Kinder chocolate rolls!
Updated: Mar 7
Ingredients - (Dough):
380g strong white flour
120ml whole milk
2 ¼ tsp active yeast
40g caster sugar
1 egg plus 1 egg yolk, at room temperature
32g unsalted butter, melted
200g chocolate hazelnut spread, melted
(Cream cheese frosting):
120g cream cheese, softened
100g icing sugar
3 tbsp unsalted butter, softened
50g kinder chocolate, melted
Place your milk in the microwave for 40-45 seconds. Add in the yeast, sugar, egg, egg yolk and melted butter. Mix to combine.
Stir in the flour until a dough forms. Knead the dough for 8-10 minutes on a floured surface.
Transfer the dough to an oiled bowl and cover with a warm towel. Allow to rise for about an hour or until it has doubled in size. I put mine in the oven on low heat (50 degrees fan).
After the dough has doubled in size, transfer it to a floured surface and roll out into a rectangle (approx. 14x9”). Spread the melted hazelnut spread onto the dough, making sure to leave a small gap at the margins.
Tightly roll the dough up starting from the 9” side. Place seam side down making sure to seal the edges of the dough.
Cut the dough into 1” wide sections with a knife and place into a greased 9x9” cake pan. Cover with a warm towel and let rise again for 30 minutes. I popped mine back in the oven for this.
Preheat your oven to 170 degrees fan. Remove the towel and bake your chocolate rolls for 10-15 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before frosting.
In a bowl, beat together your cream cheese, butter, icing sugar and melted kinder chocolate. Spread over your chocolate rolls and serve. Enjoy!