Nutella Chocolate Chip Rolls (Printable)

Soft, pillowy rolls swirled with creamy Nutella and chocolate chips. A decadent breakfast or dessert treat.

# What You 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 - Extra chocolate chips for garnish (optional)

# 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. Mix until combined.
03 - Gradually add flour, mixing on low speed, until a soft dough forms. Knead for 6-8 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 the dough and roll out on a floured surface into a 14×18-inch rectangle.
06 - Spread softened butter over the dough, then evenly spread Nutella on top. Sprinkle with chocolate chips.
07 - Starting from the long edge, tightly roll up the dough into a log. 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 22-25 minutes, until golden brown.
10 - Whisk together powdered sugar and milk to make a glaze. Drizzle over warm rolls. Garnish with extra chocolate chips if desired. Serve warm.

# Expert Suggestions:

01 -
  • The dough stays soft for days, which means you can actually enjoy leftovers without reheating.
  • Nutella does all the work of flavoring, so there's no cinnamon-sugar mixture to fuss with.
  • They bake up tall and fluffy, with pockets of melted chocolate that pool in the center.
  • You can prep the rolls the night before and bake them fresh in the morning.
02 -
  • Warm milk should feel like bathwater, not hot coffee; too hot kills the yeast, too cold and it won't activate.
  • Don't skip the second rise or the rolls will bake up dense instead of fluffy.
  • Use unflavored dental floss to slice the log cleanly without squashing the swirl.
  • If the Nutella is too thick to spread, microwave it for ten seconds to soften it up.
03 -
  • Measure flour by spooning it into the cup and leveling it off, not scooping directly from the bag, or you'll end up with too much.
  • If your kitchen is cold, turn the oven on for one minute, then turn it off and let the dough rise inside with the door cracked.
  • For cleaner slices, chill the rolled log in the fridge for fifteen minutes before cutting.
  • Underbake slightly if you want the centers extra gooey, they'll firm up as they cool.
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