In a bowl pour the yeast, a little sugar (from 50 g) the warm water and mix well with a fork until the yeast dissolves. Set aside for 10 minutes until the yeast is activated.
Add the melted margarine, coconut milk, sugar and vanilla to the bowl of the mixer and mix with a hand whisk. Then, add the yeast mixture and continue mixing.
Add half the flour and mix with the whisk until they are homogenous and leave the mixture aside for 30 minutes.
Add the other half of the flour, the nutmeg, the cocoa and the salt and beat with the hook for 15 minutes until it becomes a soft and elastic dough.
Put olive oil in our hands and knead lightly, forming a ball of dough.
Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 ½ with 2 hours in a warm place until it doubles in volume.
For stuffing
Melt the chocolate with the butter in a baking pan. When the chocolate melts, add the rest of the ingredients except the hazelnuts and the icing sugar. Cover with cling film and set aside.
For assembly
When the dough has risen, transfer it to a lightly floured surface and begin to open it with the help of a rolling pin. We try to give it a rectangular shape, with the thickness of the dough about half a centimeter and a dimension of about 30 × 55 cm.
Using a brush, spread the filling over the entire surface of the dough, except for the edges. Sprinkle with icing sugar and hazelnuts.
Carefully start to roll the dough and cut with the help of a sharp knife into 9 equal pieces which we place in a pan with oil paste, placing them next to each other.
Cover the pan with cling film and leave to rise for 30 minutes.
Preheat the oven to 180 ° C in air. After they swell, spread our rolls with the rest of the melted margarine and bake in the oven for 25-30 minutes. Then let them cool for 15 minutes.
While the rolls are baking, prepare the icing by mixing the hot coconut milk with the icing sugar, chocolate and butter.
Allow the rolls to cool and pour the mixture over the rolls.