3 1/3 cups plain flour
2 tablespoons cocoa powder
¼ cup caster sugar
90g butter, diced
7g sachet dried yeast
2 eggs, lightly beaten
2/3 cup warm milk
120g butter, extra
1 1/3 cups brown sugar, extra
2 tablespoon cocoa, sifted
2/3 cup thickened cream
1 cup chocolate hazelnut spread
1 ½ cups white chocolate chips
Combine flour, cocoa, sugar and ½ teaspoon salt in a large bowl. Add butter and rub in with your fingertips until mixture resembles breadcrumbs. Add yeast, eggs and milk and mix until a soft dough forms.
Turn out onto a floured surface and knead for 8-10 min or until dough is smooth, soft and elastic. Place into a lightly oiled bowl, cover with a clean tea towel and let rise in a warm place for 1hr or until doubled in size.
Grease a 20 x 30cm shallow rectangle cake pan. Place extra butter, brown sugar, 2 tablespoons water and cocoa into a saucepan and bring to a simmer over medium heat, cooking until sugar dissolves. Add cream and stir to combine. Pour half into the cake pan. Reserve the remaining sauce to serve, and set the cake pan aside.
Punch down the dough and knead gently. Divide into 2 portions and roll and stretch each portion to a 35 x 25cm rectangle. Spread with hazelnut spread and sprinkle with choc chips. Roll each rectangle up from the long ends to form a log. Cut each log into 6 equal pieces.
Arrange rolls into the sauce. Cover with a clean tea towel and let rise for a further 30-40 min in a warm place, buns should be well risen. Preheat oven to 180C (160C fan forced). Bake the buns for 30 min or until firm. Serve with extra sauce.