Imagine waking up to a cold winter morning and getting cozy with a warm batch of these beauties.
Two layers of soft challah bread: one a light vanilla, the other enriched with dutch cocoa. The buns are filled twice with a hazelnut chocolate spread that is studded with tiny bits of chocolate cookie crumbles.
Pairing a chocolate hazelnut spread with my chocolate & vanilla swirl challah bread turned out to be a lovely combination. While it adds a touch of sweetness, it does not overwhelm, making these buns absolutely delightful for breakfast or afternoon tea.
Layered rolls: Chocolate & Vanilla
Baking them is deceptively simple: you’ll make one dough, halve it and then add a few ingredients to one half to make it chocolatey. You’ll roll out both and layer them with chocolate hazelnut spread. From then, it’s a lot like making a regular cinnamon roll. I beg you though, don’t squish them into a cake pan. Given space for them to spread, they’ll puff into the most magnificent buns. We ate these as soon as they came out of the oven (fresh is best!) and the next morning, a little warming in the microwave brought them back to perfection.
How to make a cinnamon roll, spiral roll shape
- Roll the two doughs up together in a log from the shorter side.
- Using wax free floss, slice dough into 1 inch rounds and place on cookie sheet lined with parchment paper, leaving about 2 inches between each round.
Tips on making Chocolate Vanilla Swirl Hazelnut Rolls
- Pan Di Stelle is available via this link.
- The recipe makes about 10 large rolls.
- When measuring out the oil, use ¼ cup twice and then without washing it, use it to measure your honey. The oil ensures all the honey will release and not stick to the cup.
- You can make the doughs the night before and as soon as they are in their oiled bowls, set them in the fridge to rise overnight.
- To ensure equal shapes, I roll my dough on a cookie sheet. This is helpful for two other reasons; it makes it easier to transfer the chocolate dough onto the the vanilla, and to transfer into the freezer or fridge if I want the spread to firm up a little so that I don’t make a mess when slicing the rolls (especially true for the pinwheel shape, option 2)
This post was sponsored by Pan di Stelle. All opinions are my own.
Recipe for Chocolate & Vanilla Swirl Rolls
Chocolate Hazelnut Rolls
- ⅓ cup bread flour
- ½ cup milk
- ½ cup water
- ¼ cup milk
- 2 ½ teaspoons instant yeast (1 packet)
- 480g bread flour (4 cups)
- ½ cup canola oil
- ¼ cup honey
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- ¼ scant cup dutch process cocoa
- 1 large egg, separated
- 1 cup chocolate hazelnut chocolate spread (Pan di Stelle)
- Step 1 In a small pot, combine ⅓ cup flour, plus half cup each milk and water. Whisk, over medium heat until you have a thick paste. Set aside to cool.
- Step 2
- Step 3 Warm the ¼ cup milk (just to touch) and combine it with the yeast. Let set until foamy.
- Step 4
- Step 5 In the bowl of your stand mixer fitted with a dough hook, add the oil, honey, two eggs and vanilla in a bowl. Whisk with a fork to combine.
- Step 6
- Step 7 Add the paste, the yeast and milk mix, the flour and the salt.
- Step 8
- Step 9 Knead until the dough comes together in a sticky mass.
- Step 10
- Step 11 Remove ½ of the dough, and place it into an oiled bowl.
- Step 12
- Step 13 To the second half of the dough still in your mixer, add the cocoa and egg yolk. Knead it until both ingredients are fully absorbed into the dough. Add the chocolate dough to an oiled bowl.
- Step 14
- Step 15 Cover both bowls with plastic wrap and allow to rise. Both doughs should take about 2 hours to rise (in a slightly cool kitchen) but you can also allow them to rise in the fridge overnight.
- Step 16
- Step 17 Warm the chocolate hazelnut spread in the microwave for 10-20 seconds, until it is spreadable.
- Step 18
- Step 19 On a well-floured countertop, roll out the vanilla dough into a large rectangle (the size of a half cookie sheet, about 16×12 inches). Spread half of the hazelnut chocolate cream over the dough.
- Step 20
- Step 21 On a large floured counter top or cutting board, roll out the cocoa dough into an equally sized rectangle, place it on top of the vanilla dough and then spread the remaining half of cream over it.
- Step 22
- Step 23 Fold the dough in half from the bottom so that you have a longer, thinner rectangle.
- Step 24
- Step 25 Using a sharp knife, divide the dough into 1 inch sticks.
- Step 26
- Step 27 Take each stick and twist it around itself, either hand moving in opposite direction.
- Step 28
- Step 29 Form a circle with the dough and pinch the ends together.
- Step 30
- Step 31 Place on a parchment lined cookie sheet pan.
- Step 32
- Step 33 Allow to rise for 45 minutes, until puffy.
- Step 34
- Step 35 Brush with egg white on the dough parts (avoid the exposed cream).
- Step 36
- Step 37 Preheat oven to 350 F.
- Step 38
- Step 39 Bake for 15-20 minutes, until there is a golden color on the vanilla dough. Buns are best the day they are baked but can be enjoyed the next day if microwaved.