Pin It My kitchen smelled like a chocolate factory the afternoon my neighbor stopped by unannounced, and I was halfway through rolling these Nutella swirls. She took one bite of a warm roll fresh from the oven and texted everyone in her book club within the hour. That was three years ago, and somehow these rolls became the thing I make whenever I want to impress someone without trying too hard—or when I just want to feel the satisfaction of that first warm bite with coffee on a Sunday morning.
I made these for my sister's bridal shower a few months back, and I remember standing in someone else's kitchen at 6 AM, borrowing their baking pan and trying to work the unfamiliar oven. The rolls came out golden and perfect anyway, and they disappeared so fast I didn't even get to plate the second batch. Someone asked for the recipe, then another person, then my sister's future mother-in-law—and suddenly I realized this simple dough had become the thing people actually remembered about that day.
Ingredients
- All-purpose flour (3 1/2 cups): This is your foundation—use the weight if you have a scale because volume can be deceptive, especially if you're scooping directly into the bag.
- Active dry yeast (1 packet): Check the expiration date; old yeast won't rise properly, and you'll end up with dense rolls instead of pillowy ones.
- Granulated sugar (1/4 cup): The yeast needs this to activate and wake up, so don't skip it or substitute honey without adjusting the liquid.
- Salt (1/2 tsp): A tiny amount keeps the dough from tasting flat and actually helps the yeast work more efficiently.
- Whole milk, warmed (3/4 cup): Warm means around 110°F—too hot and you'll kill the yeast, too cold and nothing happens; use a kitchen thermometer if you're unsure.
- Unsalted butter, melted (1/4 cup): Melted butter mixes more evenly through the dough than cold butter, and it creates that tender crumb texture.
- Eggs, room temperature (2 large): Cold eggs won't incorporate smoothly, so pull them out of the fridge while you're making the dough.
- Nutella (3/4 cup): This is where the magic lives—spread it generously but not so thick that it oozes out the sides when you roll.
- Mini chocolate chips (1/2 cup): Mini ones distribute more evenly than regular chips and create pockets of chocolate throughout each roll.
- Unsalted butter, softened (2 tbsp): This thin layer under the Nutella helps it spread without tearing the dough and adds richness.
- Powdered sugar (1/2 cup): For the glaze that makes these rolls look bakery-perfect and adds a subtle sweetness.
- Milk (1–2 tbsp): Adjust this slowly until the glaze drips but doesn't run off—consistency matters more than the exact amount.
Instructions
- Activate the yeast:
- Combine the warmed milk, yeast, and 1 tablespoon of sugar in a large bowl or stand mixer and let it sit for about 5 minutes until it's foamy on top—that foam is your signal that the yeast is alive and ready to work. If it doesn't foam, your yeast is dead and you need to start over with a fresh packet.
- Build the dough base:
- Add the melted butter, remaining sugar, eggs, and salt to your foamy mixture and mix until everything is combined and slightly shiny. The dough will look rough at this point, but that's exactly right.
- Knead it smooth:
- Gradually add the flour on low speed if you're using a mixer, or by hand in batches if you're mixing manually, until a soft dough comes together. Knead for 6 to 8 minutes total—you're looking for smooth, elastic, and slightly sticky, not dry and stiff.
- Let it rise:
- Transfer the dough to a lightly oiled bowl, cover it with a damp towel or plastic wrap, and set it in a warm spot (like the top of your fridge or near a sunny window) for about 1 hour, until it's roughly doubled in size. The dough should be puffy and should spring back slowly when you poke it.
- Shape the rolls:
- Punch down the dough gently to release the gas, then roll it out on a floured surface into a large rectangle about 14 by 18 inches. Spread the softened butter in a thin, even layer, then spread the Nutella over that, and sprinkle the chocolate chips all over—don't be shy with the filling.
- Roll and slice:
- Starting from the long edge, roll the dough tightly into a log shape, then slice it into 12 roughly equal rolls using a sharp knife or even dental floss (which sounds weird but prevents squishing). A bench scraper or dough cutter works beautifully here too.
