There’s nothing like the smell of fresh pastry baking in the oven when it’s cold outside. These chocolate chip rolls have the most addictive smell once baking – it’s a a sweet breakfast bread pastry filled with chocolate, almonds and praline paste (caramelized hazelnuts paste), and it’s the best thing to have a long with your coffee cup in a lazy Saturday morning.

Almond Chocolate Chip Rolls

Photo: Natalie Levin

Almond Chocolate Chip Rolls

Servings 26 cm round cake pan
Author Natalie


For the dough:

  • 500 grams (3 1/2 cups) all-purpose flour
  • 10 grams (2 tsp.) instant dry yeast
  • 75 grams (1/3 cup) sugar
  • 100 grams (1/2 cup) soft butter
  • 2 large eggs
  • 125 ml. (1/2 cup) milk
  • 1 tsp. vanilla extract
  • Pinch of salt

For almond and chocolate chip filling:

  • 200 grams dark chocolate
  • 100 grams (1/2 cup) butter
  • 50 grams (2 1/2 tbsp.) praline paste
  • 100 grams (1 cup) chopped almonds
  • 50-100 grams dark or white chocolate chips
  • Beaten egg for brushing

For the syrup:

  • 100 grams (1/2 cup) sugar
  • 120 ml. (1/2 cup) water


  1. Dough: in a bowl of an electric mixer with a dough hook put flour, yeast, sugar, butter, eggs, milk, vanilla and salt and knead for 10-12 minutes until the dough is smooth.
  2. Form a round shape of the dough, put in a bowl, cover and let rise until the dough doubles in volume.
  3. Chocolate, almond and praline filling: chop the chocolate and place in a bowl.
  4. Add butter and praline paste and solvents together in the microwave until everything is melted and mixture is smooth.
  5. Cool the mixture in the refrigerator for 30-60 minutes, stirring occasionally, until you get a spreadable texture.
  6. On a floured surface, roll the dough into a rectangle about 1-2 cm thick.
  7. Spread the filling evenly and sprinkle some chopped almonds and chocolate chips. Roll the dough tightly.
  8. Use a sharp knife and cut the roll into 5-6 cm wide roses. Place in a lightly greased pan.
  9. Cover the pan with a damp towel and let rise in a warm place for about an hour or until it nearly doubles in volume.
  10. Preheat oven to 170c degrees.
  11. Gently brush the cake with some beaten egg.
  12. Bake for about 30-40 minutes or until the cake is golden and set.
  13. Syrup: in a small pot put water and sugar and heat to a boil.
  14. Cook for 2-3 minutes after boiling and remove from heat.
  15. Brush the cake generously with warm syrup.
  16. Cool slightly and serve.

Recipe Notes

  • You can use any type of nuts instead of almonds.
  • It is important not to give up the syrup because it makes the cake moist and keeps it soft.
  • The rolls are at their best when freshly baked, but you can wrap and freeze it for up to 2 weeks.
  • Defrost and warm a little before serving.
  • If you don't have praline paste you can use Nutella spread.
Almond Chocolate Chip Rolls

Photo: Natalie Levin

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