Warm the Milk and Butter: In a heat-safe dish, add milk and butter. Microwave for 1 minute or until melted, stirring to combine.

Activate the Yeast: In the bowl of a stand mixer, combine the warm milk mixture, yeast, and 1 tablespoon of sugar. Let it activate for about 5 minutes until frothy.

Mix the Dough: With the mixer on medium speed, add egg yolks, remaining sugar, and salt. Gradually add flour and knead for 3-5 minutes until a soft, smooth dough forms.

Let the Dough Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm environment for about an hour or until doubled in size.

Preheat Oven: Preheat your oven to 375 degrees F and spray a muffin tin with nonstick cooking spray.

Roll Out the Dough: Divide the risen dough in two, rolling one half into a 14 x 10-inch rectangle on a floured surface.

Spread the Nutella: Heat Nutella for about 20 seconds until spreadable, then spread it over the dough, leaving a 1/4-inch border. Sprinkle chopped hazelnuts on top.

Layer and Cut: Roll out the second half of the dough into another 14 x 10-inch rectangle and place over the filled dough. Cut into 12 strips, about 1 inch wide.

Twist Into Shape: Twist each strip into a coil and roll into a cinnamon roll shape. Place each coiled twist into a muffin cup, upright.

Brush and Bake: Mix egg whites with 1 tablespoon water and brush over the tops of the twists. Bake for 14-16 minutes until golden brown.

Cool and Dust: Remove from muffin cups and cool on a wire rack for about 5 minutes. Dust with confectioners' sugar before serving warm.