Chocolate Hazelnut Rolls (Soft & Fluffy)

You won't believe how good these Chocolate Hazelnut Rolls are! Soft and fluffy, they are filled with a creamy Nutella-style hazelnut chocolate filling, perfect for a treat or dessert. The dough uses some whole wheat flour, while the filling is made from scratch using more nuts and less sugar than store-bought spreads.

Irresistible Hazelnut Sweet Rolls

The inspiration for these hazelnut rolls comes from traditional German yeast-based pastries with a sweet hazelnut filling. I first tried making them decades ago from a German cookbook. With my forever fascination for hazelnuts, these indulgent sweet rolls now join my collection of hazelnut treats - alongside hazelnut spread, hazelnut gelato, and more.

I like to make recipes as wholesome as possible. By using part whole wheat flour, the rolls remain soft and fluffy. Honey in the dough and filling adds natural sweetness. There are also ways to make them even more nutrient-dense: using all whole wheat flour, adding flaxseed, and making them entirely refined sugar-free.

Why You'll Love This Recipe

• Made From Scratch & More Wholesome: These hazelnut rolls are partially whole wheat yet still decadently soft, with a filling made entirely from nuts and high-quality chocolate. There are no fillers or excess sugar, and the dough can be adapted with different oils or sweeteners.
• Technique Matters: The flour is added in two steps for optimal dough texture. First, the flour is mixed with liquid and allowed to rest, hydrating the bran and germ, softening proteins, and helping gluten develop. This process allows the starch to swell and absorb moisture fully, reducing the need for excess flour. This is especially important with whole wheat flour, which requires more time to hydrate. The result is a soft, airy dough that yields fluffy rolls despite the whole wheat content.
• Tangzhong Option: The recipe notes include instructions for using tangzhong - a Japanese technique where a small amount of flour is cooked into a paste and added to the dough. This enhances softness, keeps rolls moist longer, and is particularly helpful if using more whole wheat flour.
• Convenience & Make-Ahead Options: Baked hazelnut rolls freeze beautifully and taste as fresh when thawed and reheated. There are also overnight prep instructions for rolling and refrigerating the dough for a next-day bake, making these rolls perfect for holidays or brunch gatherings.

Key Ingredient Notes

• Flour: I use a combination of bread flour (higher protein, ideal for bread making) and whole wheat flour to make soft, fluffy rolls. You can use all bread flour for a lighter texture, though it will be lower in fiber. Using all whole wheat flour works as well, but the rolls will be heartier, less fluffy, and have a more pronounced wheat flavor - though they are more nutritious. For best results, weigh the flour, as volume measurements can vary based on humidity, temperature, storage, and how dry the flour is.
• Hazelnuts: I usually buy them from Costco or Trader Joe's, though they're widely available online. Roasting is essential for deeper flavor and smoother blending, as it loosens the skins and releases natural oils, creating a glossier, silkier spread. If using pre-roasted and skinned nuts, toast them briefly to refresh the flavor.
• Sweetener: Honey or sugar works well in both the dough and filling. Maple syrup can also be used. Honey-based filling was still gooey even after warming up previously frozen rolls.
• Milk Powder: Helps make the dough softer, especially for whole grain rolls. I didn't use it, focusing instead on technique. Also adding 2 tablespoons in the filling can give a milkier flavor. Adjust the consistency with extra maple syrup or oil if needed.
• Cocoa Powder: Adds a richer chocolate flavor to the filling. Without cocoa, the filling emphasizes hazelnuts more, resembling flavors like Ferrero Rocher. One tablespoon enhances the chocolate taste, while two tablespoons make chocolate the dominant flavor.
• Chocolate: Use semi-sweet chocolate bars for better melting. Chop into small pieces for easier incorporation. High-quality couverture chocolate (Valrhona, Callebaut, Guittard couverture line) has higher cocoa butter content, melts evenly and gives a moister filling. Bittersweet chocolate is great if you prefer less sweetness.
• Hazelnut Extract: Optional, but ⅛ teaspoon in the filling intensifies the hazelnut flavor, similar to the homemade chocolate hazelnut spread.
• Instant Yeast: I prefer instant yeast for this rich, slow-rising dough because it is stronger and works faster. It helps to activate it first with a little sugar.

