Nutella chocolate chip rolls (Printable Version)

Pillowy dough swirled with creamy Nutella and chocolate chips, baked to golden perfection with a sweet glaze.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast (2 1/4 tsp)
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

# Directions:

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 to the yeast mixture. Mix until combined.
03 - Gradually add flour while mixing on low speed until a soft dough forms. Knead for 6 to 8 minutes until smooth and elastic.
04 - Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and roll it out on a floured surface into a 14×18-inch rectangle.
06 - Spread softened butter over the dough's surface, then evenly spread Nutella and sprinkle mini chocolate chips on top.
07 - Starting from the long edge, tightly roll the dough into a log and 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 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 warm.

# Additional Tips::

01 -
  • The dough stays pillowy soft even after cooling, which means you can make these the night before and your morning becomes instantly better.
  • Nutella does the heavy lifting on flavor so there's almost no way to mess this up, even if you're not a practiced baker.
  • One pan, no fancy decorating skills needed, and somehow it looks like you spent hours in the kitchen.
02 -
  • Room temperature ingredients really do matter here—cold eggs and cold milk won't blend properly into the yeast mixture and you'll end up with lumpy dough.
  • Resist the urge to skip the first rise or rush it, because that's where the magic happens and your dough learns how to be pillowy.
  • If your Nutella is cold from the fridge, it'll tear the dough when you try to spread it, so let it sit out for ten minutes first.
03 -
  • If you underbake by one or two minutes, the centers stay impossibly soft and gooey in a way that feels like a little gift to yourself.
  • Use dental floss or a serrated knife to slice the rolls instead of pressing down with a regular knife, which squishes them and ruins the shape.
  • These pair perfectly with strong coffee or cold milk, and leftovers toast beautifully the next day if you somehow have any left.
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