes frothy and bubbly, signaling a perfectly active yeast ready to work its magic.

Step 2: Prepare Your Dry and Wet Ingredients

In one bowl, whisk together your flour and salt — this will ensure salt doesn’t inhibit yeast function later. In a separate container or your food processor bowl, combine the melted butter, honey, vanilla extract, and the bubble-ready milk mixture. This duo lays the foundation for a tender, flavorful dough.

Step 3: Mix and Knead the Dough

Gradually add the dry ingredients to your wet mixture in three parts, mixing gently to combine. Once you’ve got a loose dough, add the lightly beaten egg then switch to the dough hook on medium-low speed. Knead for about 8 minutes; you’re aiming for a stretchy, elastic dough that easily pulls from the bowl. Cover it with a damp cloth and place somewhere warm to double in size — an hour or more depending on your room temperature.

Step 4: Toast and Prepare Hazelnuts

While the dough rises, toast your hazelnuts on a baking sheet at 180 degrees Celsius for 5 minutes. After roasting, rub them in a cloth to peel away the skins, then crush them roughly. This gives you that wonderful nutty crunch that’s integral to this recipe’s texture.

Step 5: Make the Filling

Mix together the spread, softened butter, and one tablespoon of flour until smooth and well combined. This rich, creamy filling will make your rolls irresistibly moist and flavorful when combined with the chocolate and hazelnuts.

Step 6: Roll Out and Fill the Dough

Lightly flour your work surface and roll your dough out into a rectangle about 42 by 28 centimeters. Spread your luscious filling evenly across the surface using a spatula. Scatter the crushed dark chocolate and toasted hazelnuts on top, saving a bit of hazelnuts to sprinkle later. This layering is where the magic in the Chocolate-Hazelnut Swirl Rolls Recipe really starts to shine.

Step 7: Shape and Cut the Rolls

Roll the rectangle tightly from the short side to form a log. Using a sharp ceramic knife, slice this log into 15 equal pieces. Next, position each piece flat and close together in a baking dish lined with parchment paper. Cover with a tea towel and allow the rolls to rise again for 20 to 30 minutes until they puff up and touch each other gently.

Step 8: Bake and Finish

Preheat your oven to 200 degrees Celsius. Brush each roll with a mixture of egg yolk and water for that gorgeous golden sheen. Bake for about 8 minutes until the rolls develop a lovely golden crust. Right out of the oven, give them a quick brush with agave syrup for shine and sprinkle with your reserved crushed hazelnuts for a final nutty flourish.

How to Serve Chocolate-Hazelnut Swirl Rolls Recipe

Garnishes

Adding a glaze with agave syrup right after baking creates a glossy, appetizing finish that’s hard to resist. For an extra-special touch, sprinkle a few more crushed hazelnuts on top to highlight the nutty crunch each bite will offer.

Side Dishes

These rolls pair beautifully with a steaming cup of coffee or hot chocolate. If you want to serve them as part of a larger brunch, try alongside fresh fruit or a light yogurt salad for balance.

Creative Ways to Present

For a dazzling presentation, serve your Chocolate-Hazelnut Swirl Rolls in a decorative basket lined with a linen napkin or arrange them on a tiered cake stand. You might even warm them slightly and offer small bowls of whipped cream or fresh berries for a decadent accompaniment.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover rolls in an airtight container or zip-top bag. They’ll stay fresh for up to 2 days at room temperature, making them perfect for enjoying without any rush.

Freezing

If you want to keep your Chocolate-Hazelnut Swirl Rolls Recipe fresh for longer, freeze the cooked rolls individually wrapped in plastic wrap then placed in a freezer-safe bag. They’ll keep well for up to a month and thaw quickly when you’re ready to indulge.

Reheating

To reheat, unwrap and warm rolls in a preheated oven at 160 degrees Celsius for 5-7 minutes. This brings back that soft, buttery texture and revives the shine on top if you add a touch more syrup after warming.

FAQs

Can I use salted butter instead of unsalted?

While unsalted butter is preferred to control salt levels precisely, salted butter can work in a pinch. Just reduce or omit the added salt to avoid over-seasoning.

What type of chocolate is best for the filling?

Dark pastry chocolate with a rich cocoa content is best—it melts nicely and balances the sweetness with slight bitterness, but you can use any good-quality chocolate that you enjoy.

Can I substitute honey with another sweetener?

Absolutely! Maple syrup or agave syrup can replace honey and will still provide sweetness and moisture for the dough.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and looks puffy. A handy test is gently poking it—if the indentation springs back slowly, it’s perfect for the next step.

