Directions

1. 1

   In a small saucepan, gently heat the 1/2 cup hazelnut creamer and 1/2 cup water until the mixture reaches 160°F to 160°F (warm to the touch but not hot).

2. 2

   Pour the warmed creamer mixture into a large mixer bowl. Add the 3 tablespoons sugar and 2 1/4 teaspoons yeast.

3. 3

   Let the mixture stand for 5 minutes until it becomes foamy and activates. Stir in the lightly beaten egg.

4. 4

   Mix in 1 cup of flour and 1 teaspoon salt using the mixer on low speed until the mixture is smooth.

5. 5

   Add the 2 tablespoons melted butter and mix until combined. Gradually add the remaining 2 1/2 cups flour, 1/2 cup at a time, mixing until a soft, smooth dough forms. Switch to a dough hook and knead for 3 to 4 minutes until the dough is elastic and no longer sticky.

6. 6

   Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a rope approximately 13 to 15 inches long, then loosely coil it into a spiral nest shape. Pinch the ends together to seal.

7. 7

   Place the coiled rolls on a parchment-lined baking sheet and cover loosely with a clean kitchen towel.

8. 8

   Let the rolls rise in a warm place for 30 to 40 minutes, or until they have doubled in size. Meanwhile, preheat the oven to 400°F.

9. 9

   Using the back of a spoon, make a shallow indentation in the center of each risen roll. Fill each indentation with 1 teaspoon of chocolate hazelnut spread.

10. 10

    Brush the top and sides of each roll with the remaining 2 tablespoons of melted butter.

11. 11

    Bake for 8 to 10 minutes, until the rolls are very lightly golden brown on top.

12. 12

    In a small bowl, whisk together the 1 cup sifted powdered sugar and 1 to 2 tablespoons hazelnut creamer until you reach a smooth, drizzle consistency.

13. 13

    Drizzle the glaze generously over the warm rolls and serve immediately.