Save There's something about the smell of yeast and chocolate swirling together in the oven that makes everything feel like a weekend. I stumbled onto these Nutella rolls during one of those mornings when I had nothing but a vague craving and leftover Nutella in the pantry, determined to turn it into something worth waking up for. The combination hit me suddenly: what if I took the soft comfort of a cinnamon roll and swapped in that hazelnut chocolate spread everyone loves? The first batch came out golden and gooey, still warm when I pulled them from the oven, and I knew I'd found something special.
I brought a batch to a friend's house for brunch once, and I watched her take one bite, close her eyes, and just smile without saying anything. That's when I realized these rolls do more than taste good—they create those small moments of genuine happiness that people remember. She's been asking me to make them ever since.
Ingredients
- All-purpose flour (3 1/2 cups): This is your foundation, and using the right amount makes the difference between dense and pillowy; measure by spooning into your cup rather than scooping straight from the bag.
- Active dry yeast (1 packet): Make sure it's fresh and within date—old yeast won't rise properly, and your whole effort suffers.
- Granulated sugar (1/4 cup): Feeds the yeast and sweetens the dough without overpowering it.
- Salt (1/2 tsp): Brings out flavor and controls fermentation; don't skip it.
- Whole milk, warmed (3/4 cup): Warm means between 110–115°F—too hot kills yeast, too cold and it won't activate.
- Unsalted butter, melted (1/4 cup): Creates tender crumbs and adds richness without the salt interfering with your control.
- Eggs, room temperature (2 large): Room temperature eggs blend in smoothly and help create structure.
- Nutella (3/4 cup): The star—spread it evenly so every roll gets that creamy hazelnut chocolate goodness.
- Mini chocolate chips (1/2 cup): The small ones distribute better than chunky chips and melt into sweet pockets throughout.
- Unsalted butter, softened (2 tbsp): Acts as a base for the Nutella so it spreads without tearing the dough.
- Powdered sugar (1/2 cup): Makes the glaze that catches on your fingers and melts on your tongue.
- Milk for glaze (1–2 tbsp): Adjust until the glaze reaches the right consistency—drizzly, not runny.
Instructions
- Bloom your yeast:
- Combine the warm milk, yeast, and 1 tablespoon of sugar in a large bowl, then wait about 5 minutes. You'll see it become foamy and alive—that's how you know the yeast is ready to work. If it stays flat, your yeast is past its prime.
- Build the dough:
- Stir in the melted butter, remaining sugar, eggs, and salt until everything is incorporated. The mixture will look loose and shaggy at this point, which is exactly right.
- Knead into smoothness:
- Add the flour gradually while mixing on low speed, then knead for 6–8 minutes until the dough transforms into something smooth and elastic that springs back when you poke it. This is where the magic happens—gluten develops and gives you that tender crumb.
- First rise:
- Transfer the dough to a lightly oiled bowl, cover it with a cloth or plastic wrap, and set it in a warm spot for about an hour. You're looking for it to roughly double in size—it should feel airy when you gently press it.
- Shape and fill:
- Punch down the dough to release the air, then roll it out on a floured surface into a rectangle about 14 by 18 inches. Spread the softened butter in a thin layer over the entire surface, then do the same with the Nutella, and scatter the chocolate chips evenly across. The key is spreading everything so that each roll gets its fair share.
- Roll it up:
- Starting from the long edge closest to you, roll the dough tightly toward yourself, creating a log as you go. Pinch the seam at the end to keep it sealed, then slice it into 12 even pieces using a sharp knife or a piece of dental floss pulled taut.
- Second rise:
- Arrange the rolls in a greased 9 by 13-inch baking pan with a little space between each one, cover loosely, and let them rise for 30 minutes. They'll puff up and fill in the gaps—this is when they develop that pillowy texture.
- Bake until golden:
- Preheat your oven to 350°F and bake for 22–25 minutes until the tops are golden brown and the edges are set but still tender. The edges will firm up as they cool, so don't overbake or you'll lose that soft center.
- Glaze and serve:
- While the rolls are still warm, whisk together the powdered sugar and milk until you have a drizzleable consistency. Pour it over the warm rolls—it will melt slightly into the crevices and create pockets of sweetness. Garnish with extra chocolate chips if you want to show off.
Save One morning, I brought these to work, and the whole office smelled like a bakery for hours. My coworker who usually skips breakfast came back for thirds, and we ended up laughing about how something this indulgent shouldn't taste this good. That's the moment I realized these rolls were more than breakfast—they were a reason to gather.
The Science Behind Soft Rolls
The secret to that pillowy texture is understanding how yeast works and respecting the rise. Your dough needs warmth and time to develop its structure, and rushing either one means a denser, chewier result. The eggs and butter work together to keep everything tender even after baking, while the sugar feeds the yeast and browns the exterior. Once you understand that the process matters as much as the ingredients, you'll make rolls that feel professionally made.
Nutella as Your Canvas
Nutella has this magical quality where it's sweet without being cloying, and creamy without being greasy. I've tried making these with homemade hazelnut spread, and while it's delicious, there's something about using the real thing that makes it easier for people to fall in love with the recipe. The chocolate chips add texture and pockets of extra richness, but they're optional if you want to keep the focus on that smooth Nutella swirl.
Customizing Your Rolls
The beauty of this recipe is how willing it is to adapt to what you have on hand. I've added finely chopped hazelnuts for crunch, a pinch of sea salt on top for contrast, and even a bit of espresso powder in the dough for a subtle coffee note that deepens the chocolate flavor. The foundation is flexible enough to support your own ideas while keeping that signature softness intact.
- Chop hazelnuts finely and sprinkle them over the Nutella layer for a crunch that plays against the soft dough.
- A light dusting of fleur de sel on the unbaked rolls brings out the chocolate and adds sophistication.
- Let the glaze cool slightly before drizzling if you want cleaner lines, or drizzle it warm for that melty, rustic look.
Save There's something quietly perfect about pulling a warm pan of these rolls from the oven and knowing you've created something that will make people happy. Serve them warm, with coffee or milk, and watch them disappear.
Common Questions
- → How do I achieve soft and fluffy dough?
Use warm milk and active dry yeast to activate the dough, then knead until smooth and elastic. Allow proper rising time for a light texture.
- → Can I add nuts for extra texture?
Yes, chopped hazelnuts can be added to the filling for a delightful crunch that complements the creamy Nutella.
- → What is the best way to slice the rolls evenly?
Use a sharp knife or dental floss to slice the rolled dough into uniform pieces without squashing the layers.
- → How can I make the filling more gooey?
Underbaking the rolls by 1 to 2 minutes will keep the center soft and gooey while ensuring a golden exterior.
- → What glaze pairs well with these rolls?
A simple glaze made from powdered sugar and milk adds a sweet finish and enhances the overall moistness.