Place a spoonful of chocolate hazelnut spread and top with some chopped hazelnuts. With puff pastry as the base the rolls become golden and flaky in the oven. Roll dough around the filling into a log shape. Cut into 12 even portions. Chocolate hazelnut caramel rolls are sweet and fluffy with swirls of nutella roasted hazelnuts and caramel sauce.
Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls. Roll up seam side down. For the filling 1 2 cup nutella 1 tbsp cocoa powder 3 tbsp brown sugar 1 2 tsp cinnamon. Curve ends to form crescents. Sprinkle hazelnuts over chocolate layer.
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Best of all they require no yeast and no rising time. Chocolate hazelnut rolls are a celebration of butter and chocolate in pastry form. Spread with chocolate hazelnut spread leaving about 1 2 inch around borders. With the longest side still towards you roll the dough into a log. Brush a sheet of phyllo with melted butter.
Dust with confectioners sugar. Using a spatula spread the dough with chocolate cream or nutella leaving a 2cm border clear on the top edge. Brush the tops of all of the rolls with the remaining melted butter. Bake at 375 for 11 13 minutes or until lightly browned. Roll up from the wide end and place pointed side down 2 in.
Apart on greased baking sheets. With a quick swipe of prepared hazelnut spread and a scattering of nuts turn refrigerated crescent rolls into a delicious treat. Fold the sides of the phyllo pastry over the filling and brush with some melted butter. Roll dough into a large rectangle. Place rolls into a 9 x 13 inch baking dish that s been lightly sprayed with cooking spray.
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Roll dough into a large rectangle. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls. Place rolls in a greased 9x13 inch pan. Place a spoonful of chocolate hazelnut spread and top with some chopped hazelnuts.
