Mix the butter thoroughly with the milk.
Pour all the dry ingredients into a large mixing bowl of your stand mixer, add the milk and soft butter, and knead for 5 minutes with the dough hook. Cover and let rise for 1 hour or longer until it doubles in size.
Meanwhile, mix all the ingredients for the filling well together.
Sprinkle some flour on your work surface and flatten the dough into a rectangular shape. Roll the dough evenly into a rectangle about 0.5 cm thick.
Spread the filling over it and sprinkle the hazelnuts and the finely chopped chocolate bar on top.
Roll it up, take a piece of string, go under the dough, and cut into 15 slices. (See this in the video).
Grease a rectangular baking dish and place the slices in it. Let rise again for 1 hour.
After rising, brush the slices with melted butter.
Bake for 20-25 minutes in a preheated oven at 180°C.
Melt the chocolate in the cream and pour over the rolls while they are still warm. Spread it open. Let cool slightly and serve best warm. Or reheat them in the oven or microwave.
Tips
: Cool: let the rolls cool completely before you freeze them. Heat and humidity can cause ice crystals, which can influence the texture. Individual packaging: wrap each cinnamon roll separately in plastic film. This prevents them from sticking together and makes it easier to defrost only the desired amount. Airproof packaging: Place the individually packaged Rolls in an airtight bag or container before placing them in the freezer. This helps to maintain the taste and freshness. Storage duration: Cinnamon Rolls can be frozen for up to 1-2 months. After a while, however, they can lose taste, so try to consume them for the best quality within this period. Defrost and warm up: in the fridge: let the frozen Cinnamon Rolls thaw slowly in the fridge. This can take a few hours to one night, depending on their size. Warm up: Heat the thawed Cinnamon Rolls in the oven at a low temperature (approximately 150 ° C) for 10-15 minutes or until they are warm again.
