• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Delicious Crescent
  • Recipes
  • About
    • Food Philosophy
  • Nutrition
    • Healthy Eating Tips
menu icon
go to homepage
  • Recipes
  • About
    • Food Philosophy
    • Terms and Disclosures
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
      • Food Philosophy
      • Terms and Disclosures
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cooking Method » Baking

    Chocolate Hazelnut Crescent Rolls

    Published April 23, 2016 | Updated January 13, 2023 By Roxana Begum | 12 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Different views of a basket full of chocolate hazelnut rolls.

    These Chocolate Hazelnut Crescent Rolls are to die for!! Almost refined sugar free, with good fiber, flaxseed and healthy fats.

    Overhead view of the Chocolate Hazelnut Honey Crescent Rolls

    Amazing Chocolate Hazelnut Rolls

    The inspiration for this chocolate hazelnut honey crescent rolls comes from a traditional German treat called nusskipferl. I was first introduced to those when my mother in law had gifted me a German cookbook, so many years ago.

    Growing up in India, I had not done much baking, as it is traditionally not a big part of the cuisine there. But once I got introduced to German cuisine, I took to baking, as a duck would take to water! And the quest to learn more continues......

    The common recipes for such a dough, use all butter, sugar and white flour. Here, I have used ingredients that improve the nutrition profile - so you can enjoy these with less guilt but with the same good taste. I also added some dark chocolate to give it a different twist.

    And believe me, these remind me of the mouth watering hazelnut spreads available in the market - that so many are crazy about. Except that, here in this recipe for chocolate hazelnut honey crescent rolls, you are using real nuts. Most hazelnuts spreads out there are quite unhealthy and use very little of the nuts.

    Chocolate hazelnut rolls in a basket.

    Health Benefits

    Hazelnuts are rich in protein, monounsaturated fats, iron, fiber, calcium, vitamin E and folic acid. Among the tree nuts, hazelnuts have the highest proanthocyanidin content, which are flavonoids that play an important role in decreasing the risk of cancer, heart disease, the risk of blood clotting, urinary tract infections and other chronic diseases.

    Some studies have shown that hazelnut consumption resulted in an improved blood lipid profile. These nuts are rich sources of oleic acid and therefore considered to be heart healthy.

    Dark Chocolate is rich in flavonoids, which are powerful antioxidants. Research has shown other potential health benefits - such as improved blood flow and lowering of blood pressure. The fat in good quality chocolate comes from cocoa butter, which is made up of oleic acid, a heart healthy monounsaturated fat, palmitic acid and stearic acid.

    Although, these latter two fatty acids are saturated fats, stearic acid is considered to have a neutral effect on cholesterol levels. And palmitic acid makes up a smaller percentage of the total fat in good quality chocolate. Some lower grade chocolates may use other fat sources.

    Front view of chocolate hazelnut rolls in a basket

    The data from the Physicians health study suggested that some chocolate consumption was associated with lower risk of ischemic heart disease and myocardial infarction. So, good dark chocolate in "moderation", may have beneficial health effects.

    But, it also has sugar, and therefore should not be consumed in excessive amounts. And too much of it can be fattening. I have used wheat bran and flaxseed meal for this recipe and have discussed about these in my post - Healthy Persian Barbari bread.

    Enjoy these straight out of the oven, with all the melted chocolate inside! These chocolate hazelnut honey crescent rolls are not going to last for too long. Kids are going to love it!

    Overhead view of chocolate hazelnut rolls in a basket.

