Nutella chocolate chip rolls

There's something about the smell of chocolate and yeast rising together that stops time in my kitchen. I discovered these Nutella rolls on a lazy Sunday morning when I had a jar of Nutella sitting in my pantry and absolutely nothing planned for breakfast. What started as an experiment—combining my favorite cinnamon roll dough with that creamy hazelnut chocolate spread—turned into something my family now requests almost weekly. These rolls have this perfect balance of pillowy softness and indulgent chocolate richness that makes them feel like dessert masquerading as breakfast.

I'll never forget bringing a batch of these to a potluck last spring and watching someone take their first bite—their eyes literally closed like they were trying to memorize the taste. That moment made me realize it wasn't just about feeding people; it was about giving them a small edible joy that made their morning feel special. Now whenever I make them, I think about how food has this quiet power to create those moments.

Ingredients

• All-purpose flour (3 1/2 cups): This is your dough foundation, and using the right amount matters more than you'd think because too much creates dense rolls instead of pillowy ones.
• Active dry yeast (1 packet): Make sure it's fresh and stored properly in your fridge, because stale yeast means your dough won't rise and you'll end up with bricks instead of clouds.
• Granulated sugar (1/4 cup plus 1 tbsp): The first tablespoon wakes up your yeast during the bloom, and the rest sweetens the dough itself to balance the richness of the filling.
• Salt (1/2 tsp): This tiny amount does huge work by enhancing the chocolate flavor and preventing the dough from tasting flat.
• Whole milk, warmed (3/4 cup): Warm milk—not hot—is essential because boiling temperatures will kill your yeast and waste everything.
• Unsalted butter (1/4 cup melted plus 2 tbsp softened): The melted butter goes in the dough for richness, and the softened butter spreads easily for the filling layer.
• Large eggs at room temperature (2): Room temperature eggs blend smoothly into the dough, creating a tender crumb that cold eggs simply won't give you.
• Nutella (3/4 cup): This is where the magic happens—spread it generously because the filling is what makes these rolls worth making.
• Mini chocolate chips (1/2 cup): These stay distributed better than large chips, so every bite has chocolate without chunks throwing off the texture.
• Powdered sugar (1/2 cup) and milk (1–2 tbsp): These make a simple glaze that adds sweetness and shine without overpowering the chocolate flavor underneath.

Instructions

Bloom your yeast:

Combine the warmed milk with yeast and a tablespoon of sugar, then let it sit for about 5 minutes until it gets foamy on top—that foam is proof your yeast is alive and ready to work. If nothing happens, your yeast is dead and it's time to start over with a fresh packet.

Build your base:

Stir in the melted butter, remaining sugar, eggs, and salt until everything comes together. The mixture will look shaggy and loose, but that's exactly how it should look before you add the flour.

Knead into silk:

Gradually add the flour while mixing on low speed until a soft dough forms, then keep kneading for 6–8 minutes until it becomes smooth and elastic instead of sticky. You'll feel the dough transform under your hands from rough to supple.

First rise:

Place the dough in an oiled bowl, cover it loosely, and let it sit in a warm spot for about an hour until it's roughly doubled in size. A warm oven with the light on, or a spot near a sunny window, works perfectly for this.

Roll and fill:

Punch down the dough to release some of the air, then roll it out on a floured surface into a roughly 14×18-inch rectangle. Spread the softened butter across the dough first, then add the Nutella in an even layer, and finish with chocolate chips scattered across the top.

Roll tight and slice:

Starting from the long edge, roll the dough tightly into a log and use a sharp knife or even dental floss to cut 12 even rolls. Tight rolling keeps the filling from escaping during baking.

Second rise:

Place rolls in a greased 9×13-inch pan, cover loosely, and let them rise for 30 minutes until they're touching and puffy. They won't double in size this time, but they'll be noticeably puffier than when you placed them.

Bake to golden:

Bake at 350°F for 22–25 minutes until the tops are golden brown and the rolls feel set when you touch them gently. The edges will be darker than the centers, and that's exactly what you want.

Glaze while warm:

Mix powdered sugar with just enough milk to create a drizzle-able glaze, then pour it over the warm rolls so it melts into all the crevices. Top with extra chocolate chips if you're feeling indulgent, then serve while they're still warm enough to feel like a hug on a plate.

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There's a particular joy that happens when you pull warm rolls from the oven and watch the glaze sink into the cracks, knowing you've just created something that tastes like it came from a fancy bakery but was made in your own kitchen. That quiet pride, combined with the smell filling your entire home, makes these rolls about so much more than just breakfast.

The Magic of Nutella in Baking

Nutella isn't just a spread—it's a complete flavor system that brings chocolate, hazelnut, and subtle sweetness all at once, which means you don't need to layer a bunch of different ingredients to get depth. When you bake with it, the heat softens it into something almost caramel-like that clings to every surface of your dough and creates pockets of pure indulgence. I learned this the hard way by trying to make these rolls with regular chocolate spread, and the difference was night and day—Nutella has the fat content that keeps rolls moist hours after baking.

Why Chocolate Chips Make a Difference

Using mini chocolate chips instead of larger ones feels like a small detail, but it changes everything about how the rolls taste and feel. Large chips create uneven bites where sometimes you get tons of chocolate and sometimes you get almost none, but mini chips distribute themselves throughout the dough so every single bite has a little hit of chocolate. I've made these with both, and even people who didn't know why noticed that the mini chip version just felt more balanced and professional.

Storing and Reheating Your Rolls

These rolls are best eaten fresh and warm, but life doesn't always work that way, so I've learned how to keep them tasting incredible for days. Wrap leftover rolls in plastic wrap or store them in an airtight container at room temperature for up to two days, or freeze them for up to a month and thaw them gently when you're ready. To reheat without drying them out, wrap each roll in foil and warm them at 300°F for about 10 minutes until they're soft and warm again.

• Fresh rolls are best eaten within a few hours of baking, so plan to share them or accept that you'll be eating warmed-up rolls for breakfast all week.
• If you're planning ahead, you can prepare the rolls through the second rise, cover them tightly, and refrigerate overnight, then bake them the next morning for fresh rolls whenever you want.
• These rolls freeze beautifully both baked and unbaked, so make a double batch and keep extras on hand for unexpected mornings when you want something special without the effort.

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These rolls prove that you don't need fancy techniques or complicated ingredients to create something that makes people smile. Bake them for someone you love, or just for yourself on a morning when you deserve to feel a little spoiled.

Recipe Questions

→ How do I achieve soft, pillowy dough?

Use warm milk and let the dough rise until doubled in size. Knead well to develop gluten for elasticity and softness.

→ Can I substitute ingredients in the filling?

You can add chopped hazelnuts for crunch or use dark chocolate chips for a richer flavor.

→ What is the best way to roll and slice the dough?

Roll the dough tightly from the long edge into a log, then slice evenly with a sharp knife or dental floss for clean cuts.

→ How should I bake for a gooier center?

Underbake the rolls by 1–2 minutes and allow them to cool briefly for a softer, gooier center.

→ What pairs well with these sweet rolls?

Strong coffee or a cold glass of milk complements the rich Nutella and chocolate flavors perfectly.