chocolate hazelnut sweet rolls

Directions

• Dough
• In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the milk, sugar, and yeast. Let stand until foamy, about 5 minutes.
• Add the remaining ingredients. Mix on low speed until everything starts to combine. Increase the speed to medium/low and continue to mix until the dough is smooth and does not stick to your fingers, about 8 minutes.
• Cover the bowl and leave the dough to rise until doubled, 1-2 hours.
• Grease a 9″x13″ pan lightly with butter or baking spray.
• Place the dough on a well-floured surface. Roll the dough into roughly a 12″x9″ rectangle.
• Filling
• In a small bowl, combine the butter, brown sugar, and cocoa powder until smooth.
• Spread the mixture onto the dough in a thin and even layer. Starting at one long end, roll the dough up tightly into a log. Cut into 6 equal pieces using baker’s twine or dental floss.
• Evenly space the rolls in the prepared baking dish. Cover and allow to rise for about 1 hour.
• Preheat the oven to 350F towards the end of the rising time.
• Bake the rolls uncovered for 20-25 minutes, or until lightly browned.
• Topping
• Immediately after removing the rolls from the oven, place the chocolate hazelnut spread on top of the rolls and allow it to melt over them. Allow to cool for about 5 minutes and enjoy!