Ferrero Rocher Brioche Rolls

I’ve been tutu-ing with my cinnamon rolls AGAIN.

Who doesn’t like Ferrero Rocher?

Well actually my mum doesn’t. She digs chocolate and she loves nuts but it is a cardinal sin to combine the two.

If your like me and love them take the original brioche dough and change up the the filling.

Gooey and rich but not too sweet you will be in heaven.

Ferrero Rocher Filling

150gm Whittakers 65% cocoa chocolate (chopped)

70gm hazelnuts

3/4 cup hazelnut spread (any kind) – I’ve used Nutino. Made in Italy and nowhere near as sweet as Nutella.

In a dry pan toast your hazelnuts until brown and toasty smelling. Eyeball them the entire time they burn QUICKLY! Take the hot nuts and place in a tea towel. Rub to remove the bitter skins and roughly chop the nuts.

Roll out the brioche dough and spread out the hazelnut spread. Sprinkle over the nuts and chocolate.

Roll and follow the original recipe.


Cinnamon Rolls

There is nothing better that hot, sweet and cinnamonny (that’s a word right!?!) buns.

I have been experimenting with a traditional cinnamon roll recipe and this is my version of Overnight Cinnamon Rolls with Vanilla Glaze.

The great thing with the second prove overnight, you look like a baking legend when you rock up at the kindy shared lunch or work morning tea with warm buns!!




1 1/4 teaspoon dried yeast

160ml luke warm milk

3 cups plain flour

1/4 cup caster sugar

1 teaspoon salt

2 free-range eggs

125g butter (melted)

1/2 teaspoon of vanilla paste OR 1 teaspoon vanilla essence


100gm butter (softened)

1/2 cup soft brown sugar

2 teaspoons of cinnamon

1/2 cup of dried fruit or chocolate (optional)


1 1/3 cups icing sugar

2 tablespoons milk

1/4 teaspoon vanilla paste OR 1/4 teaspoon vanilla essence


In a bowl mix together the warm milk and yeast. Leave for five minutes. Make sure your milk is not too hot otherwise you will kill the yeast and your dough will be a dud.

In a large mixing bowl add the flour, sugar and salt. Melt butter and add to the flour mixture.  Lightly whisk the eggs and add the vanilla paste/essence then add to mixing bowl. Lastly add the milk yeast mixture.  Place a dough hook on your stand mixer and knead until a thick combined dough is made (roughly 8 minutes).  Place in a lightly greased bowl and stand covered in a warm place for 60 minutes or until it has doubled in size.

After it has risen roll out the dough on a lightly floured bench so it’s roughly rectangle shaped and 1cm thick.

For the filling switch from your dough hook to the whisk on your mixer.  Add the softened butter, brown sugar and cinnamon and beat until light and fluffy.  Spread over the rolled out dough leaving a 0.5cm edge.  Here is where you add any fruit or chocolate. Sprinkle evenly over the filling.

Starting from the longest edge roll into a large sausage. Cut the roll in half then half again. You should then cut those halves into 3.  Making 12 rolls.

So there are 2 ways you can go from here. If baking immediately you can grease a baking dish and place the rolls in all comfy and let them proof again for 45 minutes OR you can place the rolls into a greased dish and place in the fridge covered overnight.  Don’t put the refrigerated rolls straight in the oven. Pull them out of the fridge 15 mins before hand to warm up a bit!

From here both of these need to be cooked in a preheated oven at 180 degrees (160 degrees if your using fan forced) for 20 minutes.  Then loosely cover with foil and bake for another 15-20 minutes until cooked.  Allow to cool for 10-15 minutes before turning out onto a wire rack.

In a bowl mix all the glaze ingredients. Spoon the glaze over the warm cinnamon rolls.

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Happy Baking.