Nutella chocolate chip rolls (Print Version)

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

# Components:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
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 - In a large bowl or stand mixer, combine warmed milk, yeast, and 1 tablespoon sugar. Let stand for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt to the yeast mixture. Mix until fully combined.
03 - Gradually add flour, mixing on low speed until a soft dough forms. Knead dough for 6 to 8 minutes until smooth and elastic.
04 - Transfer dough to a lightly oiled bowl, cover, and let rise in a warm location 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 evenly over the dough, followed by an even layer of Nutella. Sprinkle mini chocolate chips over the surface.
07 - Starting from the long side, tightly roll the dough into a log and slice into 12 equal 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 and milk to create a glaze. Drizzle over warm rolls and garnish with extra chocolate chips if desired. Serve immediately.

# Expert Advice:

01 -
  • They're soft and gooey in the middle with just enough structure to tear apart without falling apart, which means less frustration and more enjoyment.
  • The combination of Nutella and chocolate chips creates this deeply chocolatey flavor that doesn't taste overly complicated or pretentious.
  • They come together in just over an hour with rising time, so you can have homemade chocolate rolls without spending your whole afternoon in the kitchen.
02 -
  • Underbaking by just 1–2 minutes gives you those gooey centers that make people swoon, but any longer and they dry out completely.
  • Cold dough is your enemy—everything from milk temperature to room temperature eggs matters because warm dough rises faster and bakes more evenly than cold dough fighting its way up.
03 -
  • Use dental floss instead of a knife for slicing—it glides through the dough without squishing the rolls like a knife sometimes does, and everyone always thinks this trick is genius.
  • If your kitchen is cold, create a warm rising spot by turning on your oven for a minute then turning it off, or by placing your bowl on top of the refrigerator where heat rises naturally.
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