I have a confession: I once unwrapped an entire box of Ferrero Rocher and strategically hid the evidence inside a cinnamon-roll pan so nobody would notice. Don’t judge — desperate times call for buttery, nutty measures. These Ferrero Rocher Cinnamon Rolls marry gooey cinnamon-sugar spirals with crushed hazelnut-chocolate bliss. Expect the kitchen to smell like toasted hazelnuts and warm caramel, and expect to justify having dessert for breakfast. I promise this recipe won’t demand a degree in pastry — just a little patience, a spoonful of courage, and about as much willpower as I had that day. Let’s roll up our sleeves and make something dangerously irresistible.
Quick Facts
- Yield: Serves 8
- Prep Time: 40 minutes active (plus 60 minutes rise)
- Cook Time: 18–22 minutes
- Total Time: 140 minutes (includes rises)
Why This Recipe is Awesome
Because it combines the pillowy, buttery comfort of cinnamon rolls with crunchy, chocolate-hazelnut joy from chopped Ferrero Rocher. You get gooey spirals, crunchy hazelnut bits, a sing-song pop from chocolate, and a shiny chocolate-hazelnut glaze. It’s sweet without being cloying and fancy without the fuss — honestly, it’s so easy even your oven can’t mess it up. Also, who doesn’t love the sound of a warm roll tearing open to reveal a melting center?
Ingredients
For the Main Dish:
- 2 ¾ cups all-purpose flour (plus extra for dusting)
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup whole milk, warmed to about 110°F
- ¼ cup granulated sugar
- 3 tbsp unsalted butter, melted (plus extra for pan)
- 1 large egg, room temperature
- ½ tsp salt
- 1 cup packed light brown sugar
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, softened (for spreading)
- 10–12 Ferrero Rocher, roughly chopped (reserve a few for topping)
- ½ cup chopped toasted hazelnuts (optional for extra crunch)
- ¼ cup Nutella or other hazelnut spread (optional, for extra goo)
For the Chocolate-Hazelnut Glaze:
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp milk (add to reach desired consistency)
- 2 tbsp melted butter
- 2 tbsp hazelnut spread (Nutella)
- Extra chopped Ferrero Rocher and chopped hazelnuts for garnish
How I Make It
Step 1:
Bloom the yeast: stir 2 ¼ tsp active dry yeast into ½ cup warm milk (about 110°F) with a pinch of sugar. Wait 5–7 minutes until it gets foamy — that smell of yeast waking up smells like bakery magic. Meanwhile, mix 2 ¾ cups flour, ¼ cup sugar, and ½ tsp salt in a bowl.
Step 2:
Add the foamy yeast, 1 large egg, and 3 tbsp melted butter to the dry ingredients and stir until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until the dough feels smooth and slightly springy. If your dough feels sticky, add a tablespoon of flour at a time — nobody likes rubbery rolls. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 60 minutes, until nearly doubled.
Step 3:
Roll it out: punch down the dough, then roll into a roughly 12×16-inch rectangle. Spread 4 tbsp softened butter evenly across the surface, then sprinkle the cinnamon filling: mix 1 cup brown sugar with 2 tbsp cinnamon, and scatter it on top. Drop spoonfuls of Nutella if using, and sprinkle the chopped Ferrero Rocher and chopped hazelnuts evenly. You’ll start smelling warm chocolate and toasted hazelnuts right now — dangerous.
Step 4:
Roll tightly from the long side into a log, seal the edge, and slice into eight equal rolls. Arrange them in a buttered 9-inch round or 9×13-inch pan, leaving small gaps so they can puff. Cover and let rise again for about 20–30 minutes until puffy. Preheat the oven to 375°F. Bake for 18–22 minutes until the tops turn golden and the centers feel set. The kitchen will fill with a toasty, nutty aroma — cue happy kitchen dancing.
Step 5:
While they bake, whisk together the glaze: combine powdered sugar, cocoa, melted butter, hazelnut spread, and add milk a teaspoon at a time until smooth and silky. Drizzle the glossy glaze over warm rolls, then scatter extra chopped Ferrero Rocher and hazelnuts. Let them rest 10 minutes so the glaze sets slightly — but not too long. Honestly, warm is best.
Pro Tips
- Use warm milk (about 110°F) to activate yeast. Too hot kills the yeast; too cold makes the rise take forever.
- If rolls look pale at the end of baking, tent loosely with foil and bake an extra 3–5 minutes for beautiful golden tops.
- Chop the Ferrero Rocher just before filling so the chocolate doesn’t melt into a greasy puddle while you work.
- For extra flavor, toast hazelnuts in a dry skillet until fragrant (about 4 minutes), then chop — you’ll smell that toasty goodness immediately.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for unsweetened almond milk for a lighter flavor; dough will remain tender.
- Use store-bought refrigerated pizza dough to save time — texture will be slightly less fluffy but still delicious.
- For dairy-free: use vegan butter and a non-dairy milk (oat or almond). Texture changes a bit but keeps the same charm.
Variations & Tips
- Make them mini: cut into 12–16 rolls to serve a crowd or for cupcake-like portions.
- Spice it up: add ½ tsp ground cardamom or orange zest to the filling for a bright twist.
- Make a Nutella-only version for kids — skip the chopped Ferrero and double the Nutella dollops.
- Turn these into sticky buns: spoon extra glaze into the bottom of the pan before baking, then invert after cooling slightly.
- Use dark chocolate ganache instead of the glaze for an extra decadent finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed. Freshly baked tastes best, but this saves morning chaos.
- Can I double the recipe?
- Sure thing. Use two pans or a larger pan and watch spacing — bigger pans may need a few extra minutes of bake time. Keep the same temperature.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you go that route — the texture will be slightly different (less rich, less tender).
- How do I know it’s done?
- Look for golden tops, set centers (give a light press — they should spring back slightly), and a thermometer reading of about 190°F if you want precision in the center of a roll.
- What if I don’t have ingredient X?
- Swap brown sugar for ¾ cup granulated sugar plus 1 tbsp molasses to mimic the flavor. No Nutella? Use extra chopped chocolate or a dab of peanut butter for a nutty note.
How I Like to Serve It
I serve these warm with big mugs of coffee or a frothy latte — they also pair ridiculously well with a scoop of vanilla ice cream if you want dessert for dinner. Bring them to brunch, holiday mornings, or lazy Sundays. They feel cozy in winter and show-offy in spring; either way, they make people smile.
Notes
- Store leftovers tightly covered at room temperature for 2 days or in the fridge for up to 4 days. Reheat in a 325°F oven for 8–10 minutes to revive softness.
- Freezing tip: freeze baked rolls individually wrapped for up to 2 months. Thaw, then warm in the oven.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!