Bread, Sweets

Dark Chocolate Hazelnut Rolls with Vanilla Bean Icing

Dark Chocolate and Hazelnut Rolls with Vanilla Bean

As much as I love baking cookies, cakes, and pies, my absolute favorite thing to make is definitely bread.

There’s something about working with yeast that’s so fun and magical. I love shaping the dough and watching it double in size. Baking bread makes your home smell like a bakery, and who doesn’t want that? Some people are intimidated to make bread from scratch, but once you get used to it, it isn’t hard at all! 

Dark Chocolate and Hazelnut Rolls with Vanilla Bean

Of course, there are definitely tools that can make your life easier when dealing with yeast dough. First of all, I’d recommend using a kitchen thermometer to measure the temperature of the milk before adding in the yeast. Of course, if you don’t have one you can use your finger to feel the temperature, but if you aren’t very experienced with working with yeast, a thermometer will help prevent you from accidentally killing it! I can’t tell you how many times I’ve killed yeast with either too hot or too cold liquids. Even though I’ve gotten way more accurate at gauging temperature by hand, I still like to err on the side of caution and use a thermometer!

Secondly, in this recipe I recommend using a standing mixer to knead the dough. If you prefer to knead the dough by hand, go ahead! I just always use my mixer and I love the results I’m able to achieve with it. All my recipes can be made without a mixer, they might just require a little bit more elbow grease without one!

preparing the dough with filling
rolling up the dough

As far as this recipe goes, I think the the title is all the convincing you should need that these rolls are absolutely delish. In case you still need persuading, picture this: soft, sweet bread dough filled with rich dark chocolate and a generous amount of hazelnuts, beautifully topped with a luscious vanilla bean icing. Need I say more?

rolls ready to rise
Dark Chocolate and Hazelnut Rolls with Vanilla Bean
Dark Chocolate and Hazelnut Rolls with Vanilla Bean

These guys are cinnamon roll’s more elegant cousin. They’re sure to be a stunner for breakfast, brunch, or dessert. 

Dark Chocolate and Hazelnut Rolls with Vanilla Bean

Dark Chocolate Hazelnut Rolls with Vanilla Bean Icing



  • 1 cup milk
  • 2 7 g packages of active dry yeast
  • 4 cups flour
  • 1/2 cup granulated white sugar
  • 1/2 tsp salt
  • 2 eggs, room temperature
  • 1/3 cup butter, melted


  • 1/2 cup hazelnuts
  • 2/3 cup dark chocolate chips or chunks
  • 1/4 cup granulated white sugar
  • 1/3 cup butter, room temperature


  • 2 tbsp milk
  • 1 cup powder sugar
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean
  • 1 tsp vanilla extract


Dough recipe:

  • In a large bowl, mix together flour and salt.
  • In the microwave, heat milk until it is warm, but not hot, to the touch (about 110-115° F). Add yeast to the warm milk and let sit until bubbly and frothy, about 10 minutes.
  • In a mixer with the dough hook attached, combine sugar, salt, eggs, and melted butter, and whisk slightly to combine. Add milk and yeast mixture and about 1 cup flour.
  • Mix on low, adding flour, about one cup at a time, until dough comes together and is no longer sticking to the sides of the bowl.
  • Knead on medium speed for 5 minutes, or until dough is smooth.
  • Lightly grease a large bowl with baking spray, butter, or vegetable oil. Place dough in the bowl, flipping to cover it with the oil. Place plastic wrap or a clean kitchen towel over the bowl.  Let rise for 1 to 1 1/2 hours, or until dough has doubled in size. Meanwhile, make the filling. Prepare a 9″x13″ baking pan by spraying with nonstick baking spray or lining with parchment paper.
  • Punch down the risen dough, and roll it out into a 10″x18″ rectangle on a clean surface.
  • Spread the filling evenly over the dough.
  • Roll the dough up longwise. Trim the ends, then cut the dough into 12 even rolls.
  • Place the rolls in the prepared baking dish, cover with a clean kitchen towel or plastic wrap, and let rise until doubled in size, about 1 to 1 1/2 hours. Preheat oven to 350F about 20-30 minutes before rolls are ready to bake. Meanwhile, make the icing.
  • Bake rolls for 25-30 minutes, or until the tops are lightly golden brown.
  • Drizzle the icing over the rolls while they’re still warm. Enjoy!


  • Use a food processor to combine hazelnuts, chocolate, and sugar until chocolate and nuts are chopped into small pieces.
  • Add butter and pulse until butter is just incorporated. If you have a hard time getting the butter smooth in the food processor, use a spatula to finish combining.


  • In a bowl combine, sugar, milk, vanilla extract, and vanilla bean paste or seeds scraped from 1 vanilla bean. Stir until it forms a thick, smooth icing.

3 thoughts on “Dark Chocolate Hazelnut Rolls with Vanilla Bean Icing”

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