Chocolate Hazelnut Coconut Sweet Rolls

makes 9 large rolls


4 cups unbleached all-purpose flour

2 1/4 teaspoons active dry yeast

1 cup milk (2% or whole)

1/3 cup granulated sugar

1/4 cup (2-ounces) unsalted butter

1 1/2 teaspoons kosher salt

2 extra large eggs, at room temperature and lightly beaten

1/2 teaspoon pure vanilla extract

1 cup Nutella or chocolate hazelnut spread, divided

1/3 cup chopped hazelnuts, lightly toasted

1 cup sweetened shredded coconut, chopped

2 to 3 Tablespoons milk


In the bowl of a stand mixer fitted with the paddle attachment, 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 (120º F to 130º F).  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 2/3 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!


Printed from thegalleygourmet.net