Step-by-Step Visual Overview

A quick visual guide - the full printable recipe is at the end of this post.

• Make the Dough: Warm the milk and activate the yeast with a bit of sugar until foamy. Mix in most of the flour, butter, eggs, and salt, then let the dough rest for 20 minutes to allow the flour to fully hydrate. Gradually add the remaining flour, a little at a time, kneading until the dough becomes soft, slightly tacky, and pulls away from the bowl. Let it rise until doubled in size.

• Toast Hazelnuts: Roast hazelnuts until golden and fragrant. Rub off most skins and blend with honey, cocoa, oil, and vanilla into a smooth chocolate hazelnut spread.

• Roll & Fill: Punch down the risen dough and roll it into a 12×16-inch rectangle. Spread a thin layer of the homemade hazelnut filling and sprinkle chopped chocolate evenly over the top.
• Shape the Rolls: Roll the dough tightly from the long edge and seal. Slice into 12 pieces using dental floss or a sharp knife, then arrange them in a parchment-lined baking dish.
• Second Rise & Bake: Let the rolls rise again until puffy and doubled in size. Brush with egg wash, sprinkle crushed hazelnuts, and bake until golden brown and soft. Tent with foil if browning too quickly.
• Optional Icing: Warm a bit of hazelnut spread with milk or cream until pourable, and drizzle over the rolls for an extra indulgent touch.
• Serve & Enjoy: Let cool slightly, then enjoy the rolls warm.

Top Tips for success

• Let the yeast activate properly: Allow it to foam up well before adding other ingredients.
• Give time to rise: This is a rich dough, and ingredients like butter and eggs can slow yeast activity. Let the dough rise in a warm environment until doubled in size during both the first and second rises.
• Create a warm proofing spot: Placing the dough (or rolls) in an unheated oven with a pan of hot water on a lower rack helps it rise better. Just make sure the water isn't too close to the dough.
• Add flour gradually: Toward the end of kneading, when the dough starts to form a ball around the hook, slow down your flour additions. The balance between under- and over-flouring can shift quickly.
• Trust the dough, not just the measurements: Yeast baking depends on touch and feel more than exact flour quantities. Temperature, humidity, altitude, and how your flour is packed all affect how much you'll need. Focus on the dough's texture - it should be soft, tacky, and elastic.
• If the dough resists rolling: Let it rest for about 10 minutes to relax the gluten. It will roll out more easily after resting.

Serving Suggestions

These fluffy chocolate hazelnut rolls are best enjoyed warm from the oven, with the chocolate filling soft and melty inside. They're delicious even without icing, but you can drizzle a bit of glaze or icing for a special dessert touch. Serve them with tea or coffee, or as part of a cozy holiday brunch - they won't last long!

More Bread Roll Recipes

• Onion Bread Rolls (2 Ways)
• Soft Honey Wheat Rolls
• Cheese Rolls With Zaatar

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

5 from 5 votes

Chocolate Hazelnut Rolls

These indulgent chocolate hazelnut rolls are soft, fluffy, and filled with a rich homemade hazelnut chocolate filling - perfect for brunch, or dessert. Enjoy them warm from the oven or reheat later for a cozy treat. They also freeze beautifully - you'd never guess they include a bit of whole wheat flour. Check out the Tangzhong tip in the Notes section to make them even softer and lighter!

Prep Time2 hours hrs 30 minutes mins

Cook Time20 minutes mins

Total Time2 hours hrs 50 minutes mins

1x2x3x

Print SaveSaved!

Course :Breads

Cuisine :German

Servings: 24 (half rolls)

Calories: 211kcal

Author: Roxana Begum

Ingredients

Dough

• ▢ 1 cup whole milk
• ▢ 1 tablespoon instant yeast or active-dry yeast, see note
• ▢ ⅓ cup sugar or ¼ cup honey, divided
• ▢ 2½ cups bread flour spooned and leveled, plus more as needed
• ▢ 1½ cups whole wheat flour spooned and leveled
• ▢ ⅓ cup butter melted and slightly cooled (or ¼ cup avocado oil)
• ▢ 2 large eggs room temperature
• ▢ 2 tablespoons milk powder optional, for softer dough
• ▢ 1 teaspoon salt

Filling (or Chocolate Hazelnut Spread)

