Nutella Chocolate Chip Rolls (Printable)

Soft, pillowy rolls filled with creamy Nutella and chocolate chips, baked golden and drizzled with sweet glaze.

# What You’ll Need:

→ 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)

# Directions:

01 - In a large bowl or stand mixer, combine warmed milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
02 - Add melted butter, remaining sugar, eggs, and salt. Mix until combined.
03 - Gradually add flour, 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 the dough and roll out on a floured surface into a 14x18-inch rectangle.
06 - Spread softened butter over the dough, then evenly spread Nutella on top. Sprinkle with chocolate chips.
07 - Starting from the long edge, tightly roll up the dough into a log. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-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 Tips:

01 -
  • The combination of pillowy soft dough with pockets of melted chocolate chips creates these incredible texture contrasts that store-bought rolls just cant match.
  • You can prep these the night before and bake in the morning for that fresh-from-the-oven experience that transforms an ordinary breakfast into something worth getting out of bed for.
02 -
  • Never add the Nutella to hot dough or it will melt completely and leak out during baking rather than creating those beautiful swirls.
  • The rolls are done when they reach 190°F internally, even if they dont look as brown as youd expect - I ruined a whole batch once by overbaking because I was waiting for them to get darker.
03 -
  • Use dental floss instead of a knife to cut your roll - slide it under the log, cross the ends over the top and pull tight for perfectly clean cuts without squishing your beautiful spiral.
  • Place a baking sheet on the rack below your rolls to catch any Nutella that might bubble over, saving you from the smoke detector alarm and tough oven cleaning later.
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