Nutella Chocolate Chip Rolls (Printable Version)

Soft dough swirled with Nutella and chocolate chips, baked until golden for a decadent morning treat.

# Ingredient List:

→ 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 - 1-2 tbsp milk
13 - Extra chocolate chips for garnish (optional)

# Step-by-Step Instructions:

01 - Combine warmed milk, yeast, and 1 tablespoon of sugar in a large bowl or stand mixer. Let sit for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt to the yeast mixture. Mix until thoroughly combined.
03 - Gradually add flour while mixing on low speed until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.
04 - Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down dough and roll out on a floured surface into a 14×18-inch rectangle.
06 - Spread softened butter evenly over the dough, then spread Nutella on top. Sprinkle with chocolate chips.
07 - Starting from the long edge, tightly roll dough into a log. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise for 30 minutes.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown.
10 - Whisk together powdered sugar and milk to make a glaze. Drizzle over warm rolls. Garnish with extra chocolate chips if desired. Serve warm.

# Expert Advice:

01 -
  • The dough is incredibly forgiving, even if you are new to yeast baking
  • Nutella and chocolate chips create these gooey, fudgy spirals that taste like a bakery indulgence but come from your own oven
  • They reheat beautifully, so you can make them ahead and wake up to something amazing
02 -
  • Warm your milk to about 110 degrees F, anything hotter might kill your yeast
  • Let the dough rise in a draft free spot, I turn my oven light on and place the bowl inside
  • Use unflavored dental floss to slice clean rolls without squishing them
03 -
  • If your dough feels too sticky while kneading, add flour one tablespoon at a time until it becomes manageable
  • Rotate your baking pan halfway through baking for even browning
Go Back