For the dough:

• ¼ cup unsalted butter (56 grams)
• 3 tablespoons honey
• ⅔ cup whole milk (160 ml)
• 3-3½ all-purpose flour (360-420 grams)
• 1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
• 1 teaspoon salt
• 2 large eggs

For the filling:

• 6 oz semi-sweet chocolate , roughly chopped (170 grams)
• ½ cup hazelnuts (70 grams)
• ¼ cup granulated sugar (50 grams)
• Pinch of salt
• 6 tablespoons unsalted butter , at room temperature (85 grams)

For the icing:

• 1 cup powdered sugar , sifted (227 grams)
• ½ teaspoon instant espresso powder , optional
• ½ teaspoon vanilla extract
• 2-3 tablespoons milk or heavy cream

To prepare the dough:

• In a small saucepan set over medium-low heat, gently warm the butter, honey, and milk until the butter is completely melted and the mixture just begins to steam. Be careful not to let it boil. Remove the saucepan from the heat and let the mixture sit for about 5 minutes, or until its temperature is between 120-130°F (49-54°C). This temperature is crucial for activating the yeast properly.
• In the bowl of a stand mixer fitted with a dough hook attachment, combine 1½ cups of the all-purpose flour with the Red Star Active-Dry Yeast and salt. Pour in the warmed milk mixture and mix on low speed until all ingredients are just combined. Next, add the large eggs one at a time, ensuring each is fully incorporated into the dough before adding the next.
• With the mixer still on low speed, gradually add the remaining flour, about ¼ cup at a time. Continue to add flour until the dough begins to clear the sides of the bowl, but still remains slightly sticky to the touch. It’s important to note that you may not need all 3½ cups of flour, as humidity and flour type can affect absorption. Trust the feel of the dough rather than strictly the measurement.
• Increase the mixer speed to medium-low and continue to knead the dough until it becomes smooth, elastic, and supple. This process typically takes about 5-8 minutes. A well-kneaded dough will spring back when gently poked.
• Lightly grease a large bowl with cooking spray or a touch of oil. Transfer the kneaded dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free place until it has doubled in size. This usually takes about 1 hour, depending on the warmth of your kitchen.

To prepare filling and assemble rolls:

• Once the dough has doubled, gently punch it down to release the air, and knead it a few times on a lightly floured surface. Re-cover it with the plastic wrap and let it rest for another 15 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
• While the dough rests, prepare the indulgent filling. In a food processor, combine the roughly chopped semi-sweet chocolate, hazelnuts, granulated sugar, and a pinch of salt. Pulse the mixture a few times until the nuts and chocolate are broken down into very small pieces, but still retain some larger chunks for texture. Avoid over-processing into a fine powder.
• Add the room temperature unsalted butter to the food processor with the chocolate-hazelnut mixture. Pulse a few more times, just until the mixture starts to come together and is slightly sticky but still crumbly. Be careful not to process it so much that it forms a smooth paste; you want that lovely crumbly texture. (See Note for alternative method without a food processor).
• On a lightly floured work surface, roll the rested dough into a long, even rectangle, approximately 10×15 inches (25×38 cm). Try to maintain an even thickness across the entire rectangle for consistent rolls.
• Evenly spread the prepared chocolate hazelnut mixture over the entire surface of the dough, leaving a small border (about ½ inch) along one of the long edges. Starting with the long edge opposite the border, tightly roll up the dough into a long log. Once rolled, use a sharp knife or unscented dental floss/thread to cut the dough log into 12 equally sized rolls. For neat cuts, dental floss is excellent!
• Arrange the cut rolls in a greased 9×13-inch (23×33 cm) baking pan, leaving a small space between each roll to allow for expansion. Cover the pan with plastic wrap and let the rolls rise in a warm spot until they have doubled in size, which typically takes about 30-45 minutes. During this second rise, preheat your oven to 350°F (175°C).
• Bake the rolls in the preheated oven for approximately 30 minutes, or until they are beautifully golden brown and cooked through. The internal temperature should reach around 200°F (93°C). Let the rolls cool slightly in the pan before icing.

To make the icing:

• While the rolls are cooling slightly, prepare the espresso glaze. In a medium bowl, whisk together the sifted powdered sugar, instant espresso powder (if using), vanilla extract, and 2 tablespoons of milk or heavy cream. Add more milk or cream, a teaspoon at a time, until you achieve a thick but pourable glaze consistency. Drizzle this exquisite glaze generously over the warm rolls. Serve immediately and enjoy!

PRO TIPS & VARIATIONS

• No Food Processor? No Problem! If you don’t have a food processor, you can still achieve a fantastic filling. Use a sharp knife to finely chop the semi-sweet chocolate and hazelnuts. In a large bowl, combine the chopped chocolate, nuts, granulated sugar, and salt. Then, use a spoon or your fingertips to work in the room temperature butter until the mixture is crumbly and slightly sticky.
• Storage: These Chocolate Hazelnut Sweet Rolls are truly at their best on the day they are baked, when the dough is freshest and the chocolate is perfectly gooey. However, any leftover rolls will keep well in an airtight container at room temperature for up to 3 days. For best results, you can gently warm them in the microwave or a low oven before serving to restore some of their soft texture.
• Make Ahead Option: To prepare these rolls in advance, follow all the steps up to placing the cut rolls in the baking pan (Step 1.5). Instead of letting them rise at room temperature, cover the pan tightly with plastic wrap and refrigerate overnight (up to 12-18 hours). The next morning, take the rolls out of the refrigerator and let them come to room temperature and complete their second rise (about 1.5-2 hours, depending on kitchen warmth) before baking as directed.
• Hazelnut Toasting (Optional but Recommended): For an even deeper flavor, lightly toast your hazelnuts before chopping. Spread them on a baking sheet and bake at 350°F (175°C) for 7-10 minutes, until fragrant. Let them cool, then rub them in a clean towel to remove some of the skins if desired, before chopping.
• Glaze Variations: If espresso isn’t your preference, a simple vanilla glaze (powdered sugar, vanilla, milk/cream) is a delightful alternative. You could also experiment with a hint of orange zest in the glaze for a bright, citrusy complement to the chocolate.