Chocolate Hazelnut and Cinnamon Croissant Rolls Recipe (with Video)

1. Brush a 9x9” pan with butter.
2. Mix the butter, sugar, cinnamon and salt in a bowl.
3. Make the croissant dough following your preferred recipe. At the last step, roll out to a 9x16” sheet (0.4-0.5mm thick).
4. Mark 9 strips onto the sheet (1.8x9” each).
5. Divide into two halves - one which will make 4 strips and one with 5.
6. On the 4 strip sheet, spread the Nutella. Then cut into 4 strips using the markings. Carefully roll each strip up and place onto the pan.
7. On the 5 strip sheet, spread the cinnamon sugar mix, then cut into strips and roll them up. Place onto the pan.
8. Brush rolls with egg wash and proof at room temperature (75F) for 2 hours until they are puffy and jiggly. Preheat oven to 350F in the last 15 min.
9. Give another coating of egg wash and bake for about 20-25 min until the rolls look a rich golden color.
10. Chop the hazelnuts into crumbs and mix with sugar. Bake for 5-8 min until the hazelnuts are fragrant.
11. Whisk the cream cheese frosting ingredients (make sure cream cheese and butter are at room temp) and place into a piping bag.
12. Place the rolls into the serving plate. On the Nutella rolls, sprinkle the hazelnut crumbs. On the cinnamon rolls, pipe thin lines of the cream cheese frosting.
13. Serve and enjoy!! These are best eaten within a day. Keep at room temperature in an airtight container and toast / bake for a few min to freshen before eating.