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1
For the dough:
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2
In a large pot over medium-low heat, whisk together milk, sugar, and oil. Using a candy thermometer, heat the milk to 120 F. Then sprinkle the yeast over the top of the warm milk mixture. Stir in 31/2 cups of flour. Take off the heat. Set the pot aside, cover the pot with a towel and allow to rest undisturbed, for 1 hour.
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3
Then add the remaining 1 cup of flour, salt, baking powder, and baking soda to the mixture. Stir until combined. Place the lid on the pot and refrigerate until the mixture is completely cool (the dough is easier to handle if it is refrigerated).
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4
Butter a large (9x13 or similar) baking dish, or two pie plates or round cake pans.
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5
Remove the dough from the refrigerator. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 24 inches long and 10 inches wide. Drizzle the melted Nutella (see note below) onto the dough. Spread evenly with a rubber spatula. Drizzle the melted butter over the top of the Nutella. Sprinkle with brown sugar and toasted pecans.
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6
Starting at the long side furthest from you, roll the dough toward you, until it resembles a log. Pinch together the seams to seal. Turn the dough over so the seal faces the work surface. Slice into 2-inch thick rolls and place in the baking dish cut side down.
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Cover the baking dish with a towel and allow to rise for 30 minutes. Preheat the oven to 375 F.
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8
Place the pan(s) in the oven and bake for 20 minutes, or until the rolls are golden brown in color.
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9
For the mocha icing:
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10
In a large bowl, whisk together powdered sugar and salt. Whisk in coffee, half-and-half, and vanilla extract until smooth.
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Remove the rolls from the oven. Allow the rolls to cool for 5 minutes before drizzling on the icing. Serve warm.
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Note: Heat the Nutella for 30 seconds in the microwave to create a spreadable consistency.
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13
Sweet roll dough adapted from The Pioneer Woman.
