Save The aroma of these Nutella Chocolate Chip Rolls still brings me back to that rainy Sunday when my kitchen became a haven of chocolate-scented comfort. I had stumbled across a similar recipe at a local bakery and scribbled notes on a napkin, determined to recreate the magic at home. What started as an experiment quickly became a weekend tradition in our house, with everyone lingering in the kitchen as the scent of yeasty dough and warm chocolate filled every corner.
Last winter, I made these rolls for a neighborhood brunch and watched as conversation momentarily stopped when I brought them to the table still warm. My neighbor Tom, who usually politely declines desserts, asked for the recipe before he was even finished with his first roll. The chocolate smudges on the recipe card I wrote for him later that day make me smile every time I pull out my own copy.
Ingredients
- Active Dry Yeast: Think of it as the magic that breathes life into your dough, I always test mine with a bit of warm milk and sugar first to make sure its bubbly and active.
- Whole Milk: The fat content here really matters for a tender crumb, I learned the hard way that skim milk creates a tougher texture.
- Nutella: Warming it slightly makes it spread more easily, but dont microwave it or itll become too runny to handle.
- Mini Chocolate Chips: These distribute more evenly than regular chips and melt into little pockets of chocolaty goodness throughout each bite.
- Flour: Measuring it properly by spooning into your measuring cup rather than scooping directly makes all the difference between tough and tender rolls.
Instructions
- Wake the yeast:
- Combine warm milk (think baby bath water temperature), yeast, and a tablespoon of sugar in your mixing bowl and let it sit until foamy. Watch for those little bubbles that tell you your yeast is happy and ready to work its magic.
- Create your dough:
- Mix in the butter, remaining sugar, eggs, and salt until combined, then gradually add flour until a soft dough forms. The dough should feel tacky but not sticky - like a Post-it note that clings to your fingers but releases cleanly.
- Knead to perfection:
- Work that dough for 6-8 minutes until smooth and elastic, whether by machine or hand. When you press your finger into it, it should slowly spring back - thats when you know youve developed enough gluten.
- First rise:
- Place your dough baby in an oiled bowl, cover with a damp cloth, and let it double in size in a warm spot. I place mine on top of a preheating oven or in sunlight streaming through a window.
- Roll and fill:
- On a floured surface, roll the dough into a large rectangle, then spread with butter and that glorious Nutella. The chocolate should reach almost to the edges, leaving just a small border for sealing.
- Create your log:
- Starting from the long edge, roll the dough tightly like youre rolling a yoga mat. Keep tension even as you go to avoid air pockets or loose sections that might unravel during baking.
- Slice and arrange:
- Cut into 12 even rolls using dental floss or a sharp knife, and place them in your baking pan with a bit of space between each. They need room to rise and expand into each other.
- Second rise:
- Cover these beauties and let them puff up again for 30 minutes while you preheat your oven. This rise creates that pillowy texture that makes these rolls irresistible.
- Bake to golden glory:
- Slide them into a 350°F oven and bake until golden brown and fragrant. Your kitchen will smell like a chocolate factory crossed with a bakery.
- Glaze while warm:
- Whisk powdered sugar with just enough milk to create a pourable glaze, then drizzle over the still-warm rolls. The heat will help the glaze settle into all the nooks and crannies.
Save My daughter surprised me last year by making these rolls for my birthday breakfast, and seeing her proudly carry in the pan still warm from the oven, complete with slightly messy glaze drizzles, filled me with more sweetness than any amount of Nutella could. She had secretly practiced the recipe twice before getting it right, and those imperfect practice batches she shared with neighbors had apparently been the talk of the street.
Making Ahead Options
Ive discovered these rolls can be prepared up through the slicing step, then covered tightly and refrigerated overnight. The slow rise in the refrigerator actually develops even more flavor complexity, and in the morning, you just need to let them come to room temperature for about 45 minutes before baking. This trick has saved many weekend brunches when Ive wanted to enjoy coffee with guests instead of being elbow-deep in flour.
Storage Secrets
These rolls maintain their heavenly texture for about two days if kept in an airtight container at room temperature, but the magic really happens when you reheat them. Fifteen seconds in the microwave transforms even a day-old roll back to that fresh-baked gooeyness, with chocolate chips that melt all over again. Ive found that freezing them individually wrapped in plastic, then aluminum foil preserves them remarkably well for up to a month.
Flavor Variations
Over countless batches, Ive played with this recipe like a favorite instrument, finding new notes that complement the chocolate-hazelnut symphony. Adding orange zest to the dough brings a bright citrus counterpoint that cuts through the richness, while a sprinkle of sea salt over the glaze creates an addictive sweet-salty balance that makes you keep coming back for one more bite.
- Replace half the Nutella with peanut butter for a nostalgic PB cup flavor that kids absolutely devour.
- Add a teaspoon of espresso powder to the dough to amplify the chocolate notes without tasting like coffee.
- Sprinkle chopped toasted hazelnuts over the Nutella layer for textural contrast and to enhance the hazelnut flavor already present in the spread.
Save Every time I make these Nutella Chocolate Chip Rolls, theres a moment when the kitchen fills with that intoxicating aroma and everything else fades away. Its in that pause, with flour still dusting my counters and chocolate somehow smudged on my cheek, that I remember why baking has always been my form of love language.
Recipe FAQs
- → Can I prepare the rolls the night before?
Yes, after slicing the rolls into your baking pan, cover and refrigerate overnight. The next morning, let them come to room temperature for about 30 minutes, then bake as directed. This makes for a convenient fresh breakfast.
- → How do I prevent the rolls from drying out?
Keep the dough covered with plastic wrap during rising to prevent it from drying. For softer rolls after baking, cover the pan with foil for the first 15 minutes of baking, then uncover to achieve a light golden color.
- → What can I substitute for Nutella?
You can use chocolate hazelnut spread alternatives, or make your own filling with softened chocolate and hazelnut butter. Chocolate spread or Ferrero filling also works well as substitutes.
- → How should I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a 350°F oven for 5-10 minutes before serving for optimal texture.
- → Why is my dough not rising properly?
Ensure your yeast is fresh and the dough is in a warm, draft-free environment between 75-80°F. Using warm milk (around 110°F) helps activate the yeast. If your kitchen is cold, try an oven with just the light on or a proofing box.
- → Can I freeze these rolls?
Yes, freeze unbaked rolls after shaping and the first rise. Place on a baking sheet, freeze solid, then transfer to freezer bags. Thaw overnight in the refrigerator before the second rise and baking.