Is it necessary to toast the hazelnuts?

Toasting brings out the nutty flavor and helps loosen the skins, making the texture and taste far more appealing. It’s a small step that truly elevates the rolls.

Final Thoughts

There’s something so comforting about baking bread, especially one filled with the richness of chocolate and the warmth of toasted hazelnuts. This Chocolate-Hazelnut Swirl Rolls Recipe is a true crowd-pleaser that fills your kitchen with tempting aromas and your heart with joy. Take the time to make these rolls—you’ll be rewarded with smiles, satisfied sighs, and maybe even requests to bake them again very soon.

Chocolate-Hazelnut Swirl Rolls Recipe

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4.1 from 73 reviews

Author: admin
Total Time: 1 hour 33 minutes
Yield: 15 servings 1x

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Description

Delight in these soft and flavorful Chocolate-Hazelnut Rolls, featuring a tender brioche dough filled with a rich spread of sweet butter, crushed dark chocolate, and roasted hazelnuts. Perfectly golden on the outside and drizzled with agave syrup for a shiny finish, these rolls make an indulgent treat for breakfast, brunch, or any time you crave a homemade pastry.

Ingredients

Scale

Dough Ingredients

250 ml lukewarm milk
2.5 cc dry baker’s yeast (to be rehydrated)
80 g melted and lukewarm unsalted butter
2.5 tbsp runny honey
1.5 tbsp natural vanilla extract
1 egg, lightly beaten
500 g flour
1 cc salt

Filling Ingredients

5 tbsp spread (such as hazelnut spread)
40 g softened sweet butter
1 tbsp flour
45 g crushed dark pastry chocolate
A handful of roasted hazelnuts, crushed (plus extra for decoration)

Final Touches

1 egg yolk (for egg wash)
Water (to mix with egg yolk for brushing)
Agave syrup (for drizzling after baking)

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Instructions

Activate the yeast: Pour the dry yeast into a bowl of lukewarm milk, cover with a cloth, and leave in a warm place for 10 minutes until the yeast is frothy and active.
Prepare dry and wet mixtures: In a separate bowl, combine flour and salt. In another bowl or the bowl of a food processor, mix together melted butter, honey, lukewarm milk, and vanilla extract.
Form the dough: Gradually add the dry ingredients to the wet mixture in three batches while mixing with the food processor’s flat mixer. Add the lightly beaten egg, then switch to the dough hook and knead on low/medium speed for about 8 minutes until the dough becomes elastic and clears the sides of the bowl. Cover with a damp cloth and place in a warm spot or an oven preheated to 30°C until the dough doubles in size, about 1 hour or more.
Roast hazelnuts: Place hazelnuts on a baking sheet and roast at 180°C (traditional oven) for 5 minutes. Remove from oven and rub them with a cloth to remove skins carefully, then crush them.
Make the filling: In a bowl, combine the spread, softened butter, and flour, mixing well to create a smooth filling.
Roll out the dough: On a floured surface, roll the brioche dough into a rectangle approximately 42cm by 28cm. Spread the filling evenly over the dough, then distribute crushed dark chocolate and crushed roasted hazelnuts on top, reserving some hazelnuts for decoration.
Shape and portion: Roll the dough tightly lengthwise into a log. Using a sharp ceramic knife, cut the log into 15 equal pieces. Place each piece cut-side down in a 30x20cm rectangular mold lined with baking paper, covering them so that the rolls will touch after rising.
Second rise: Cover rolls with a tea towel and let them rise again in a warm place for 20 to 30 minutes until puffed and touching each other.
Prepare oven and egg wash: Preheat the oven to 200°C (traditional heat). Mix the egg yolk with a little water and brush the tops of the rolls for a glossy finish.
Bake: Bake the rolls for about 8 minutes or until golden brown and cooked through.
Finishing touches: Remove from oven and immediately brush with agave syrup for a shiny, sweet glaze. Sprinkle the remaining crushed hazelnuts on top for decoration.

Notes

Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
Knead the dough until elastic and smooth to develop gluten for a fluffy texture.
Roasting hazelnuts enhances their flavor and makes skin removal easier.
Use a sharp ceramic knife to cut the rolls cleanly without squashing the dough.
Cover the dough during rising to prevent drying out.
For richer flavor, let the dough rise longer or refrigerate overnight before shaping.
Serve warm for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Baking
Method: Baking
Cuisine: French-inspired