Nutella chocolate chip rolls

There's something about the smell of Nutella warming in the oven that stops you mid-morning. My sister called me one Saturday asking if I could bring something to her kids' brunch, and instead of panic, I remembered a jar of Nutella sitting in my pantry that had been waiting for the right moment. I'd never made chocolate rolls before, but something about swirling that hazelnut spread into soft dough felt instinctive. Two hours later, when I pulled them out golden and fragrant, her kitchen went completely quiet except for the sound of forks.

I've made these rolls for a potluck where I was honestly just trying to show up on time, and they disappeared before the coffee was even done brewing. That's when I knew I had something worth repeating. Now whenever someone needs comfort food delivered warm, this is what I reach for.

Ingredients

• All-purpose flour (3 1/2 cups): This is your dough foundation, and measuring by weight keeps things consistent if you have a scale.
• Active dry yeast (1 packet): The magic ingredient that makes these pillowy, so make sure yours hasn't been sitting around for a year.
• Granulated sugar (1/4 cup): Feeds the yeast and sweetens the dough subtly so the Nutella can be the star.
• Salt (1/2 tsp): Balances the sweetness and keeps the flavor from feeling one-dimensional.
• Whole milk, warmed (3/4 cup): Warm means about body temperature—too hot kills the yeast, too cold and nothing happens.
• Unsalted butter, melted (1/4 cup): Makes the dough tender and helps the filling stick.
• Eggs, room temperature (2 large): Room temperature eggs blend better into the dough without shocking the yeast.
• Nutella (3/4 cup): The whole reason you're making this, so don't skimp or substitute with chocolate spread that doesn't have that hazelnut magic.
• Mini chocolate chips (1/2 cup): Melt-in-your-mouth texture without being overwhelming, and they stay somewhat intact during baking.
• Unsalted butter, softened (2 tbsp): Spread this before the Nutella so the filling adheres better and doesn't slide around when you roll.
• Powdered sugar (1/2 cup): Whisked with milk for a simple glaze that soaks into the warm rolls.
• Milk for glaze (1–2 tbsp): Keep it thin enough to drizzle but thick enough to stick.

Instructions

Wake up the yeast:

Pour warm milk into your bowl with yeast and a tablespoon of sugar, then wait those five minutes while it gets foamy on top. This isn't just busy work—it tells you the yeast is alive and ready to work.

Build the dough:

Stir in the melted butter, remaining sugar, eggs, and salt until everything is wet and shaggy. The dough should be slightly sticky at this point, which means you're on the right track.

Knead it smooth:

Mix on low speed for six to eight minutes, or knead by hand until the dough becomes elastic and smooth. You'll feel it transform under your hands from rough to silky.

First rise:

Oil your bowl lightly, plop the dough in, cover it with a damp towel, and set it somewhere warm for an hour. A turned-off oven with the light on works, or just a quiet corner of your kitchen.

Roll out the filling canvas:

Punch down the risen dough (this part is satisfying) and roll it on a floured surface into roughly a 14 by 18-inch rectangle. Don't stress about perfect measurements—close is good enough.

Spread and swirl:

Brush softened butter across the whole surface, then spread Nutella evenly, and scatter chocolate chips everywhere you want them. The softened butter helps the Nutella glide on smoothly instead of tearing the dough.

Roll tightly:

Starting from the long edge, roll the dough toward you into a log, keeping it snug so the layers don't separate during baking. Slice into twelve pieces using a sharp knife or dental floss pulled tight.

Second rise:

Nestle the rolls into a greased 9 by 13-inch pan, cover loosely, and let them sit for thirty minutes. They should puff up noticeably but not be completely touching yet.

Bake until golden:

Bake at 350°F for twenty-two to twenty-five minutes, watching until the tops turn golden brown. The centers should still jiggle slightly when you shake the pan—that's the secret to keeping them soft inside.

Glaze and serve:

While the rolls are still warm, whisk powdered sugar with milk and drizzle it over everything. If you want, scatter extra chocolate chips on top while the glaze is still wet so they stick.

Save It

The first time someone bit into one of these and their eyes closed involuntarily, I realized this wasn't just a breakfast thing anymore. It was the kind of food that makes people stop talking and just exist in that moment of warm chocolate and buttery dough.

The Nutella Advantage

Using Nutella instead of separate chocolate and hazelnut components is like taking a shortcut that somehow makes everything better. It spreads easier than homemade ganache, the hazelnut flavor is built right in, and there's something nostalgic about it that makes people feel cared for when you serve it. The spread also stays slightly gooey inside even after cooling, which keeps these rolls tasting fresh longer than regular cinnamon rolls.

Timing and Temperature

The rise times matter more than strict clock watching, because your kitchen temperature determines everything. In winter, that hour might stretch to ninety minutes, and that's fine because the dough will double when it's ready. Check it by pressing gently with one finger—if the indentation springs back halfway, it's ready; if it stays completely, give it another ten minutes.

Variations and Upgrades

Once you master the base recipe, the fun starts. The notes below are ideas I've tested and loved, but they're also just jumping-off points for whatever sounds good in your kitchen right now.

• Chop roasted hazelnuts and scatter them in the filling before rolling for crunch that echoes the Nutella flavor.
• Brush the baked rolls with melted Nutella instead of powdered sugar glaze for an extra decadent finish.
• Make these the night before, refrigerate them unbaked, and bake fresh in the morning when your house will smell like a bakery.

Save It

These rolls have become my answer to almost everything—the breakfast you need on a Monday, the thing you bring when you don't know what to bring, the small luxury that makes an ordinary morning feel intentional. Once you make them once, you'll keep making them.

Recipe FAQs

→ How should I store the rolls after baking?

Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.

→ Can I substitute the all-purpose flour?

All-purpose flour provides the ideal structure; however, bread flour can be used for a chewier texture. Avoid gluten-free blends unless adapted.

→ What’s the best way to shape the rolls evenly?

Roll the dough into a neat rectangle and spread the filling evenly. Roll tightly from the long edge and slice with dental floss or a sharp knife for clean edges.

→ How can I make the rolls extra gooey inside?

Bake the rolls slightly less, about 1–2 minutes under the recommended time, to keep a soft, gooey center.

→ Can I add other ingredients for variety?

Chopped hazelnuts or walnuts add crunch and complement Nutella’s flavor well. Adjust filling accordingly to maintain balance.