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The Magical Story Behind These Ferrero Rocher Rolls
I’ll never forget the first time I created these Ferrero Rocher Rolls. It was a rainy Sunday afternoon, and I had a serious chocolate craving that only something truly special could satisfy. With a jar of Nutella calling my name from the pantry and inspiration from those iconic gold-wrapped chocolates we all love, these heavenly rolls were born.
These aren’t your ordinary sweet rolls – they’re a chocolate lover’s dream come true. Imagine soft, tender chocolate dough wrapped around a generous layer of Nutella, sprinkled with chopped hazelnuts and chocolate chips, then topped with a silky chocolate glaze and crowned with actual Ferrero Rocher chocolates. Each bite delivers that familiar combination of chocolate, hazelnut, and just a hint of crunch that makes the original candies so irresistible.
The beauty of these Ferrero Rocher Rolls is that they look incredibly impressive but are surprisingly doable for home bakers. Whether you’re hosting brunch, need a show-stopping dessert, or simply want to treat yourself to something extraordinary, this recipe hits all the right notes. Let’s dive into creating these decadent treats that will have everyone thinking you’re a professional pastry chef!
What You’ll Need for Perfect Ferrero Rocher Rolls
For the Chocolate Dough:
- 3½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
- ⅓ cup granulated sugar
- 2¼ teaspoons instant yeast (1 standard packet)
- ½ teaspoon salt
- ¾ cup warm milk (about 110°F)
- ¼ cup melted butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Irresistible Filling:
- 1 cup Nutella (or your favorite chocolate-hazelnut spread)
- ½ cup finely chopped hazelnuts
- ⅓ cup mini chocolate chips
- 2 tablespoons unsalted butter, softened
For the Chocolate Glaze:
- 1½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Decadent Topping:
- ½ cup chopped hazelnuts
- 8-10 Ferrero Rocher chocolates, halved
- 2 tablespoons chocolate shavings (optional)
Step-by-Step Guide to Ferrero Rocher Rolls Perfection
Preparing the Chocolate Dough
Activate the yeast: In a small bowl, combine the warm milk and about 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy and bubbling. This tells you your yeast is alive and ready to work its magic!
Mix the dry ingredients: In a large bowl or the bowl of your stand mixer, whisk together the flour, cocoa powder, remaining sugar, and salt until well combined.
Add the wet ingredients: Make a well in the center of your dry ingredients and pour in the yeast mixture, melted butter, eggs, and vanilla extract.
Knead the dough: If using a stand mixer, attach the dough hook and mix on low speed for 1-2 minutes until the ingredients come together. Increase to medium-low speed and continue kneading for 8-10 minutes until the dough is smooth and elastic. By hand, this will take about 10-12 minutes of kneading on a lightly floured surface. The dough should be slightly tacky but not sticky.
First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1½ hours, or until doubled in size. My favorite spot is in the oven with just the light turned on!
Creating the Ferrero Rocher Rolls
Prepare your workspace: After the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll the dough into a rectangle approximately 16×12 inches. Try to keep the shape as even as possible for uniform rolls.
Apply the filling: Spread the softened butter over the dough, leaving about a ½-inch border around the edges. Then, spread the Nutella evenly over the butter layer. This double layer ensures the filling stays rich and doesn’t melt completely into the dough. Sprinkle the chopped hazelnuts and mini chocolate chips evenly over the Nutella.
Roll and cut: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces (about 1½ inches each). Pro tip: Mark the cuts first to ensure even sizing!
Second rise: Place the rolls in a greased 9×13-inch baking dish or two 9-inch round cake pans, leaving some space between each roll. Cover and let rise for another 30-45 minutes, until puffy and nearly doubled.
Bake to perfection: Preheat your oven to 350°F while the rolls are on their second rise. Bake for 22-25 minutes, until the rolls are puffed up and set. They won’t brown as much as traditional cinnamon rolls due to the cocoa in the dough, so don’t rely on color as your only indicator of doneness.
Creating the Chocolate Glaze and Final Touches
Make the glaze: While the rolls are cooling slightly, whisk together the powdered sugar, cocoa powder, milk, vanilla extract, and salt until smooth. Start with 3 tablespoons of milk and add more if needed to reach your desired consistency. The glaze should be thick enough to coat the back of a spoon but still pourable.
Apply the finishing touches: When the rolls have cooled for about 10 minutes (still warm but not hot), pour the glaze evenly over the top. Sprinkle with the chopped hazelnuts and place half a Ferrero Rocher chocolate on top of each roll. Add chocolate shavings if desired.
Serve and enjoy: These Ferrero Rocher Rolls are divine while still warm, when the Nutella filling is gooey and the chocolate glaze is slightly soft. But they’re also amazing at room temperature when the flavors have had a chance to meld together!
Tips for the Most Amazing Ferrero Rocher Rolls
Getting the Dough Just Right
The key to perfect Ferrero Rocher Rolls starts with the dough. Here are my tried-and-true tips:
- Temperature matters: Make sure your milk is warm but not hot (around 110°F) – too hot and you’ll kill the yeast, too cool and it won’t activate properly.
- Don’t rush the rise: The dough needs time to develop those air pockets that make the rolls fluffy and tender. If your kitchen is cool, create a warm environment by turning your oven on low for a minute, then turning it off and placing the dough inside.
