Chocolate Hazelnut Cinnamon Rolls

Instructions for Nutella Brioche Dough

1. Begin by warming the milk with half of the Nutella spread (1 tablespoon). This can be done in the microwave in bursts - stopping and stirring on 10 second increments until the Nutella is melted into the milk. Or, it can be done in a small saucepan over a medium heat, stirring occasionally until the Nutella dissolves.
2. Allow the milk to cool slightly to be about 104°F (40C) and then sprinkle the yeast over top. Give this a stir and then set aside for about 10 minutes until the yeast has developed a foam.
3. Meanwhile, place your flours, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Give this a quick stir.
4. Add the yeast mixture to the flour, immediately followed by 2 whole eggs and one egg yolk (just to note: if you're adjusting the size of this recipe, these measurements will need adjusted too).
5. Turn the mixer to a low setting and knead for about 15 minutes, stopping occasionally at the beginning to scrape the sides of the bowl to ensure all the flour is incorporated. Knead until you have a dough that is beginning to pull itself from the sides of the bowl.
6. At this stage, begin to slowly add the butter a couple of small pieces at a time, with the mixer still on a low setting. Finally add the remaining Nutella. Knead on a low setting for a further 15 minutes until your dough is again pulling itself from the sides of the bowl.
7. Scrape the dough into a greased mixing bowl and cover with plastic wrap. Set in the refrigerator for a slow proof of about 8 hours (or overnight).

Instructions for Forming the Rolls

1. After the first proof, line a square baking pan with parchment paper.
2. Scrape the dough out of the bowl and onto a well floured work surface. Press the dough into a rectangular shape and then use a rolling pin to form a large rectangle about 12" wide by 15" long.
3. Spread the Nutella over the surface of the dough, leaving a gap around the edges.
4. Sprinkle the ground cinnamon over the top and then sprinkle the chopped hazelnuts and chocolate chips.
5. Roll the dough up from the bottom to the top to form a tight log.
6. Using flavorless dental floss or a thin kitchen twine, an inch or so off the ends of the log to remove uneven and unfilled dough.
7. Divide the log into nine and cut your rolls using the floss. Place these in your lined baking pan and cover with a kitchen towel. Allow to proof at room temperature for about 2 hours, until doubled in size.

Instructions for Baking

1. After 2 hours, preheat your oven to 350°F (175C/155C Fan).
2. Add a splash (about a half tablespoon) of milk to your reserved egg yolk and beat with a fork to create a quick egg wash.
3. Brush the egg wash over the tops of your rolls.
4. Place the rolls in the centre of the preheated oven to bake for about 25-30 minutes, checking for them to be risen and golden.
5. Remove from the oven and allow to cool for about 10 minutes while you make your frosting.

Instructions for the Nutella Frosting

1. Melt your Nutella down until it is runny - this can be done in the microwave, in short increments, stirring between each until you have a runny spread. Or, it can be done in a small saucepan over a medium heat.
2. Once the Nutella is runny, remove from the heat and add the powdered sugar. Stir this to begin incorporating and then add your vanilla and milk. Stir until smooth.
3. Immediately pour the mixture over the warm rolls and spread. The frosting will begin to thicken and set (forming a bit of a crust) as it cools, so for best results spread it quickly.
4. Top the rolls with chopped hazelnuts and/or chocolate chips for added decoration, flavour and texture.