Mocha Hazelnut Roll

Name: Mocha Hazelnut Roll
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup All-Purpose Flour; 1/2 cup Jif Mocha Hazelnut Spread; 3 tbsp Sugar; 2/3 cup Milk; 1 Egg; 4 tbsp Salted Butter; 3 tbsp Sugar; 2 cup All-Purpose Flour; 1/2 tsp Salt; 2 tsp Active Dry Yeast

hands.matt @cook_3355319

North Carolina

This is sweet roll with a crusty exterior and pillowy interior. It's made similarly to a cinnamon roll, but with a few different steps. If you can't find Jif Mocha Hazelnut Spread, you can just use Nutella with a tsp of espresso.

hands.matt @cook_3355319

Saved

Ingredients

8 servings

1/2 cupAll-Purpose Flour
1/2 cupJif Mocha Hazelnut Spread
3 tbspSugar
Dough
2/3 cupMilk
1Egg
4 tbspSalted Butter
3 tbspSugar
2 cupAll-Purpose Flour
1/2 tspSalt
2 tspActive Dry Yeast

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Steps

1

I used a bread machine to kneed/proof the dough. If you're also using one, add all the dough ingredients in the order listed to bread machine. Then, run on the small dough setting. If you're doing it by hand, mix/kneed the ingredients for 10-15 minutes. Then, cover with a damp cloth and allow to rise for 90 minutes.
2

Preheat oven to 350°F.
3

After rising, the dough will still be fairly sticky. Dust a flat surface with additional 1/2 cup of flour and place dough from bread machine onto it. Using a floured rolling pin, roll out to a roughly 12x8-inch rectangle.
4

Add Jif spread to a small bowl and soften by stirring liberally. Pour spread across entire center of dough rectangle. Leave only about 1 inch of empty space on each side. NOTE: Spread will not cover every bit of the inside. Do not spread too hard or it will tear through the dough.
5

Starting with the 12-inch side closest to you, roll the dough tightly until a log is formed. Gently place the log in a baking dish and form into a ring shape.
6

Using your fingers, dampen the top of the entire ring with water and dust with 3 tbsp of sugar.
7

Bake at 350 for 30 minutes or until a golden brown crust has formed. Allow to rest/cool for 30 minutes before serving.