• ▢ 1 cup hazelnuts
• ▢ ⅓ cup honey or maple syrup
• ▢ 1-2 tablespoons oil adjust for consistency
• ▢ 1-2 tablespoons unsweetened cocoa powder Dutch process or natural
• ▢ 1 teaspoon vanilla extract
• ▢ 5 ounces semi-sweet chocolate finely chopped, good-quality

Topping

• ▢ 1 egg whisked
• ▢ 1 tablespoon hazelnuts crushed or sliced

Optional Icing

• ▢ ½ cup chocolate hazelnut spread homemade recipe
• ▢ 2-4 tablespoons milk or heavy cream
• ▢ 1 teaspoon instant coffee powder optional

US Customary - Metric

Equipment

• ▢
  Stand Mixer optional
• ▢
  Dough Scraper
• ▢
  Pastry Brush
• ▢
  Food Processor or Blender

Cook ModePrevent your screen from going dark

Instructions

Make the Dough

• Activate Yeast: Warm milk to 125°F (see notes for active-dry yeast) and pour into a stand mixer bowl fitted with a dough hook, or use a large mixing bowl if kneading by hand.
Whisk in yeast and 1 tablespoon sugar; let it rest for 5-10 minutes in a warm place until the yeast foams.

• First Hydration: Add 1½ cups bread flour, 1½ cups whole wheat flour, remaining sugar, butter, eggs, and salt (plus milk powder if using). Mix on low speed until a sticky dough forms, scraping down the sides as needed. Let the dough rest for 20 minutes to allow the flour to fully absorb the liquids.

• Final Dough: Gradually add remaining bread flour, 2 tablespoons at a time, giving the flour time to absorb the liquids. Increase the speed to medium and knead for 6-10 minutes until the dough is soft, tacky, slightly sticky and pulls away from the sides of the bowl. Avoid adding too much flour - only add a teaspoon at a time after this point if needed.

  Tip: Go slowly to allow the flour to absorb the liquids, adding too much flour will make the rolls less moist. Let the dough rest in between kneading if it still feels sticky.
• Check Gluten Development: Do the windowpane test - gently stretch a small piece of dough until it's thin enough for light to pass through. Hold it up to a window - if it stretches without tearing, the dough is ready for proofing. If it tears, knead a little longer and test again.
• First Rise: Lightly oil the dough and the bowl, then cover with a damp towel or lid. Let the dough rise in a warm place until doubled in size, for about 1-2 hours. I usually place it in an unheated oven. To speed up the process, you can set a bowl of hot water on a lower rack (away from the dough) to create gentle warmth and humidity.

Prepare Chocolate Hazelnut Filling

• Toast Hazelnuts: Preheat oven to 350°F (175°C). Spread the hazelnuts on a parchment-lined baking sheet and toast for 10-15 minutes, stirring occasionally, until fragrant and lightly golden. Wrap the warm nuts in a kitchen towel, steam for a minute, and rub to remove most of the skins. Let them cool completely.
• Process Nuts: Transfer the cooled nuts to a food processor. Blend on low speed at first, scraping down the sides as needed, then increase to high speed and process until smooth and glossy (about 5-7 minutes).
• Make Filling: Add honey, oil, cocoa powder, and vanilla extract. Blend until the mixture becomes creamy and spreadable, scraping the sides occasionally.


  Tip: Adjust sweetness to taste with extra honey, and use a little more oil if needed for a smoother consistency.

Shape the Rolls

• Roll Dough: Once the dough has doubled in size, punch it down and shape it into a smooth ball. Lightly flour the work surface and rolling pin, then roll the dough into a smooth and evenly thick 12×16-inch rectangle.
• Spread Filling: Spread a thin, even layer of the hazelnut filling over the dough, leaving a 1-inch border along the sides. Sprinkle the chopped chocolate evenly over the top.
• Make Log and Slice: Starting from the long (16-inch) side, roll the dough tightly into a log and pinch the seam to seal. Use a blunt knife to mark 12 equal sections. Slide a string of unflavored dental floss under the log and position it with the first marking. Holding one end of the floss in each hand, cross the ends over each other and pull gently but firmly to slice cleanly through the dough. Repeat for all markings, to get a total of 12 pieces. (A sharp knife works too.)
• Arrange the rolls in a parchment-lined 9×13-inch baking dish, spacing them about 1 inch apart to allow for rising. (See Notes for skillet option.)

