Pin It The smell hit me before I even opened the oven door: warm chocolate, toasted dough, and that unmistakable hazelnut sweetness. I had rolled these on a whim one Saturday morning, convinced I could improve on regular cinnamon rolls. My daughter stood on a chair beside me, licking Nutella off a spatula, and when we pulled them out, golden and gooey, we both knew we'd stumbled onto something special. They disappeared before noon.
I brought a pan of these to a brunch once, still warm and barely glazed. My friend Kate, who claims she doesn't like sweet breakfasts, ate two and asked for the recipe before I even sat down. There's something about the way the Nutella swirls into the dough that makes people forget their usual rules. I've made them a dozen times since, and they've never lasted past lunch.
Ingredients
- All-purpose flour: The backbone of the dough, giving it structure without making it tough, and I've learned that measuring by weight makes a real difference in consistency.
- Active dry yeast: This is what makes the rolls rise and turn pillowy, but it needs that warm milk to wake up, not hot or it dies.
- Granulated sugar: Feeds the yeast and adds a hint of sweetness to the dough itself, balancing the rich filling.
- Whole milk: Warmed to about body temperature, it makes the dough tender and helps everything come together smoothly.
- Unsalted butter: Used in both the dough and the filling, it adds richness and helps the Nutella spread without tearing.
- Eggs: Room temperature eggs mix in more easily and give the dough a beautiful golden color and soft crumb.
- Nutella: The star of the show, creamy and hazelnutty, and I've found that softening it slightly in the microwave makes spreading so much easier.
- Mini chocolate chips: They stay put better than regular chips and give you chocolate in every bite without weighing down the swirl.
- Powdered sugar: For the glaze, which adds a sweet finish and makes the rolls look bakery-perfect.
Instructions
- Wake the yeast:
- Combine the warmed milk, yeast, and a tablespoon of sugar in your bowl and let it sit until it gets foamy and smells a little yeasty. If nothing happens after five minutes, your milk was too hot or your yeast is old, so start over.
- Build the dough:
- Stir in the melted butter, remaining sugar, eggs, and salt until everything looks smooth and yellow. Gradually add the flour, mixing on low speed or by hand, until a soft dough forms that pulls away from the sides of the bowl.
- Knead until smooth:
- Knead the dough for six to eight minutes, either with a dough hook or by hand on a floured counter. You'll know it's ready when it feels elastic and springs back when you poke it.
- Let it rise:
- Put the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for an hour. It should double in size and feel airy when you touch it.
- Roll it out:
- Punch down the dough to release the air, then roll it out on a floured surface into a rectangle about 14 by 18 inches. The edges don't have to be perfect, just aim for an even thickness.
- Spread the magic:
- Brush the softened butter over the dough, then spread the Nutella evenly, leaving a small border at the top edge. Sprinkle the chocolate chips all over, pressing them in lightly so they stick.
- Roll and slice:
- Starting from the long edge closest to you, roll the dough up tightly into a log, pinching the seam to seal. Use a sharp knife or unflavored dental floss to slice it into 12 even rolls.
- Second rise:
- Arrange the rolls in a greased 9 by 13 inch pan, cover them loosely, and let them rise for 30 minutes. They should puff up and touch each other slightly.
- Bake until golden:
- Preheat your oven to 350 degrees and bake the rolls for 22 to 25 minutes, until they're golden brown on top and smell incredible. If you like a gooier center, pull them a minute or two early.
- Glaze and serve:
- Whisk together the powdered sugar and milk until smooth, then drizzle it over the warm rolls. Scatter a few extra chocolate chips on top if you want, and serve them while they're still warm and pulling apart.
Pin It The first time I made these for my family, my son asked if we could have them every Sunday. I laughed and said maybe once a month, but honestly, I've bent that rule more than once. There's something about pulling a pan of these out of the oven that feels like a small celebration, even on ordinary mornings. They've become the thing I make when I want to make someone feel special without saying it out loud.
How to Store and Reheat
These rolls are best the day you bake them, but I've kept leftovers covered at room temperature for up to two days. To reheat, I wrap individual rolls in a damp paper towel and microwave them for 20 seconds, which brings back that soft, just-baked texture. You can also freeze them once they're baked and cooled, then thaw and warm them in a 300-degree oven for about 10 minutes.
Make-Ahead Magic
I've learned that you can assemble the rolls the night before, cover the pan tightly, and refrigerate them after the first rise. In the morning, pull them out, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as directed. It's a game changer for holiday mornings or when you want fresh rolls without the early morning effort.
Ways to Make Them Your Own
I've played around with this recipe more than I probably should admit. Sometimes I add a handful of chopped hazelnuts to the filling for crunch, or swap half the chocolate chips for white chocolate. A friend of mine drizzles caramel sauce over the glaze, which sounds excessive but tastes amazing. The base recipe is flexible enough to handle whatever you throw at it.
- Sprinkle a teaspoon of instant espresso powder into the Nutella for a mocha twist.
- Add a handful of chopped strawberries to the filling for a Nutella and berry combo.
- Brush the tops with melted butter and sprinkle with coarse sugar before baking for extra crunch.
Pin It These rolls have a way of turning a regular morning into something people remember. I hope they bring as much joy to your kitchen as they have to mine.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After the first rise, cover and refrigerate. In the morning, let it come to room temperature before rolling and filling. Alternatively, prepare the rolled rolls and refrigerate overnight, then bake the next day.
- → How should I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually and freeze for up to 3 months. Reheat in the oven at 300°F until warm.
- → What can I use instead of a stand mixer?
Mix the dough by hand using a large bowl. After combining wet ingredients, gradually work in the flour using a wooden spoon or your hands. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- → Why isn't my dough rising properly?
Ensure your yeast is fresh and the environment is warm (around 75°F). Cold temperatures slow fermentation significantly. If your kitchen is cool, place the covered dough in a slightly warmed oven or near a warm area.
- → Can I use whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor. Be aware this may result in denser rolls. You might need slightly more liquid to achieve the proper dough consistency.
- → Is there a dairy-free option?
Yes, use plant-based milk and dairy-free butter for the dough. For the glaze, substitute regular milk with plant-based alternatives. Note that dairy-free Nutella may have different texture; check your brand's baking suitability.