    More Baked Treats:

    • Nussecken (Chocolate Hazelnut Cookie Bars)
    • Linzer Torte
    • Vanilla Crescent Cookies
    • Cranberry Stollen
    • Soft Honey Wheat Rolls

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

    • Facebook
    • Pinterest
    • YouTube
    • Instagram
    • Twitter
    • TikTok
    Chocolate hazelnut crescent rolls served in a basket.
    5 from 5 votes

    Chocolate Hazelnut Crescent Rolls

    These chocolate hazelnut crescent rolls are to die for!! Almost refined sugar free, with good fiber, flaxseed and healthy fats.
    Prep Time2 hrs 30 mins
    Cook Time20 mins
    Total Time2 hrs 50 mins
    Print
    Save for Later Saved!
    Course :Breads
    Cuisine :German
    Servings: 24 Crescent Rolls
    Calories: 185kcal
    Author: Roxana Begum

    Ingredients

    DOUGH

    • 1 cup milk reduced fat, warm, 120 to 130 degrees F
    • 1 packet yeast dry, fast acting or one tablespoon
    • 1 teaspoon sugar
    • 6 tablespoons olive oil light
    • 3½ tablespoons honey light
    • 2 eggs small/medium
    • 4 to 4½ cups flour preferably 2 parts bread flour + 1 part white whole wheat flour
    • 1 teaspoon salt
    • 2½ tablespoons wheat bran
    • 1½ tablespoons flaxseed meal golden
    • Bread flour for dusting

    FILLING

    • 1 cup hazelnuts raw
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract optional
    • 1 cup chocolate chips dark, mini

    TOPPING

    • 2 tablespoons egg whisked
    • 1 tablespoon hazelnuts crushed
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    PREPARTION OF THE DOUGH

    • Take the warm milk, sprinkle the yeast over it. Scatter the sugar on the top. Let it stand in a warm dark place for about 10 to 15 minutes until the yeast bubbles/foams up on the surface.
      Dry yeast foamed up in a bowl.
    • Add 4½ tablespoons olive oil, 3½ tablespoons honey, 2 eggs, and then about 3½ cups of the flour, salt and mix lightly.
    • Give it just a few minutes for the flour to absorb the moisture. Then add the bran and flaxseed meal and mix it in.
    • Gradually add another half cup or more flour as needed to make a dough that is not too sticky. Knead well.
      If it is just a little sticky its okay. As the dough will later absorb the moisture.
      It is important to use as little flour as possible and to not make the dough very dense.
      kneaded dough ball in a large bowl.
    • Let the dough rise to double its size. This may take time. It varies between one hour to 2 or more hours. Give it time to nicely rise.
      Yeast dough after doubling in bulk.

    MAKING THE HAZELNUT FILLING

    • Preheat the oven to 275ºF (135ºC). Toast the hazelnuts in a single layer on a baking sheet for about 15 - 20 minutes until the skin cracks.
    • Let the hazelnuts cool completely. Rub the skin off the hazelnuts.
    • Grind the nuts in a food processor until fine. Mix with honey and vanilla to make a soft dough like mixture. Divide into 24 portions.

    SHAPING THE CRESCENT ROLLS

    • Preheat oven to 400ºF (200ºC).
    • Once the yeast dough has doubled in size, punch it down and divide into 4 equal portions.
      Yeast based dough balls placed on a counter.
    • Roll each of these portions into a round disc about ½ inch thick. Lightly apply some olive oil over the disc and cut it into six triangles.
    • Take one portion of the honey hazelnut mixture and evenly spread it as tiny bits all over the triangle. Sprinkle one teaspoon of chocolate chips all over.
      Rolled out dough cut into triangles and topped with chocolate and hazelnuts.
    • Starting from the broad end of the triangle roll up tight and shape it into crescents. Make sure to pinch and seal the edges well.
      A crescent roll being shaped.
    • Place the crescent rolls over a parchment lined baking sheet, making sure to space them apart by 2 inches to allow enough room for the rolls to rise.
      Crescent rolled shaped and placed on a baking sheet.
    • Allow the chocolate hazelnut honey crescent rolls to rise until double the size. This may take up to 30 minutes.
    • Brush beaten egg on the surface of the chocolate hazelnut honey crescent rolls. Sprinkle the crushed hazelnuts on the top. Bake for 15 to 20 minutes until they are nicely browned on the top.

