Adapted from http://www.themessybakerblog.com
1 cup Nutella
4 tablespoons unsalted butter, melted
1/3 cup brown sugar
1 cup toasted hazelnuts, chopped
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.
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.
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.
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.