Dark Chocolate Hazelnut Cinnamon Rolls Recipe

Name: Dark Chocolate Hazelnut Cinnamon Rolls
Yield: 8 servings
Ingredients: 1 cup Silk Unsweetened Almondmilk; 2 1/4 tsp instant yeast (or 1 packet); 2 1/2 cup whole wheat or spelt flour (plus 1/4 to 1/2 cup extra for kneading); 2 tsp baking powder; 1/4 cup sugar; 1/4 tsp salt; 1 tsp cinnamon; 1/4 cup unsweetened applesauce; 1 Tbsp hazelnut syrup, optional; 1/2 cup dark chocolate chips; 3 Tbsp margarine (or butter); 1/4 cup brown sugar; 1 Tbsp cinnamon; 1/4 cup toasted hazelnuts, chopped; 1/2 cup powdered sugar; 1/2 Tbsp Silk Unsweetened Almondmilk; 1/4 tsp hazelnut syrup or vanilla extract; 1 Tbsp margarine (or butter); 1/4 cup chocolate chips; Additional chopped hazelnuts for topping

Ingredients

1 cup Silk Unsweetened Almondmilk
2 1/4 tsp instant yeast (or 1 packet)
2 1/2 cup whole wheat or spelt flour (plus 1/4 to 1/2 cup extra for kneading)
2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1 tsp cinnamon
1/4 cup unsweetened applesauce
1 Tbsp hazelnut syrup, optional
1/2 cup dark chocolate chips
3 Tbsp margarine (or butter)
1/4 cup brown sugar
1 Tbsp cinnamon
1/4 cup toasted hazelnuts, chopped
1/2 cup powdered sugar
1/2 Tbsp Silk Unsweetened Almondmilk
1/4 tsp hazelnut syrup or vanilla extract
1 Tbsp margarine (or butter)
1/4 cup chocolate chips
Additional chopped hazelnuts for topping

Instructions

Cinnamon Rolls
Heat almondmilk for about 40 seconds in the microwave; you want it warm, but not scalding hot. Stir in yeast and set aside.
Mix flour, baking powder, sugar, salt, cinnamon, applesauce, and hazelnut syrup, if using.
Add in almondmilk and yeast mixture. Stir or mix in electric mixer until dough comes together. It’s okay if it’s still a little sticky at this point.
Fold in chocolate chips.
Spread a clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice smooth and slightly elastic ball.
Using a rolling pin, spread the dough into a rectangle. The dough should be about 1/2-inch thick.
Filling
Melt margarine (or butter) and stir in brown sugar and cinnamon.
Spread the cinnamon sugar mixture liberally over the rolled dough. Top with hazelnuts.
Starting from the skinny end of the dough rectangle, roll the dough tightly toward the other end.
Slice the roll into about 1 1/2-inch strips, discarding the ends if necessary.
Grease a 9" x 9" baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate overnight.
When you’re ready to bake your cinnamon rolls, preheat the oven to 350°F and let the rolls come to room temperature.
Bake for 20-25 minutes.
Icing
Combine powdered sugar, almondmilk, and hazelnut syrup or vanilla. Stir until smooth.
Chocolate Topping
Melt margarine (or butter), then stir in chocolate chips. Heat in microwave a few seconds at a time until chocolate melts enough to blend smoothly.
Pour icing and chocolate over cinnamon rolls.
Top with additional toasted hazelnuts.