    Notes

    1. Warm milk: 120 - 130 degrees F (50 - 54 degrees C), check yeast package instructions.
    2. When oil is used in place of butter in a recipe, it is usually needed in a reduced amount than the butter that would be needed. I would only use light olive oil as the flavor is not so strong. For this recipe ½ cup butter would have been needed.
    3. When honey is used in place of sugar, it is usually needed in smaller quantity and adjustments are made to the amount of liquid added. For this recipe 5 to 6 tablespoons sugar would have been needed.
    4. Important steps to ensure success with this chocolate hazelnut honey crescent rolls recipe:
      • Be sure to let the yeast foam up well before adding other ingredients
      • Make sure to give enough time to let the dough double in bulk in the first rise. Allow it to rise in a warm environment
      • Give enough time to let the prepared crescents double in bulk once again in the second rise
      • Placing the dough or the rolls in an oven that has not been preheated and with a pan of hot water one level below the container/baking sheet will help the dough rise better.
    5. This recipe can easily be halved.
     

    Nutrition

    Serving: 1Roll | Calories: 185kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 110mg | Potassium: 109mg | Fiber: 2g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!
    « Braised Chicken In Tomato Sauce
    Spicy Lentil Salad with Avocado »

    Share The Post:

    Reader Interactions

    Comments

    1. Robin

      October 13, 2020 at 11:03 pm

      Can you substitute other nuts for hazel nuts?

      Reply
      • Roxana Begum

        October 13, 2020 at 11:12 pm

        Hazelnuts are traditional and what goes well with the chocolate in this recipe. However, you could try almonds or even cashews. If you want to try walnuts, pecans or pistachios, you may have to lower the baking time and cover the tray with parchment paper in the later half to prevent the top from burning. Just would have to test and see.

        Reply
    2. Danielle

      May 18, 2018 at 7:11 am

      These look delicious, and easy too. These would be perfect to make for a dinner party

      Reply
      • Roxana Begum

        May 18, 2018 at 2:20 pm

        Thanks Danielle. Yes I would love them anytime!

        Reply
    3. camila hurst

      May 18, 2018 at 4:23 am

      This looks LEGIT! Those prep pics are fabulous too! So helpful! I love it!!!

      Reply
      • Roxana Begum

        May 18, 2018 at 2:20 pm

        Thanks Camilla for your lovely feedback.

        Reply
    4. Lisa Bryan

      May 18, 2018 at 3:49 am

      There's just something about chocolate and hazelnut that fancies up any recipe! Yum!

      Reply
      • Roxana Begum

        May 18, 2018 at 2:21 pm

        Absolutely I agree! Thanks Lisa.

        Reply
    5. Jessica Levinson

      May 18, 2018 at 3:36 am

      I bet the kitchen smells amazing while these are baking! They are perfect for weekend brunch!

      Reply
      • Roxana Begum

        May 18, 2018 at 2:21 pm

        Yes definitely. And when they come out of the oven warm and with the melted chocolate they are so tempting. Thanks Jessica.

        Reply
    6. Jamie

      May 18, 2018 at 2:12 am

      Thanks for this easy to follow crescent roll recipe! YUM. I love hazelnut so much. Thanks so much for sharing!

      Reply
      • Roxana Begum

        May 18, 2018 at 2:23 pm

        Thanks Jamie. I am a hazelnut fanatic too :)

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Check out our Recipe Page that lists all our categories or use the search area above.

    All links on our site may be affiliate links and should be treated as such. The Delicious Crescent is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Nice To Meet You!

    Head shot of Roxana

    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
    Read More…

    Join The Mailing List

    Please note that we will never share your information with anyone else.

    Popular Posts

    • Easy Hyderabadi Chicken Biryani
    • Mango Cake With Whipped Cream
    • Dal Recipe (Indian Lentil Curry)
    • Maamoul Cookies (Date Filled Cookies)
    • Kabob Koobideh (Minced Meat Kebab)
    • Ash Reshteh (Persian Noodle Soup Recipe)
    • Best Homemade Falooda Recipe
    • Ghormeh Sabzi (Persian Herb Stew)

    Footer

    ^ back to top

    About

    • About Us
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    As featured in image

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 · THE DELICIOUS CRESCENT ·