This is my recipe for Chocolate Nutella ✨Croissant Brioche Rolls. Super soft and fluffy brioche rolls filled with a rich chocolate butter mixture and stuffed with creamy Nutella. They’re buttery, perfectly layered, and packed with chocolate in every bite.✨ ~Dough • 680 g bread flour • 400 g lukewarm milk • 70 g sugar • 12 g salt • 7 g instant yeast • 1 egg + 1 egg yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • 90 g unsalted butter, softened ~Chocolate Espresso Filling • 120 g unsalted butter, softened • 150 g brown sugar • 30 g cocoa powder • 1 tsp instant espresso powder • 1 tsp vanilla extract ~Nutella Filling • 240–320 g Nutella • About 15–20 g per croissant ~Vanilla Glaze • 2 cups (240 g) powdered sugar • 2 tbsp cream cheese, softened • 4–5 tbsp heavy cream • 1 tsp vanilla extract ~Instructions Make the Dough 1. Warm a small portion of the milk and mix it with the yeast and 1 teaspoon of the sugar. Let sit for 10–15 minutes until foamy. 2. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, remaining milk, egg, egg yolk, and vanilla. 3. Add the flour, sugar, cinnamon, and salt. Mix until a dough forms. 4. Knead for 8–10 minutes until smooth. 5. Add the softened butter in a few additions and continue kneading for 10–15 minutes, until the dough is soft, smooth, and elastic. 6. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size. ~Prepare the Filling 7. Mix together the butter, brown sugar, cocoa powder, espresso powder, salt, and vanilla until smooth and spreadable. Shape the Croissants 8. Roll the dough into a circle approximately 20–22 inches (50–55 cm) in diameter. 9. Spread the chocolate espresso filling evenly over the dough. 10. Cut into 16 equal triangles, like a pizza. 11. Add about 1 tablespoon (15–20 g) of Nutella to the base of each triangle. 12. Starting from the wide end, roll each triangle tightly toward the tip. 13. Curve the ends slightly inward to create a croissant shape if desired. 14. Place on parchment-lined baking sheets. ~Second Rise 15. Cover loosely and let rise for 45–75 minutes, or until noticeably puffy. ~Bake 16. Bake at 325°F for 20–25 minutes, or until lightly golden brown. ~Make the Glaze 17. Whisk together the cream cheese, vanilla, and heavy cream until smooth. 18. Add the powdered sugar and whisk until creamy and pourable. ~Finish 19. Let the croissants cool for about 10 minutes. 20. Drizzle the glaze generously over the warm croissants and serve. #croissants #chocolate #brioche #EasyRecipe #CapCut - @sweetconfection