Chocolate Cinnamon Rolls

Directions

1. 1
   Lightly grease an 8 inch Bundt cake pan. Combine yeast, sugar and milk in a bowl. Cover and stand in a warm place for about 10 mins or until mixture is frothy.
2. 2
   Sift dry ingredients into large bowl. Stir in yeast mixture and butter; mix to a soft dough. Turn dough onto a floured surface a knead for 5 mins or until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 40 mins or until doubled in size.
3. 3
   Turn dough onto a floured surface. Knead until smooth. Roll into 6 x 20 inch rectangle and spread with hazelnut spread, leaving a 1 inch border. Brush border with water. Roll up from long side to enclose spread. Place roll, seam side towards center, in base of prepared pan and pinch ends together to form a circle. Cover and let sit in a warm place for 15 mins or until well risen. Preheat oven to 425°F.
4. 4
   Bake for 15 mins, then reduce heat to 350°F and bake for another 20 mins. Let cook in pan for 5 mins, then transfer to a wire rack to cool completely.
5. 5
   Meanwhile, to make caramel icing, combine brown sugar and butter in a saucepan and stir over heat until sugar is dissolved. Remove from heat and stir in powdered sugar and milk. Drizzle warm caramel icing over roll and sprinkle with nuts. Cut into slices to serve.