Nutella Chocolate Chip Rolls (Printable)

Soft, pillowy rolls swirled with creamy Nutella and melty chocolate chips, baked to golden perfection.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Filling

08 - 3/4 cup Nutella
09 - 1/2 cup mini chocolate chips
10 - 2 tbsp unsalted butter, softened

→ Topping

11 - 1/2 cup powdered sugar
12 - 1-2 tbsp milk
13 - Extra chocolate chips for garnish (optional)

# How to Make It:

01 - In a large bowl or stand mixer, combine warmed milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt. Mix until combined.
03 - Gradually add flour, mixing on low speed, until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.
04 - Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and roll out on a floured surface into a 14×18-inch rectangle.
06 - Spread softened butter over the dough, then evenly spread Nutella on top. Sprinkle with chocolate chips.
07 - Starting from the long edge, tightly roll up the dough into a log. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise for 30 minutes.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes, until golden brown.
10 - Whisk together powdered sugar and milk to make a glaze. Drizzle over warm rolls. Garnish with extra chocolate chips if desired. Serve warm.

# Expert Advice:

01 -
  • The dough stays soft for days, which means you can enjoy warm rolls all week without them turning dense or dry.
  • Nutella and chocolate chips create pockets of melted heaven that ooze out with every bite.
  • These rolls impress guests but use pantry staples you probably already have on hand.
  • You can prep the dough the night before and bake them fresh in the morning for minimal effort and maximum reward.
02 -
  • If your dough feels too sticky after kneading, add flour one tablespoon at a time, but don't overdo it or your rolls will turn out dense.
  • Let the rolls cool for just a few minutes before glazing, otherwise the glaze will slide right off and pool at the bottom of the pan.
  • Underbaking by a minute or two leaves the centers gooier, which is exactly what you want if you love that molten Nutella effect.
03 -
  • Warm your rising bowl slightly by filling it with hot water for a minute, then drying it completely before adding your dough for a faster, more reliable rise.
  • Dental floss slices rolls cleanly without squashing them, just slide it under the log, cross the ends over the top, and pull tight.
  • If you don't have a stand mixer, knead by hand on a floured surface for about ten minutes until the dough is smooth and springs back when you poke it.
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