Save to Pinterest My kitchen smelled like a European bakery the morning I pulled these from the oven, and my neighbor knocked on the door asking what I was making. I had been craving something indulgent but didn't want to choose between cinnamon rolls and chocolate, so I combined them. The dough puffed up beautifully, and the Nutella melted into swirls that looked almost too pretty to eat. Almost.
I made these for my sister's birthday brunch, and she declared them better than any bakery version she'd ever tried. Watching everyone pull apart the gooey layers and lick their fingers made me realize this recipe was a keeper. It's become my go to whenever I want to feel like a baking genius without actually being one.
Ingredients
- All purpose flour: The foundation of your dough, providing structure without making the rolls tough or heavy if you measure correctly.
- Active dry yeast: This is what gives the rolls their pillowy rise, but make sure your milk is warm, not hot, or you'll kill the yeast before it can work its magic.
- Granulated sugar: Feeds the yeast and adds a subtle sweetness that balances the rich Nutella filling.
- Salt: A small amount enhances all the other flavors and keeps the dough from tasting flat.
- Whole milk: Adds richness and tenderness to the dough, and warming it helps activate the yeast faster.
- Unsalted butter (melted and softened): Used in both the dough and as a base layer before spreading Nutella, it adds moisture and helps the filling stick.
- Eggs: Bring the dough together and give it a beautiful golden color once baked.
- Nutella: The star of the filling, it melts into a creamy, hazelnutty layer that seeps into every crevice.
- Mini chocolate chips: They distribute more evenly than regular chips and create little pockets of melted chocolate throughout the rolls.
- Powdered sugar: Mixed with milk to create a simple glaze that adds sweetness without overpowering the Nutella.
- Milk (for glaze): Thins the powdered sugar into a pourable consistency that hardens slightly as it cools.
Instructions
- Wake up the yeast:
- Combine warmed milk, yeast, and a tablespoon of sugar in your bowl, then wait for it to foam and smell slightly sweet. If nothing happens after five minutes, your yeast is dead or your milk was too hot, so start over.
- Build the dough:
- Stir in melted butter, the rest of the sugar, eggs, and salt until everything looks combined and slightly shaggy. Gradually add the flour and knead until the dough is smooth, elastic, and no longer sticking to your hands or the bowl.
- Let it rise:
- Place the dough in a lightly oiled bowl, cover it with a damp towel, and set it somewhere warm for an hour. It should double in size and feel airy when you poke it.
- Roll it out:
- Punch down the risen dough to release air bubbles, then roll it into a large rectangle on a floured surface. Aim for even thickness so your rolls bake uniformly.
- Spread the magic:
- Brush softened butter over the dough, then spread Nutella in an even layer, leaving a small border at the edges. Sprinkle mini chocolate chips generously over the top.
- Roll and slice:
- Starting from the long edge, roll the dough tightly into a log, then use a sharp knife or dental floss to cut it into twelve even pieces. Dental floss gives you cleaner cuts without squishing the rolls.
- Second rise:
- Arrange the rolls in a greased baking pan, cover them again, and let them puff up for thirty minutes. They should look puffy and touch each other slightly.
- Bake to golden perfection:
- Slide the pan into a preheated oven and bake until the tops turn golden brown and your kitchen smells incredible. The centers should still look slightly soft.
- Glaze and serve:
- Whisk powdered sugar and milk together until smooth, then drizzle it over the warm rolls. Serve them immediately while the Nutella is still gooey.
Save to Pinterest The first time I served these at a potluck, someone asked if I'd ordered them from a fancy bakery. I didn't correct them right away because it felt nice to let the compliment sit for a moment. When I finally admitted I'd made them myself, three people asked for the recipe on the spot.
How to Store and Reheat
These rolls stay soft at room temperature for up to two days if you cover them tightly with plastic wrap or store them in an airtight container. For longer storage, wrap individual rolls in foil and freeze them for up to a month, then reheat them in the oven at 300°F (150°C) for about ten minutes. The microwave works in a pinch, but the oven brings back that fresh baked texture and warms the Nutella without making the dough rubbery.
Make Ahead Magic
You can assemble the rolls the night before, cover the pan tightly, and refrigerate them overnight instead of doing the second rise. In the morning, let them sit at room temperature for about thirty minutes while your oven preheats, then bake as directed. This trick saves time and fills your house with the smell of fresh baked rolls right when you need it most.
Variations and Add Ins
If you want extra crunch, sprinkle chopped hazelnuts over the Nutella before rolling the dough, or swap half the chocolate chips for white chocolate. A pinch of cinnamon mixed into the Nutella adds warmth without overpowering the chocolate, and a drizzle of melted Nutella over the finished glaze makes them look bakery level fancy.
- Try adding a thin layer of raspberry jam under the Nutella for a fruity twist that cuts through the richness.
- For a salted caramel version, drizzle caramel sauce over the glaze and sprinkle with flaky sea salt.
- Use dark chocolate chips instead of mini chips if you prefer a less sweet, more intense chocolate flavor.
Save to Pinterest These rolls turn any morning into a celebration, and they're forgiving enough that even your first attempt will taste amazing. Make them once, and they'll become part of your weekend rhythm.
Recipe FAQs
- → Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls through step 8, cover tightly with plastic wrap, and refrigerate overnight. Bake the next morning, adding 5-10 minutes to the baking time since they'll be cold.
- → What's the best way to slice the rolls evenly?
Use dental floss or a sharp serrated knife with a gentle sawing motion. Divide the log into 12 equal portions by marking with toothpicks before slicing to ensure even sizes.
- → How should I store leftover rolls?
Keep them in an airtight container at room temperature for up to 2 days, or freeze in a freezer bag for up to 2 weeks. Reheat gently in the oven at 325°F for 10-12 minutes.
- → Can I substitute the Nutella with something else?
Absolutely. Try chocolate-hazelnut spread alternatives, Nutella's competitors, or a homemade mixture of cocoa powder and melted chocolate blended with hazelnut butter for similar results.
- → Why didn't my dough rise properly?
Ensure your milk is warm (110-115°F), not hot. Cold kitchens slow rising; try a warm spot like near a heating vent or in an oven with just the light on for 1-2 hours.
- → Is there a dairy-free version possible?
Use plant-based milk, vegan butter, and a dairy-free Nutella alternative. For eggs, substitute with flax eggs (1 tbsp ground flax mixed with 2.5 tbsp water per egg) to maintain structure.