Mocha Morning Rolls with Toasted Hazelnuts
Updated: Nov 9, 2022
Tools + Supplies
stand mixer with whisk and dough hook attachments
foil or plastic wrap
.5 cup espresso or strong coffee
.5 cup whole milk
6 tbsp granulated sugar
I package active instant yeast
5 + 6 tbsp room temperature butter, divided
2 large eggs, room temperature
4 cups all-purpose flour
.5 cup packed light or dark brown sugar
2 tbsp Hershey's dark unsweet cocoa powder
1 packet instant espresso powder
1 tsp cinnamon
1 tsp vanilla bean paste
.5 - .75 cup Hershey's dark chocolate chips
.5 - .75 cup toasted hazelnut pieces
The dough: whisk coffee, milk, 2 tbsp sugar, and yeast together in bowl of stand mixer. Cover and wait 5 minutes, until mixture is foamy on top.
Add remaining sugar, flour, 5 tbsp butter, eggs, and 1 cup of flower. Whisk on medium speed for about a minute. Then switch to dough hook, add 3 cups of flour and mix on low speed until dough pulls away from sides of the bowl. It should be soft, but not too sticky. If sticky, add another pinch or two of flour.
Transfer dough to an oiled bowl. Cover with foil or plastic wrap and let it rise until doubled in size - about 2 hours.
The filling: Add all remaining ingredients except for chocolate chips and hazelnut pieces to stand mixer with whisk attachment. Mix until evenly combined.
Once dough has risen, roll it out on a lightly floured surface to about 11x15 inches, then coat in filling, and sprinkle chocolate chips and hazelnut pieces over the filling. Roll it up tight, and cut it into 12 evenly sized pieces.
Oil your 9x13 pan, place your rolls in the pan and cover with aluminum foil or plastic wrap. Let it rise for about another hour.
Preheat oven to 350. Remove foil or plastic wrap, and bake rolls for 25-30 minutes, covering in foil halfway through.
Slice right away, then cool on cooling rack for about 10 minutes. Enjoy!