Nutella Chocolate Chip Rolls (Print Version)

Pillowy dough swirled with creamy Nutella and chocolate chips, baked golden and topped with glaze.

# 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 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 - Optional: extra chocolate chips for garnish

# Directions:

01 - Combine warmed milk, yeast, and 1 tablespoon sugar in a large bowl. Let rest for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt to the yeast mixture. Stir until fully 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 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
05 - Punch down dough and roll onto a floured surface into a 14 by 18 inch rectangle.
06 - Spread softened butter over dough, then evenly layer Nutella and sprinkle with mini chocolate chips.
07 - Starting from the long edge, roll dough tightly into a log. Slice into 12 equal 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°F. Bake rolls for 22 to 25 minutes until golden brown.
10 - Whisk powdered sugar and milk to create glaze. Drizzle over warm rolls and garnish with extra chocolate chips if desired. Serve warm.

# Expert Advice:

01 -
  • They're soft, rich, and indulgent without requiring fancy equipment or pastry skills.
  • The dough is forgiving enough for beginners but impressive enough to serve guests.
  • Unlike store-bought rolls, these are still warm and pillowy when you bite into them.
02 -
  • Room temperature ingredients mix more smoothly and create better texture than cold ones pulled straight from the fridge.
  • The butter layer under the Nutella is essential—without it, your filling soaks into the dough and they become dense instead of tender.
03 -
  • If your dough isn't rising fast enough, move the bowl to a warmer spot—consistent warmth is more important than speed.
  • Floss really does work better than a knife for slicing; it cuts through cleanly without dragging the filling around.
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