Filed under: Breads / Rolls
November 26, 2019

double chocolate hazelnut cream rolls

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.

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Imagine waking up to a cold winter morning and getting cozy with a warm batch of these beauties.



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

  • 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)


Recipe for Chocolate & Vanilla Swirl Rolls

Chocolate Vanilla Pinwheel Rolls

Vanilla and cocoa flavored bread swirled around each other with a layer of chocolate hazelnut spread in the center.


  • cup bread flour
  • ½ cup milk
  • ½ cup water
  • ¼ cup milk
  • 2 ½ teaspoons instant yeast 1 packet
  • 480 g 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


  • 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.
  • Warm the ¼ cup milk (just to touch) and combine it with the yeast. Let set until foamy.
  • 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.
  • Add the paste, the yeast and milk mix, the flour and the salt.
  • Knead until the dough comes together in a sticky mass.
  • Remove ½ of the dough, and place it into an oiled bowl.
  • 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.
  • 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.
  • Warm the chocolate hazelnut spread in the microwave for 10-20 seconds, until it is spreadable.
  • 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.
  • 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.
  • Fold the dough in half from the bottom so that you have a longer, thinner rectangle.
  • Using a sharp knife, divide the dough into 1 inch sticks.
  • Take each stick and twist it around itself, either hand moving in opposite direction.
  • Form a circle with the dough and pinch the ends together.
  • Place on a parchment lined cookie sheet pan.
  • Allow to rise for 45 minutes, until puffy.
  • Brush with egg white on the dough parts (avoid the exposed cream).
  • Preheat oven to 350 F.
  • 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.

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Recipe Rating

  1. I made these the other day and they look beautiful! They’re however a little dry and bland tasting. Not sure where I went wrong? I finished baking them last night, and warmed them up in the microwave this morning

  2. If I leave the dough in the fridge overnight to rise, should I allow it to come to room temp the next day before continuing with the next steps?

  3. I am confused by the listed amount of flour. Is it a total of 8 cups + 1/3 or is it just 4 cups plus 1/3?

    Thank you for the recipe, can’t wait to try it!

  4. There seems to be a step missing. Can I assume you lay the rolled out chocolate dough on top of the vanilla dough that you spread with hazel nut spread and then fold the dough up from the bottom?
    Also, you say spread half the spread on the vanilla dough. Should the other half be spread on the chocolate dough? I must have spread it too thick. Only had enough to spread on vanilla dough. They are rising now. Time will tell if this works.

    • Kim, yes to the first question. For the second question you are right, my instructions missed the step for spreading the second half of the cream on the cocoa dough. It’s included now! Thank you for the note. I think your rolls should turn out ok – they’ll just have a thick layer of filling in one part of the bread.

  5. I would like to print out some of your recipes, but I can’t. It just shows 1 page with Buttermilk on it. Any ideas?

    • Hi Michelle! Hmmm, I am getting the same thing as you – I’ll get my tech guy on it (aka my husband, lol). In the meantime, highlight the text and copy paste it into Word and then print? Sorry!