Nutella Chocolate Chip Rolls (Printer View)

Pillowy cinnamon dough swirled with creamy Nutella and melted chocolate chips, baked to 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 - Optional: extra chocolate chips for garnish

# Method Steps:

01 - In a large bowl or stand mixer, combine warmed milk, yeast, and 1 tablespoon of sugar. Let rest for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt to the yeast mixture. Stir until incorporated.
03 - Gradually mix in flour on low speed until a soft dough forms. Knead 6 to 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 dough and roll out on a floured surface into a 14×18-inch rectangle.
06 - Spread softened butter evenly over dough, then spread Nutella on top and sprinkle with mini chocolate chips.
07 - Starting from the long edge, tightly roll dough into a log. Cut into 12 even rolls.
08 - Place 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 to 25 minutes until golden brown.
10 - Whisk powdered sugar with milk to create a glaze. Drizzle over warm rolls and garnish with extra chocolate chips if desired. Serve immediately.

# Expert Advice:

01 -
  • They're indulgent enough to feel like dessert but approachable enough for a lazy Sunday breakfast.
  • The dough stays impossibly soft, and that Nutella-chocolate combo never gets old.
  • You can have warm, pillowy rolls on the table in under two hours, which somehow feels like magic.
02 -
  • Temperature control is everything: milk that's too hot will kill your yeast, and a kitchen that's too cold will mean a rise that takes forever or doesn't happen at all.
  • Underbaking by just a minute or two keeps the centers gooey and irresistible, so set a timer and check at 22 minutes rather than waiting the full 25.
03 -
  • Use dental floss to slice the rolls instead of a knife—it cuts cleanly without compressing the dough the way a blade can.
  • If you're making these ahead, you can prepare them through the second rise, cover them tightly, and refrigerate overnight; just add a few extra minutes to the bake time straight from cold.
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