Pin it The smell hit me before I even opened the oven door. Someone had left a jar of Nutella open on the counter after breakfast, and I'd been staring at it all morning, wondering what would happen if I swirled it into my usual cinnamon roll dough. My kitchen was a mess of flour and melted butter, but the moment I sliced into that first log and saw the chocolate ribbon inside, I knew I'd stumbled onto something worth repeating. These rolls don't pretend to be subtle. They're loud, indulgent, and exactly what you want when you're not interested in holding back.
I made these for a friend's birthday brunch, and they disappeared before the coffee finished brewing. One person tried to eat a roll straight from the pan and burned their tongue on molten Nutella. Another asked if I'd considered opening a bakery. I hadn't, but I did consider making a double batch next time.
Ingredients
- All-purpose flour: The backbone of the dough, and using the right amount matters more than you'd think; too much makes them dense, too little makes them sticky.
- Active dry yeast: Let it bloom in warm milk until it foams, or the dough won't rise properly; I learned this after one flat, sad batch.
- Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough without competing with the Nutella.
- Whole milk: Warmed to about 110°F, it wakes up the yeast and makes the dough tender; cold milk will slow everything down.
- Unsalted butter: Melted into the dough and spread on before the filling, it adds richness and helps the layers separate as they bake.
- Eggs: Room temperature eggs mix in more easily and give the dough structure and a slight golden color.
- Nutella: The star of the filling, spreadable straight from the jar and turns into a gooey, hazelnutty swirl in the oven.
- Mini chocolate chips: They stay put better than regular chips and create little pockets of melted chocolate throughout each roll.
- Powdered sugar and milk: Whisked together into a simple glaze that soaks into the warm rolls and adds a sweet finish.
Instructions
- Proof the yeast:
- Combine the warmed milk, yeast, and a tablespoon of sugar in your mixing bowl, then wait five minutes until it bubbles and smells faintly sour and alive. If nothing happens, your yeast is dead or your milk was too hot.
- Build the dough:
- Add melted butter, the rest of the sugar, eggs, and salt, then gradually mix in the flour until a soft, slightly tacky dough forms. Knead it for six to eight minutes until it's smooth and springs back when you poke it.
- First rise:
- Transfer the dough to an oiled bowl, cover it with a damp towel, and let it rise in a warm spot for an hour until it doubles in size. I usually set mine near the stove or in a sunny corner of the counter.
- Roll it out:
- Punch down the dough to release the air, then roll it on a floured surface into a large rectangle, about 14 by 18 inches. The edges don't need to be perfect.
- Spread the filling:
- Brush softened butter across the dough, then spread Nutella evenly on top, leaving a small border at the edges. Scatter the mini chocolate chips over the Nutella so every bite gets a little crunch.
- Roll and slice:
- Starting from the long edge, roll the dough tightly into a log, then use a sharp knife or unflavored dental floss to slice it into twelve even rolls. Floss works better because it doesn't squish the dough.
- Second rise:
- Arrange the rolls in a greased 9x13-inch pan, cover them, and let them puff up for thirty minutes. They should look soft and crowded in the pan.
- Bake:
- Preheat your oven to 350°F and bake the rolls for 22 to 25 minutes, until the tops are golden and the kitchen smells like a chocolate hazelnut dream. If you want a gooier center, pull them a minute or two early.
- Glaze and serve:
- Whisk powdered sugar and milk together until smooth, then drizzle it over the warm rolls. Serve them while they're still hot and the chocolate is melty.
Pin it The first time I pulled these out of the oven, I didn't wait long enough before glazing them, and the icing slid right off onto the counter. I learned to let them cool for just two or three minutes, long enough that the glaze clings but not so long that they lose that fresh-baked warmth. Now I time it so the rolls are still steaming when I drizzle the glaze, and it soaks into the top layer like it was always meant to be there.
Make Ahead and Storage
You can assemble the rolls the night before, cover the pan tightly with plastic wrap, and refrigerate them overnight. In the morning, let them sit at room temperature for about thirty minutes while the oven preheats, then bake as directed. Baked rolls keep at room temperature for two days in an airtight container, or you can freeze them for up to a month and reheat individual rolls in the microwave for twenty seconds.
Variations to Try
I've added chopped hazelnuts to the filling for extra crunch, and once I swapped half the Nutella for peanut butter, which made them taste like a candy bar. A friend suggested sprinkling sea salt on top before baking, and it cut through the sweetness in a way that made the chocolate taste even richer. You could also skip the glaze and dust them with powdered sugar, or drizzle melted Nutella over the top for people who believe more is more.
Serving Suggestions
These rolls are best served warm, straight from the pan, with strong coffee or a cold glass of milk. They're rich enough to be dessert but sweet enough to justify calling them breakfast. If you're serving them for a crowd, set out the whole pan and let people pull their own rolls apart, because half the fun is watching the chocolate stretch between each piece.
- Pair with espresso or a latte to balance the sweetness.
- Serve alongside fresh berries for a little tartness.
- Reheat leftovers in the microwave for fifteen seconds to bring back the gooey center.
Pin it These rolls have become my go-to whenever I want to make something that feels special without overthinking it. They're messy, indulgent, and impossible to eat just one, which is exactly the point.
Recipe FAQs
- → How long does the dough need to rise?
The initial rise takes approximately 1 hour in a warm place until the dough doubles in size. After shaping and arranging in the pan, allow a second rise of 30 minutes before baking.
- → Can I prepare these rolls ahead of time?
Yes, you can refrigerate shaped rolls overnight after the first rise. Cover them in the baking pan and bake directly from the cold without thawing, adding 5-10 minutes to the baking time.
- → Why is my dough too sticky?
If your dough feels overly sticky, gradually add small amounts of flour while kneading, one tablespoon at a time. Room temperature affects dough consistency; warmer environments may require slightly more flour.
- → What's the best way to slice the rolls evenly?
A sharp serrated knife works well, but dental floss is ideal for clean slices without compressing the dough. Use a gentle sawing motion with floss rather than pressing down, which helps prevent splitting.
- → How do I achieve a gooier center?
Underbake the rolls by 1-2 minutes so the centers remain slightly softer. Watch for light golden-brown edges rather than deep browning. The residual heat will continue cooking as they cool slightly.
- → Can I add other mix-ins besides chocolate chips?
Absolutely. Chopped hazelnuts add wonderful crunch and complement the Nutella flavor. Try crushed cookies, cinnamon sugar, or toasted pecans layered with the chocolate chips.