Blogging and Baking from The Nest

Adapted from


1/2 PW’s Sweet Roll Dough

Nutella Filling

1 cup Nutella

4 tablespoons unsalted butter, melted

1/3 cup brown sugar

1 cup toasted hazelnuts, chopped

Mocha Icing

2 cups powdered sugar

3 tablespoons strongly brewed coffee

1 tablespoon half and half

1/4 teaspoons vanilla extract

Pinch of salt


Make half of PW’s Sweet Roll Dough (recipe HERE).  Preheat oven to 375 degrees.  Butter an 8 X 13 inch baking dish or two pie plates.  Turn the dough onto a lightly floured surface.  Roll the dough into a large rectangle, about 24 inches long and 10 inches wide.  Heat the Nutella for 30 seconds in the microwave to make it more spreadable.  Drizzle the melted Nutella onto the dough.  Spread evenly with spatula.  Drizzle the Nutella with melted butter.  Sprinkle on the brown sugar and toasted hazelnuts.


Starting with the long side furthest away from you, roll the dough toward you, until it resembles a log. IMG_0888

Pinch to seal.  Turn the dough over so the seal faces the work surface.  Slice into 2″ thick rolls and place into the baking dish cut side down.  Mine were pretty messy, but that makes them taste all the better.

IMG_0890 IMG_0891

Cover the baking dish with a towel and allow to rise for 30 minutes.  Place in the oven and back for 20 minutes or until the rolls are golden brown in color.


Mocha Icing

In a large bowl, whisk together powdered sugar and salt.  Whisk in coffee, half & half, and vanilla extract until smooth.  Remove rolls from the oven.  Allow the rolls to cool for 5 minutes before drizzling on the icing.  Serve warm.


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