Heat creamer and water to 110º to 120ºF.

Mix together creamer, water, sugar and yeast in a mixer bowl. Let stand for five minutes until nice and foamy.

Stir in egg.

Mix in one cup flour and salt and mix until smooth.

Mix in melted butter.

Continue adding the remaining 2 1/2 cups of flour, 1/2 cup at a time until dough is soft and smooth.

Switch to the dough hook and knead for an additional 3-4 minutes.

Divide dough into 12 equal pieces. Roll each piece out into a 13-15 inch rope and loosely coil creating a nest. Pinch ends together to seal.

Place rolls on a parchment-lined baking sheet and cover with a towel. Let rise in a warm place for 30-40 minutes or until doubled in size.

Preheat oven to 400ºF.

Use the back of a spoon to make indentations in the center of the rolls.

Fill with 1 teaspoon of chocolate hazelnut spread.

Brush rolls with remaining 2 tablespoons of melted butter.

Bake for 8-10 minutes until very lightly golden brown.

Whisk together powdered sugar and creamer.

Drizzle glaze over the top of rolls.

Serve immediately.