▪ In a large bowl, mix together flour and salt.

▪ In the microwave, heat milk until it is warm, but not hot, to the touch (about 110-115° F). Add yeast to the warm milk and let sit until bubbly and frothy, about 10 minutes.

▪ In a mixer with the dough hook attached, combine sugar, salt, eggs, and melted butter, and whisk slightly to combine. Add milk and yeast mixture and about 1 cup flour.

▪ Mix on low, adding flour, about one cup at a time, until dough comes together and is no longer sticking to the sides of the bowl.

▪ Knead on medium speed for 5 minutes, or until dough is smooth.

▪ Lightly grease a large bowl with baking spray, butter, or vegetable oil. Place dough in the bowl, flipping to cover it with the oil. Place plastic wrap or a clean kitchen towel over the bowl. Let rise for 1 to 1 1/2 hours, or until dough has doubled in size. Meanwhile, make the filling. Prepare a 9"x13" baking pan by spraying with nonstick baking spray or lining with parchment paper.

▪ Punch down the risen dough, and roll it out into a 10"x18" rectangle on a clean surface.

▪ Spread the filling evenly over the dough.

▪ Roll the dough up longwise. Trim the ends, then cut the dough into 12 even rolls.

▪ Place the rolls in the prepared baking dish, cover with a clean kitchen towel or plastic wrap, and let rise until doubled in size, about 1 to 1 1/2 hours. Preheat oven to 350F about 20-30 minutes before rolls are ready to bake. Meanwhile, make the icing.

▪ Bake rolls for 25-30 minutes, or until the tops are lightly golden brown.

▪ Top rolls with icing while they're still warm. Enjoy!

▪ Use a food processor to combine hazelnuts, chocolate, and sugar until chocolate and nuts are chopped into small pieces.

▪ Add butter and pulse until butter is just incorporated. If you have a hard time getting the butter smooth in the food processor, use a spatula to finish combining.

▪ In a bowl combine, sugar, milk, vanilla extract, and vanilla bean paste or seeds scraped from 1 vanilla bean. Stir until it forms a thick, smooth icing.