Save to Pinterest Rainy Sunday mornings were made for projects like this. I'd been craving something chocolatey for days, and when I spotted that jar of Nutella in the pantry, these rolls started calling my name. The whole house filled with that incredible chocolate hazelnut aroma while they baked, making it impossible to wait for them to cool down properly. My roommate wandered into the kitchen, drawn by the smell like a cartoon character floating toward a pie on a windowsill. We ended up eating them warm, chocolate smeared everywhere, completely abandoning any pretense of patience.
I first made these for a brunch gathering last winter, and honestly, they stole the show. Everyone kept asking what made them so different from regular cinnamon rolls, and the secret is definitely that hazelnut chocolate spread melting into every nook and cranny. Watching peoples faces when they cut into that first swirl is pure joy. One friend actually took three home because she couldnt stop thinking about them.
Ingredients
- All-purpose flour: This creates the structure for your rolls, and I have found that weighing it gives the most consistent results
- Active dry yeast: The magic ingredient that makes these pillow soft and risen, so do not let it expire in the back of your pantry
- Whole milk: Warming this up first helps activate the yeast and adds richness to the dough
- Unsalted butter: Melted for the dough, softened for the filling, it creates layers of tender flavor
- Large eggs: Bring these to room temperature so they incorporate evenly into the dough
- Nutella: Spread it gently so you do not tear the dough, and warm it slightly if it is too stiff
- Mini chocolate chips: These distribute more evenly than regular chips and create those perfect melty pockets throughout
- Powdered sugar: For the finishing glaze that makes these look as good as they taste
Instructions
- Wake up the yeast:
- Combine your warmed milk, yeast, and one tablespoon of sugar in a large bowl, then walk away for about 5 minutes until you see a foamy layer on top
- Build the dough base:
- Add the melted butter, remaining sugar, eggs, and salt to your yeast mixture, mixing until everything is incorporated
- Bring it together:
- Gradually add flour while mixing on low speed until a soft dough forms, then knead for 6 to 8 minutes until the dough feels smooth and elastic
- Let it rise:
- Transfer the dough to a lightly oiled bowl, cover it, and find a warm spot where it can double in size over the next hour
- Roll it out:
- Punch down the risen dough and roll it on a floured surface into a 14 by 18 inch rectangle
- Layer the goodness:
- Spread softened butter over the dough, then gently spread Nutella on top before sprinkling with chocolate chips
- Create the spiral:
- Starting from the long edge, roll the dough tightly into a log and slice it into 12 even rolls
- Second rise:
- Arrange the rolls in a greased baking pan, cover them, and let them rise for another 30 minutes
- Bake to golden:
- Preheat your oven to 350 degrees F and bake the rolls for 22 to 25 minutes until they are golden brown
- Finish with sweetness:
- Whisk powdered sugar with milk to make a glaze, then drizzle it over the warm rolls and add extra chocolate chips if you want to go all out
Save to Pinterest These became my go to for bringing to friends who need a pick me up. There is something about homemade chocolate rolls that says I care about you in a way store bought treats never quite manage. Last month I dropped a batch off at my sisters place after she had a tough week, and she texted me three days later asking if I had the recipe saved somewhere.
Getting That Perfect Rise
The temperature of your kitchen makes a bigger difference than you might expect. On cold days, I have been known to preheat my oven for just a minute, turn it off, then place the dough inside with the door cracked open. The gentle warmth creates this ideal environment for the yeast to work its magic. Just do not forget about it in there, like I did one memorable Tuesday.
Mastering the Filling Distribution
Spreading Nutella evenly takes a light hand because it wants to tear the soft dough if you press too hard. I learned to warm the jar in the microwave for about 15 seconds first, which makes it spread like a dream. Leave about an inch border around the edges so the filling does not ooze out when you roll everything up.
Storage and Make Ahead Wisdom
You can assemble these rolls the night before and refrigerate them before the second rise. In the morning, let them sit at room temperature for about 30 minutes while your oven preheats, then bake as directed. This trick has saved me more times than I can count when hosting brunch.
- Baked rolls keep well at room temperature for 2 days in an airtight container
- Freeze unbaked rolls on a baking sheet, then transfer to a bag for up to a month
- Reheat leftover rolls in the microwave for 15 to 20 seconds to restore that fresh baked texture
Save to Pinterest These rolls have become my secret weapon for turning ordinary weekends into something worth celebrating. There is pure magic in pulling a pan of warm, chocolate spiraled rolls out of the oven.
Recipe Questions & Answers
- → Can I make these rolls ahead of time?
Yes! Prepare the rolls through the slicing step, cover the pan tightly, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking the next morning.
- → How do I store leftover rolls?
Keep 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 perfectly fine. Mini chips distribute more evenly throughout the swirl, but larger chips create delicious puddles of melted chocolate.
- → What if I don't have a stand mixer?
You can make the dough by hand using a sturdy wooden spoon and some elbow grease. The kneading process takes about 8-10 minutes by hand until the dough becomes smooth and elastic.
- → Can I add nuts to the filling?
Chopped hazelnuts complement the Nutella beautifully and add lovely crunch. Sprinkle about 1/3 cup along with the chocolate chips before rolling up the dough.
- → Why did my dough not double in size?
This usually means the yeast wasn't active or the environment was too cool. Ensure your milk is warm (not hot) and find a warm, draft-free spot for rising. An oven with just the light on works perfectly.