Nutella Chocolate Chip Rolls (Print View)

Soft, pillowy dough filled with Nutella and chocolate chips, baked golden and glazed lightly.

# Components:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast (2 1/4 tsp)
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 to 2 tbsp milk
13 - Optional: extra chocolate chips for garnish

# Directions:

01 - Combine warmed milk, yeast, and 1 tablespoon of sugar in a large bowl or stand mixer; let rest for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt to the yeast mixture; blend until combined.
03 - Gradually add flour while 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 dough and roll out on a floured surface into a 14 by 18-inch rectangle.
06 - Spread softened butter over dough, then evenly coat with Nutella and sprinkle mini chocolate chips on top.
07 - Starting from the long edge, tightly roll dough into a log and slice into 12 even rolls.
08 - Place rolls in a greased 9 by 13-inch baking pan; cover and let rise for 30 minutes.
09 - Preheat oven to 350°F; bake rolls for 22 to 25 minutes until golden brown.
10 - Whisk powdered sugar with milk to make a glaze; drizzle over warm rolls and optionally garnish with extra chocolate chips.

# Expert Advice:

01 -
  • The dough stays pillowy soft even the next day, which means you can bake ahead without losing that fresh-from-the-oven feel.
  • Nutella melts into pockets of hazelnut chocolate that swirl through every bite, making each roll feel like a personal dessert.
  • Theyre fancy enough to impress guests but simple enough to make on a lazy Sunday morning.
  • You can freeze unbaked rolls and pop them in the oven whenever the craving hits, no planning required.
02 -
  • If your milk is too hot, it will kill the yeast and your dough wont rise, so always test the temperature before adding it.
  • Dont skip the second rise after shaping the rolls, thats what transforms them from dense to cloud-like.
  • If the Nutella seems too thick to spread, microwave it for 10 seconds to loosen it up without melting the dough.
  • Slightly underbaking by a minute or two keeps the centers extra gooey, which is exactly how I like them.
03 -
  • Use a kitchen scale to measure flour for the most consistent results, because too much flour makes the dough stiff and dry.
  • If your kitchen is cold, turn your oven on for one minute, then turn it off and let the dough rise inside with the door cracked.
  • Brush the rolls with melted butter right when they come out of the oven for an extra glossy, bakery-style finish.
  • Freeze unbaked rolls after the second rise, then bake from frozen by adding five extra minutes to the baking time.
Return