2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup half-and-half cream (110° to 115°)
1/2 cup 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons butter, softened
2 tablespoons Nutella
1 tablespoon hazelnut flavoring syrup
1 teaspoon salt
1 teaspoon instant espresso powder
3-3/4 to 4-1/4 cups bread flour
1 cup Nutella
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon hazelnut flavoring syrup
1/2 teaspoon instant espresso powder
1/2 cup confectioners’ sugar
2 teaspoons butter, softened
2 teaspoons buttermilk
2 teaspoons hazelnut flavoring syrup
Chopped hazelnuts, optional
-In a wide bowl, dissolve yeast in heated water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder, and 2 cups flour; beat on medium rate until smooth. Mix in sufficient remaining flour to form a soft mixture (dough will be sticky).
-Turn mixture onto a floured surface; blend until smooth and elastic, 6-10 minutes. Put in a greased pan, turning once to grease the top. Cover and let rise in a warm place until duplicated for about 40 minutes.
-Punch dough down. Turn onto a lightly floured surface. Roll into a 20×17-in. square. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll custom, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13×9-in. baking pan. Cover and refrigerate overnight.
-Remove from refrigerator; cover and let rise in a warm place till almost doubled about 45 minutes.
-Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners’ sugar, butter, buttermilk, and hazelnut syrup till smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve heated.