Nutella Chocolate Chip Rolls

One rainy Saturday morning, I opened the pantry to find a jar of Nutella staring back at me, and I thought, why not turn leftover cinnamon roll dough into something wildly indulgent? The smell of chocolate and yeast filling the kitchen was enough to wake up everyone in the house before the timer even went off. What started as an experiment became a weekend tradition, one that my family now requests more than the classic cinnamon version. These rolls are sticky, soft, and just a little bit messy in the best way. They prove that sometimes the best recipes come from a craving and a little curiosity.

I made these for my nieces birthday brunch last spring, and she insisted on helping me roll the dough. She was covered in flour by the end, but watching her face light up when the rolls came out golden and bubbling made every sticky fingerprint worth it. We ate them warm with cold milk, and she declared them better than cake. That moment reminded me that baking isnt just about the result, its about the laughter and little messes along the way. Now every time I make them, I think of her.

Ingredients

• All-purpose flour: The backbone of the dough, giving it structure without making it dense, and I always spoon it into the measuring cup rather than scooping to avoid packing in too much.
• Active dry yeast: This is what makes the dough rise into those fluffy layers, and I learned the hard way to check the expiration date or risk flat, sad rolls.
• Granulated sugar: Feeds the yeast and adds a subtle sweetness that balances the richness of the Nutella.
• Salt: Just a pinch enhances all the flavors and keeps the dough from tasting flat.
• Whole milk: Warmed gently to wake up the yeast, and I always test it on my wrist like baby formula to make sure its not too hot.
• Unsalted butter: Melted into the dough and spread over it before filling, adding tenderness and that buttery aroma that makes everything better.
• Eggs: Bring the dough together and give it a rich, golden color that makes the rolls look bakery-perfect.
• Nutella: The star of the show, spreading into glossy ribbons that ooze out slightly when baked, and I never skimp on this part.
• Mini chocolate chips: They melt into little pockets of chocolate magic and stay distributed better than regular-sized chips.
• Powdered sugar: Whisked into a simple glaze that drizzles over the warm rolls and adds just enough sweetness without overpowering.

Instructions

Wake up the yeast:

Combine the warmed milk, yeast, and a tablespoon of sugar in your bowl and let it sit until it turns foamy and smells faintly of bread. If nothing happens after five minutes, your yeast might be dead, and youll need to start over with a fresh packet.

Mix the dough base:

Stir in the melted butter, remaining sugar, eggs, and salt until everything is smooth and combined. The mixture will look loose and a little shaggy, but thats exactly what you want before the flour goes in.

Knead until elastic:

Add the flour gradually and knead for six to eight minutes until the dough is smooth, soft, and springs back when you poke it. I like to knead by hand because I can feel when its ready, but a stand mixer works just as well.

Let it rise:

Place the dough in a lightly oiled bowl, cover it with a damp towel, and set it somewhere warm for an hour. It should double in size and feel puffy and alive when you press it gently.

Roll it out:

Punch down the risen dough to release the air, then roll it on a floured surface into a rectangle about 14 by 18 inches. Dont stress if the edges arent perfect, rustic is part of the charm.

Spread the magic:

Brush softened butter over the dough, then spread Nutella evenly, leaving a small border at the edges. Sprinkle the chocolate chips on top and press them in lightly so they stick during rolling.

Roll it tight:

Starting from the long edge, roll the dough into a tight log, keeping the seam side down. I use unflavored dental floss to slice the rolls cleanly without squishing them, but a sharp knife works too.

Second rise:

Arrange the sliced rolls in a greased baking pan, cover them again, and let them puff up for 30 minutes. This step is what makes them impossibly soft inside.

Bake until golden:

Slide the pan into a preheated 350-degree oven and bake for 22 to 25 minutes until the tops are golden and the Nutella is bubbling at the edges. Your kitchen will smell like a chocolate bakery.

Glaze and serve:

Whisk together powdered sugar and milk until smooth, then drizzle it over the warm rolls. Serve them immediately while theyre still gooey and warm.

Save

The first time I brought these to a friends potluck, they disappeared in minutes, and someone asked if I bought them from a bakery. I just smiled and said it was an old family secret, even though Id only been making them for a few months. Theres something special about a recipe that makes people pause mid-conversation to ask for seconds. It reminded me that food has a way of connecting us, even when we dont say much at all.

How to Store and Reheat

Leftover rolls can be stored in an airtight container at room temperature for up to two days, though they rarely last that long in my house. If you want to keep them longer, wrap them individually in plastic wrap and freeze for up to a month, then reheat in the microwave for 20 seconds to bring back that fresh-baked softness. I sometimes make a double batch just so I can stash a few in the freezer for busy mornings. A quick zap and a drizzle of extra glaze, and theyre as good as the day I baked them.

Flavor Variations to Try

Once you master the basic recipe, the possibilities are endless and incredibly fun to experiment with. I swapped Nutella for cookie butter once and added white chocolate chips, which turned into an instant hit with my kids. You could also add a handful of chopped hazelnuts for crunch, or swirl in raspberry jam alongside the Nutella for a fruity twist. Sometimes I sprinkle a little sea salt on top before baking to balance the sweetness. The dough is forgiving, so dont be afraid to make it your own.

Serving Suggestions and Pairings

These rolls are rich enough to stand on their own, but pairing them with the right drink makes the experience even better. I love serving them with strong coffee or a cappuccino to cut through the sweetness, though my husband prefers them with a cold glass of whole milk. They also make a stunning centerpiece for brunch when arranged on a platter and garnished with extra chocolate chips or a dusting of powdered sugar.

• Serve with whipped cream or vanilla ice cream for an over-the-top dessert.
• Pair with fresh berries to add a bright, tart contrast.
• Enjoy with hot cocoa on a cozy winter morning for maximum comfort.

Save

Every time I pull these rolls from the oven, I feel like Im giving someone a warm hug in edible form. Theyre messy, indulgent, and made with enough love to turn any ordinary morning into something worth remembering.

Recipe FAQ

→ How do I get soft, pillowy dough?

Knead the dough until smooth and elastic and allow it to rise in a warm spot until doubled. This develops gluten and ensures soft texture.

→ Can I use a different filling instead of Nutella?

Yes, alternatives like chocolate hazelnut spread, cinnamon sugar, or fruit preserves work well, adding diverse flavors.

→ What is the best way to slice the rolls evenly?

Use a sharp knife or dental floss to cut clean, even slices to keep rolls intact during baking.

→ How can I prevent rolls from drying out?

Bake until golden but slightly underbake by 1–2 minutes for a gooier center, then cover warm rolls with a cloth.

→ Are there any suggested toppings besides glaze?

Extra chocolate chips, chopped hazelnuts, or a dusting of powdered sugar add texture and flavor variety.