- Second rise:
- Place the rolls in a greased 9 by 13-inch baking pan, leaving a little space between each one for expansion, cover loosely, and let them rise again for about 30 minutes until they're puffy and touching each other. They won't quite double in size this time, but they'll definitely look fuller and springy.
- Bake to golden:
- Preheat your oven to 350°F and bake the rolls for 22 to 25 minutes, until the tops are golden brown and the edges are set but the centers still feel slightly soft when you press gently. The kitchen will smell absolutely incredible, and that's how you know you're close.
- Glaze and serve:
- While the rolls are still warm, whisk together powdered sugar and milk to create a smooth, dippable glaze and drizzle it over the top, then add extra chocolate chips if you want to gild the lily. Serve warm, ideally with strong coffee or cold milk.
Pin It There's a moment, right after these rolls come out of the oven, where the whole house transforms—the smell alone is worth the effort. My daughter once told me that warm Nutella rolls were her favorite thing about Sunday mornings, and that was the exact moment I realized these weren't just breakfast anymore.
The Rise Time That Changes Everything
I used to rush this part and stick the rolls in a cold oven while they were barely puffy, thinking I could save time, and they always came out dense and slightly gummy inside. The 1-hour first rise and 30-minute second rise aren't suggestions—they're the invisible work that transforms basic dough into something airy and light. Your patience during these quiet waiting periods is literally building the texture that makes people close their eyes when they take a bite.
Why Nutella Is the Right Choice Here
You could theoretically use chocolate spread or Ferrero Rocher puree, but Nutella has a specific balance of hazelnut, cocoa, and richness that just works in this application. The hazelnuts add a subtle depth that plain chocolate can't match, and when it melts into the warm dough, it creates little pockets of flavored goodness. I learned this the hard way after trying almond butter chocolate spread, which sounds sophisticated but tasted weird in comparison.
Small Details That Secretly Matter
The difference between good rolls and rolls that people ask for the recipe is often just these tiny things nobody consciously notices. Room-temperature eggs mix in smoothly without creating lumps, a thin butter layer under the Nutella prevents the dough from tearing when you spread the filling, and slicing with a sharp knife instead of a dull one keeps the swirls defined instead of squished. These details feel minor when you're making them, but they're the difference between homemade and bakery-quality, and that's worth the extra thought.
- Underbake by 1 to 2 minutes if you want the centers gooier and almost molten—this is my personal preference on lazy mornings.
- Add chopped hazelnuts mixed into the Nutella for an extra crunch that transforms the texture entirely.
- Make the dough the night before, refrigerate it overnight, and bake fresh rolls in the morning for an impressive breakfast that took almost no morning effort.
Pin It These rolls have somehow become the thing I make when I want to feel competent and generous at the same time. There's real joy in pulling warm, chocolate-filled spirals out of the oven and watching someone's face light up when they taste them.
Recipe Q&A
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch down and refrigerate in an airtight container. Let it come to room temperature before rolling and filling.
- → How do I prevent the filling from leaking during baking?
Spread the Nutella evenly and not too close to the edges. When rolling, ensure the dough is tight but not overstretched. A well-sealed seam on the final roll helps contain the filling.
- → What's the best way to slice the rolls cleanly?
Use a sharp, thin knife or dental floss for the cleanest cuts. Wipe the blade between each slice to prevent Nutella from dragging. Serrated knives can also work well if sharpened properly.
- → Can I freeze these rolls before baking?
Absolutely. After slicing and arranging in the pan, cover tightly and freeze for up to 3 weeks. Thaw overnight in the refrigerator, then let rise for an extra 20-30 minutes before baking.
- → How do I achieve a gooier center without overbaking?
Underbake by 1-2 minutes, checking for a light golden color instead of deep brown. The residual heat will continue cooking the dough slightly after removal from the oven.
- → What can I substitute for Nutella?
Hazelnut spread, chocolate spread, or almond butter mixed with cocoa powder are excellent alternatives. Adjust sweetness as needed based on your chosen substitute.