These are absolute the best homemade Cinnamon Praline Chocolate Rolls recipe ever. Fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one!
Author: Nectaria
Servings: 16 rolls
INGREDIENTS
For the dough
220 gr./ 7.76 oz. milk, lukewarm
3 tablespoons unsalted butter, melted
450 gr./ 15.87 oz. all-purpose flour, divided
100 gr./ 3.52 oz. light brown sugar
1 teaspoon vanilla extract
1 medium size egg
2 ½ teaspoons quick rising yeast
1 teaspoon salt
For the cinnamon praline filling
250 gr./ 8.81 oz. chocolate hazelnut praline
1 teaspoon cinnamon, ground
2/4 cup hazelnuts, chopped
50 gr./ 1.76 oz. dark chocolate (75% cacao), chopped
For the white chocolate frosting
150 gr./ 5.29 oz. cream cheese
60 gr./ 2.11 gr. confectioner’s sugar
2 tablespoons butter, soft
1 pinch salt
½ teaspoon vanilla extract
60 gr./ 2.11 oz. white chocolate, melted
¼ hazelnuts chopped for decoration (optional)
INSTRUCTIONS
To make the Dough
Combine the milk and butter. In the bowl of a stand mixer, combine 1 cup of flour, sugar, egg, yeast and salt.
Mix it manually using a spatula, then add the warm milk/butter mixture. Return to the stand mixer and add the remaining 2 ½ cups of flour. With the dough hook, mix on low to medium speed until the flour is incorporated. Once a dough begins to form, increase the speed to medium and mix until the dough begins to pull away from the sides of the bowl, about 5-8 minutes.
Oil a large bowl and place the dough in the bowl. Cover it with plastic film and a dry kitchen towel. Let it rise in a warm area until it has doubled in volume. Punch down dough and reserve it in the refrigerator until ready to use
To make the Cinnamon hazelnut praliné filling:
Mix the cinnamon into the hazelnut praline using a spatula. Set aside until it is ready to use.
To Assembly & Finishing
Roll out the dough on a lightly floured surface into a 15×11″ rectangle. Using an offset spatula, spread an even layer of the cinnamon praline filling on the dough, leaving a ½” border. Sprinkle with chopped hazelnuts and chopped chocolate.
Starting with the long side, roll up the dough to create a log.
Then, use a knife to make marks at the places you will cut the log. After you have marked out all of your cuts, then use either a sharp knife or a dental floss** (or string) to cut into 16 equal rolls about 1 inch each.
Grease a 9×13″ baking pan and lay rolls evenly in the pan, swirl side up. Cover with plastic wrap and let dough rise in a warm area until doubled in volume, about 40-45 minutes.
Preheat oven to 350℉/176 ℃. Bake for 15-20 minutes, or until rolls are golden brown. Remove from oven and let cool for 20 minutes. While rolls are cooling down prepare the white chocolate frosting.
To make the white chocolate frosting
In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, confectioner’s sugar, butter, salt and vanilla extract. Melt the chopped white chocolate and add to the mixture, mixing well and finish rolls with frosting and chopped hazelnuts.
** How to cut log with dental floss
Slide the floss under the log. Take both ends of the floss, cross them over the top of the roll, and pull on the ends to slice. Repeat the move, until you have 16 cinnamon rolls