Repeat the rolling and folding three more times: After chilling, unwrap dough and roll in the same manner with the short side facing you. Fold in business letter style and chill. After the final fold, refrigerate the dough for at least 8 hours but not more than 18 hours.
Spoon about a tablespoon of chocolate hazelnut spread on one of the short edge of a rectangle. Stretch the dough briefly, then fold the dough over the filling. Roll it to form a tight log while keeping the dough taut and stretched using the other hand. Place each rolled dough on a large baking tray that is lined with two layers of parchment paper. Repeat process with the rest of the dough. Position the rolls two inches apart from each other. You will need two trays. Cover the dough loosely with plastic wrap and let rise for 2 to 2 1/2 hours.
Dough recipe from Epicurious.