Kinder bueno rolls 🤎
For the dough:
* 125g warm whole milk
* 6g instant yeast
* 80g unsalted melted butter
* 30g granulated sugar
* 1 egg
* 210g all-purpose flour
* 20g unsweetened cocoa powder
* 1/2 tsp salt
1. In the bowl of your stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, and yeast
2. Add the flour, cocoa powder & salt. Knead for 10-15 mins until a smooth dough forms
3. Form the dough into a ball and place it inside a lightly greased bowl. Cover with plastic film and proof for 1 hour until doubled in size
For the filling:
* 50g unsalted room temperature butter
* 75g light brown sugar
* 80g el mordjene light hazelnut spread (this tastes EXACTLY like the kinder bueno filling)
* 70g roasted hazelnuts
1. In a bowl, combine the room temperature butter and sugar
2.Punch the gas out of the dough, then roll it out into a 6x12" rectangle on a lightly floured surfac.e
3. Add the sugar mixture. Spread it out evenly.
4.Add the melted hazelnut spread. Spread it out evenly then add the crushed hazelnuts
5. Roll up the dough tightly. Make sure to roll it from the short side (The side measuring 6")
6. Using a sharp knife or clean thread, cut into 6 equal pi.eces
7. Place the rolls inside a 7x12" glass. dish
8. Cover with plastic film and proof for
30-40 mins
9. Bake in a preheated oven at 350F for 20 mins
For the icing:
* 100g room temperature Philadelphia cream cheese
* 50g softened butter
* 5ml hazelnut extract
* 25g powdered sugar
* 25g light hazelnut spread
* 15g Nutella
1. Beat together all of the ingredients above. Add the icing to the slightly warm rolls then top with more light hazelnut spread and decorate with kinder
Making Kinder Bueno rolls at home is a wonderfully rewarding baking experience that combines the comforting texture of cinnamon rolls with the rich flavors of hazelnut and chocolate beloved in Kinder Bueno chocolates. From my experience, the key to perfect rolls lies in the dough's texture and the balance of flavors in the filling and icing. When preparing the dough, the addition of unsweetened cocoa powder not only enhances the aroma but adds a subtle chocolate note that pairs beautifully with the hazelnut filling. Kneading the dough thoroughly for 10 to 15 minutes ensures it develops the right elasticity, resulting in soft and fluffy rolls after baking. I've found that proofing the dough in a warm, draft-free environment speeds up the rising process and improves the texture. For the filling, using a light hazelnut spread like El Mordjene mimics Kinder Bueno's signature creaminess perfectly. Mixing it with unsalted butter and light brown sugar creates a beautifully sweet and nutty contrast. Adding roasted hazelnuts delivers a lovely crunch that elevates the overall mouthfeel. When rolling the dough tightly from the short side, it helps form distinct layers that bake into a perfect spiral. I often use a sharp knife to cut the dough neatly to retain the rolls' structure. The icing is where the magic culminates — blending Philadelphia cream cheese with softened butter, powdered sugar, hazelnut extract, light hazelnut spread, and a touch of Nutella results in a luscious topping. Applying the icing while the rolls are slightly warm allows it to melt gently, enhancing the dessert's moistness. As a tip, decorating the finished rolls with extra hazelnut spread and Kinder chocolate pieces adds a visually enticing element and enriches the nostalgic flavor. These rolls work perfectly as a special breakfast treat, afternoon snack, or dessert for gatherings. Baking them from scratch might seem time-consuming, but the delicious outcome makes it worth every step if you enjoy inviting the comforting flavors of Kinder Bueno into your homemade baked goods.