- Be patient with kneading: You’ll know the dough is ready when it passes the “window pane test” – take a small piece and gently stretch it; if you can stretch it thin enough to see light through without tearing, it’s perfect!
Make-Ahead Options for Busy Bakers
One of the things I love most about this rolls recipe is how flexible it is for busy schedules:
- Overnight method: Prepare the rolls up to the point where they’re cut and placed in the baking dish, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 45 minutes before baking.
- Freezer-friendly: Fully baked Ferrero Rocher Rolls can be frozen for up to 2 months. Just wrap them individually in plastic wrap and store in a freezer bag. Thaw overnight in the refrigerator and warm slightly before serving.
- Prep components ahead: The dough can be made up to 24 hours in advance and kept in the refrigerator. Just punch it down if it rises too much!
Delicious Variations to Try
Coconut Hazelnut Ferrero Rocher Rolls
Add ½ cup of toasted coconut flakes to the filling and sprinkle some on top for a tropical twist on these chocolate treats. The combination of coconut and hazelnut is absolutely divine and adds a new dimension to the classic Ferrero Rocher flavor profile.
Orange-Infused Ferrero Rocher Rolls
Add the zest of one orange to the dough and a tablespoon of orange liqueur (like Grand Marnier) to the glaze for a sophisticated chocolate-orange version. This variation reminds me of those chocolate orange candies but with the luxurious addition of hazelnuts!
White Chocolate Ferrero Rocher Rolls
Swap the chocolate glaze for a white chocolate version by omitting the cocoa powder and using melted white chocolate instead of some of the milk. The contrast between the dark chocolate rolls and white topping is not only visually stunning but creates a beautiful flavor balance.
Troubleshooting Your Ferrero Rocher Rolls
Why Is My Dough Too Sticky?
If your dough feels too sticky to work with, it likely needs more flour. Add just a tablespoon at a time while kneading until it reaches that tacky-but-not-sticky consistency. Humidity in your kitchen can affect dough, so don’t worry if you need to adjust!
My Rolls Aren’t Rising
This could be due to inactive yeast or a too-cool environment. Make sure your yeast is fresh and that you’re providing a warm, draft-free spot for rising. If your kitchen is cold, create a proofing box by placing a pan of hot water on the bottom rack of your oven and the dough on the middle rack (oven turned off).
The Filling Is Leaking Out
This usually happens when the filling is spread too close to the edges or the roll isn’t tight enough. Leave that ½-inch border around all edges and roll the dough firmly but gently to create a secure seal.
Serving Suggestions for Your Ferrero Rocher Rolls
These indulgent Ferrero Rocher Rolls deserve to be the star of any occasion, but here are some serving ideas to take them to the next level:
- Brunch centerpiece: Serve them warm alongside fresh fruit and coffee for a memorable weekend brunch.
- Dessert platter: Pair with vanilla ice cream and a drizzle of warm chocolate sauce for an over-the-top dessert experience.
- Holiday gifting: Place 2-3 rolls in a decorative box for a homemade holiday gift that’s sure to impress.
- Coffee companion: These rolls were made to be enjoyed with a rich cappuccino or latte – the coffee highlights the chocolate-hazelnut flavors beautifully.
Frequently Asked Questions About Ferrero Rocher Rolls
Can I use active dry yeast instead of instant yeast?
Absolutely! You’ll need to fully activate it first in the warm milk (as described in the recipe) rather than adding it directly to the dry ingredients as you could with instant yeast.
Can I make these Ferrero Rocher Rolls without a stand mixer?
Definitely! You’ll just need to knead the dough by hand for about 10-12 minutes until it’s smooth and elastic. It’s a bit of a workout but totally doable and sometimes even more satisfying!
How do I store leftover Ferrero Rocher Rolls?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds or warm them in a 300°F oven for about 5 minutes.
Can I substitute the hazelnuts if I have an allergy?
Yes! While hazelnuts are traditional for the Ferrero Rocher flavor, you can substitute almonds or leave out the nuts entirely. The rolls will still be deliciously chocolatey!
Why did my chocolate glaze harden too quickly?
If your glaze sets up before you can spread it evenly, simply whisk in a few drops of warm milk to loosen it back up. For easier application, make sure the rolls are still slightly warm when you add the glaze.
Can I use homemade chocolate-hazelnut spread instead of Nutella?
Absolutely! Homemade spread often has a more intense flavor and can make these rolls even more special. Just ensure it has a similar consistency to Nutella for easy spreading.
Final Thoughts on These Heavenly Ferrero Rocher Rolls
Creating these Ferrero Rocher Rolls in your own kitchen is like crafting a love letter to chocolate. While they may take a bit more time than opening a package of store-bought rolls, the process is therapeutic and the results are absolutely worth it. The moment when you pull these beauties from the oven, your kitchen filled with the intoxicating aroma of chocolate and hazelnuts, is pure baking bliss.
What I adore most about this rolls recipe is how it transforms a simple yeast dough into something truly spectacular. The combination of soft chocolate dough, creamy Nutella filling, and that crowning touch of an actual Ferrero Rocher chocolate creates a treat that’s both familiar and exciting.
Have you tried making these Ferrero Rocher Rolls? I’d love to hear about your experience in the comments below! Did you try one of the variations or come up with your own twist? Share your photos and stories – seeing your creations is what makes this blogging journey so rewarding.
Until next time, happy baking and don’t forget: life’s too short not to indulge in a little chocolate hazelnut heaven now and then!
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