Nutella Chocolate Chip Rolls (Printable)

Soft, pillowy rolls swirled with Nutella and chocolate chips. A decadent treat that's perfect warm from the oven with coffee.

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon 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 tablespoons unsalted butter, softened

→ Topping

11 - 1/2 cup powdered sugar
12 - 1 to 2 tablespoons milk
13 - Extra chocolate chips for garnish, optional

# Step-by-Step:

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, mixing on low speed, until a soft dough forms. Knead for 6 to 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 by 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 by 13 inch baking pan. Cover and let rise for 30 minutes.
09 - Preheat oven to 350 degrees Fahrenheit. Bake rolls for 22 to 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 -
  • They taste like the lovechild of a cinnamon roll and a chocolate croissant, with none of the fuss.
  • The dough is forgiving and soft, even if you overwork it a little.
  • You can make them the night before and bake them fresh in the morning.
  • Every bite has melted chocolate and creamy Nutella in it, no dry spots.
02 -
  • If your dough feels too sticky after kneading, add flour one tablespoon at a time, but resist the urge to add too much or the rolls will be dense.
  • Warming the milk to just the right temperature matters more than I thought, too hot kills the yeast and too cold makes the rise take forever.
  • Using dental floss to cut the rolls gives you clean slices without squashing the swirl, and I wish I'd learned that trick sooner.
  • Let the rolls cool for five minutes before glazing or the icing will melt and slide right off.
03 -
  • Place a pan of hot water on the bottom oven rack while the dough rises to create a warm, humid environment that speeds things up.
  • If your Nutella is too stiff to spread, microwave it for 10 to 15 seconds and stir, it makes all the difference.
  • Save any leftover glaze in the fridge and drizzle it over the rolls again the next day to freshen them up.
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