Nutella Hazelnut Dough

1. In a large mixing bowl, combine warm water, 1 tablespoon of sugar, and active dry yeast. Let it proof for 10 minutes in a warm spot until bubbly.

2. Add all-purpose flour, softened butter, egg, and granulated sugar to the yeast mixture.

3. Knead the dough for 12–15 minutes until soft, smooth, and elastic.

4. Cover the dough with plastic wrap or a damp towel and let it proof in a warm place for about 1 hour and 30 minutes, or until it doubles in size.

Nutella Hazelnut Filling

1. Keep the Nutella slightly chilled and creamy — do not melt it.
2. Roughly chop the hazelnuts, or use pre-chopped ones for convenience.

Assembling the Rolls

1. Lightly dust your work surface with flour and roll out the proofed dough with a rolling pin. Smooth side down, wrinkled side facing up.
2. Spread the Nutella evenly over the dough and sprinkle the chopped hazelnuts on top.
3. Cut the dough into four equal strips and roll each one individually.
4. Place each roll in a square pan lined with parchment paper, leaving space between them for expansion.

Proof and Bake

1. Cover the rolls with plastic wrap and proof for 30 minutes.
2. Pour some heavy cream over the rolls to help them stay soft and fluffy.
3. Bake at 375°F (190°C) for 20–25 minutes, checking at the 20-minute mark to ensure they bake evenly and turn golden brown.