Pin it The morning sun was just streaming through my kitchen window when I decided to experiment with combining two beloved treats into one. I had half a jar of Nutella staring at me from the counter and a sudden craving for warm cinnamon rolls, so why not marry them? The house filled with this incredible chocolate hazelnut aroma that had my roommate wandering out of her bedroom before I even pulled them from the oven.
I brought these to a Sunday brunch with friends last spring, and honestly, they disappeared in minutes. Someone asked for the recipe before we even finished our first cups of coffee, and now I get requests for them whenever we plan a gathering. There is something magical about watching people's faces light up when they bite into that warm chocolate center.
Ingredients
- 3 1/2 cups all-purpose flour: This creates the perfect structure for pillowy rolls that hold their shape while staying tender
- Active dry yeast: One packet gives reliable rise every time, just make sure it foams properly in the warm milk first
- Whole milk warmed: The temperature matters here, too hot kills the yeast and too cold slows it down dramatically
- Unsalted butter melted: Using melted butter instead of softened helps distribute it evenly through the dough for consistent texture
- Large eggs room temperature: Room temperature eggs incorporate better and help the dough rise more predictably
- Nutella: Warm it slightly for 15 seconds in the microwave before spreading to make it easier to work with
- Mini chocolate chips: These distribute more evenly than regular chips and create pockets of melted chocolate throughout
- Powdered sugar: Sift it first to avoid lumps in your glaze
Instructions
- Wake up the yeast:
- Combine your warmed milk, yeast, and just one tablespoon of sugar in your mixing bowl, then walk away for 5 minutes. You should see a foamy layer form on top, which tells you the yeast is alive and ready to work.
- Build the dough base:
- Pour in the melted butter, remaining sugar, eggs, and salt, mixing until everything is well incorporated. The mixture will look loose and slightly lumpy, which is exactly right at this stage.
- Bring in the flour:
- Add flour gradually with your mixer on low speed, letting each addition absorb before adding more. Once all flour is incorporated, let the mixer knead the dough for 6 to 8 minutes until it transforms from shaggy to smooth and springs back when poked.
- Let it rise:
- Transfer your dough to a lightly oiled bowl, turning it once to coat all sides, then cover and find the warmest spot in your kitchen. Walk away for an hour and let time work its magic.
- Roll and fill:
- Punch down the risen dough gently, then roll it out on a floured surface into a 14 by 18 inch rectangle. Spread softened butter first, then an even layer of Nutella, and finish with a sprinkle of mini chocolate chips.
- Form the rolls:
- Starting from the long edge, roll the dough tightly into a log and use dental floss or a sharp knife to slice 12 even pieces. Arrange them in your greased baking pan, cover, and let rise another 30 minutes until puffy.
- Bake to golden perfection:
- Preheat your oven to 350 degrees F and bake for 22 to 25 minutes until the tops are golden brown. While they bake, whisk powdered sugar with enough milk to reach drizzling consistency.
- Finish and serve:
- Let the rolls cool for just 5 minutes, then drizzle with the glaze while still warm. The glaze will melt slightly into all those beautiful crevices.
Pin it These have become my go-to when I need to bring something to a brunch or just want to make a weekend feel special. There is something deeply satisfying about pulling a pan of warm, chocolate swirled rolls from the oven and knowing you made them completely from scratch.
Making Them Ahead
You can assemble these rolls the night before and refrigerate them before the final rise. In the morning, let them sit at room temperature for 30 minutes while your oven preheats, then bake as directed. The cold actually helps them hold their shape better in the oven.
Getting The Perfect Swirl
Roll your dough evenly, applying firm pressure and checking with your hands to feel for thick spots that could make the centers lopsided. When you add the filling, leave about an inch border on all sides so the Nutella does not squish out during rolling.
Storage And Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, though they rarely last that long in my house. To refresh them, wrap individual rolls in foil and warm at 300 degrees F for about 10 minutes.
- Freeze unbaked rolls after slicing, then thaw and rise before baking
- Add chopped hazelnuts to the filling for a crunch that complements the hazelnut spread
- These pair perfectly with a strong cup of coffee or a cold glass of milk
Pin it Every time I make these, I remember why homemade treats feel so special, they fill your kitchen with warmth and anticipation that store bought pastures just cannot match.
Common Questions
- → Can I make these rolls ahead of time?
Yes, prepare the rolls through the slicing step, refrigerate overnight, and let them come to room temperature for 30 minutes before baking the next morning.
- → How should I store leftover rolls?
Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.
- → Can I use regular chocolate chips instead of mini?
Absolutely, regular chocolate chips work well though mini chips distribute more evenly throughout the swirl. Chop larger chips slightly if you prefer smaller pieces.
- → What's the best way to slice the rolls evenly?
Use unflavored dental floss or a very sharp knife with a sawing motion. Chill the log for 10 minutes before slicing to help maintain clean edges and uniform sizes.
- → Can I substitute the Nutella with another spread?
Biscoff cookie butter, peanut butter, or chocolate hazelnut spread from other brands all work beautifully. Just ensure your substitute has a similar spreadable consistency.