Bake and Serve

• Preheat the oven to 400°F.


  Second Rise: Cover the rolls with a kitchen towel or plastic wrap and let them rise until puffy and almost doubled in size, for about 30–60 minutes.
• Egg Wash & Bake: Brush the tops with the whisked egg and sprinkle with crushed hazelnuts. Lower the oven temperature to 375°F and bake until golden brown and puffed up, for about 16-22 minutes. Tent with foil about two-thirds of the way through baking if the rolls begin to brown too quickly.
• Optional Icing: While the rolls bake, warm the homemade chocolate hazelnut spread in 15-second increments in the microwave for 15-30 seconds total. Stir in milk or cream until smooth. For a richer flavor, whisk in a little instant coffee powder.
• Serve: Let the baked rolls cool for about 10 minutes, then drizzle with icing if desired and serve warm.

Notes

1. Storage: Once cooled, wrap the rolls in paper towels and store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, let the baked rolls cool completely, then pack in freezer-safe bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F for 5-10 minutes.
2. Yeast Tip: If using active-dry yeast, dissolve it in warm milk (around 110°F) before mixing.
3. Date Sweetener Option: You can replace honey with ⅓-½ cup Medjool dates blended into a paste. Note: date paste will bake up a bit more cake-like and less gooey than a honey or syrup-based filling.
4. Tangzhong (for softer rolls): In a small saucepan, whisk ¼ cup bread flour with ¾ cup water until smooth. Cook over medium heat, whisking constantly, until thickened. Cool completely.
If using tangzhong, reduce milk in the dough to ⅔ cup and adjust flour to 2⅓ cups bread flour and 1⅓ cups whole wheat flour. Start with combining the flours, tangzhong, butter, remaining sugar, eggs, and salt, then proceed with the recipe.
5. Icing: The icing is optional - the rolls are delicious as they are. For a lighter touch, drizzle with maple syrup or a blend of hazelnut butter and maple syrup.
6. Make Ahead: You can make the dough and filling 1-2 days ahead. After the first rise, punch it down and store in an airtight container in the refrigerator. Let it rest at room temperature for about an hour before baking. Store filling at room temperature. Alternatively, you can fill, slice, cover properly and refrigerate the rolls overnight (8-12 hours). In the morning, let them rise until doubled (about 2 hours) before baking.
7. Freezing Dough: You can freeze bread roll dough. Shape the rolls after the first rise, place them on a parchment-lined baking sheet, and freeze. Transfer to freezer bags once solid. Thaw, let rise until doubled, and bake as usual.
8. Half Recipe: To make a smaller batch, roll half the dough into an 8×10-inch rectangle, form a 10-inch log, cut into 6 rolls, and bake in a 10-inch cast-iron skillet. (Use two skillets for the full recipe.) 

9. Nutrition insight and Frequently asked questions below.

Nutrition

Serving: 0.5Roll | Calories: 211kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 114mg | Potassium: 153mg | Fiber: 2g | Sugar: 10g | Vitamin A: 144IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 1mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

Nutrition Insight

• These chocolate hazelnut rolls are indulgent yet have a nourishing twist - made with a blend of whole wheat and bread flour, a homemade hazelnut-rich filling, and dark chocolate. They're a treat best enjoyed mindfully, but also a more satisfying upgrade from traditional rolls made with refined flour and store-bought sugary spreads. Also, they are vegetarian, low in sodium, and soy-free.
• Using more whole wheat flour increases the fiber content. You can even make them entirely with whole wheat flour for a more nutrient-dense version. Other ways to boost nutrition, are to add 2-3 tablespoons of wheat bran and 1-2 tablespoons of flaxseed meal.
• Hazelnuts are naturally rich in protein, fiber, calcium, vitamin E, folic acid, and beneficial monounsaturated fats. They also contain proanthocyanidins - plant-based flavonoids found in many nutritious foods.
• Dark chocolate provides additional flavonoids, known for their antioxidant properties. The fat in quality dark chocolate comes from cocoa butter, composed of oleic, palmitic, and stearic acids - natural fats that give dark chocolate its smooth, rich texture.

Frequently Asked Questions