Hersheys Chocolate Rolls Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Steps:

• Preheat oven 350 to 375 degrees.
• Roll out biscuit dough thin.
• Spread soften butter on top of dough.
• Add sugar to butter.
• Add vanilla to butter and sugar.
• Roll up into a log, pinch sides.
• Cut into 2 inch rolls.
• Place in a 9x11x13 cake pan.
• Put in preheated oven until golden brown.
• In deep sauce pan mix well sugar and cocoa.
• Add water to cocoa mixture until well blended.
• Bring to a boil until thick.
• When rolls are golden brown let them cool off.
• Pour chocolate syrup on top of rolls.
• Let set for about 1 1/2 hrs to 2hrs. This gives the chocolate to be soaked up.
• Serve and enjoy. Even better in the mornings with coffee. Servings vary. Time fixing also varies.