Pin This The first time I made Nutella Chocolate Chip Rolls, my kitchen filled with an aroma that transported me straight to my favorite European bakery. I had been experimenting with different sweet doughs when I spotted the half-empty jar of Nutella calling my name from the pantry. Something magical happened when those spirals of chocolate-hazelnut goodness melted into the pillowy dough. My daughter walked in, following her nose, and wordlessly pointed at the pan with wide eyes.
Last Christmas morning, I surprised everyone by prepping these rolls the night before and baking them fresh as presents were being opened. The house grew suddenly quiet as everyone took their first bites, steam rising from the centers of their rolls. My brother-in-law, who normally declines desserts, asked if there were extras he could take home. That silent moment of shared pleasure amid the holiday chaos became my favorite gift that year.
Ingredients
- Active dry yeast: This is what brings our dough to life, creating those airy pockets that make each bite so satisfying.
- Whole milk: I tried making these with lower-fat milk once, but the richness was missing, so stick with whole milk for that bakery-quality texture.
- Nutella: The star of our show gives these rolls their distinctive flavor and creates that gooey, fudgy center that keeps everyone coming back for more.
- Mini chocolate chips: These little gems melt differently than regular chips, creating pockets of chocolate throughout instead of just big chunks.
- Unsalted butter: Using unsalted lets you control the salt level, and make sure its good quality since youll taste it in the final product.
Instructions
- Wake up your yeast:
- In a large bowl, combine the warmed milk (should feel like bath water on your wrist), yeast, and a tablespoon of sugar, then let it sit until it gets foamy and fragrant.
- Build your dough base:
- Add your melted butter, remaining sugar, eggs and salt to the yeast mixture, giving everything a good mix until combined.
- Create the magic:
- Gradually add flour while mixing on low speed until a soft dough forms, then knead until it feels smooth and slightly tacky but not sticky.
- First rise:
- Transfer your dough to an oiled bowl, cover it with a damp cloth, and let it rise somewhere warm until doubled in size, about an hour.
- Roll it out:
- On a lightly floured surface, roll the dough into a large rectangle about 14x18 inches, trying to keep the edges as even as possible.
- Add the good stuff:
- Spread softened butter over the dough, then slather on that glorious Nutella, making sure to reach all the edges. Sprinkle those mini chocolate chips evenly across the surface.
- Roll and slice:
- Starting from the long edge, roll the dough into a tight log, then slice into 12 even pieces. I find dental floss works better than a knife for clean cuts.
- Second rise:
- Arrange your rolls in a greased baking pan, cover them loosely, and let them puff up for another 30 minutes.
- Bake to golden perfection:
- Bake at 350°F until theyre beautifully golden on top but still soft in the center. Your kitchen will smell like heaven about 20 minutes in.
- Glaze and serve:
- Whisk together powdered sugar and just enough milk to make a pourable glaze, then drizzle it over the warm rolls. Add extra chocolate chips on top if youre feeling fancy.
Pin This One Sunday afternoon, my neighbor knocked on the door after smelling these rolls through an open window. She looked so hopeful that I handed her one on a napkin, still warm from the oven. Two weeks later, she brought over homemade jam as a thank you, and now we have a monthly baking exchange that has turned into one of my most cherished friendships, all because of these Nutella rolls.
Make Ahead Options
Ive learned through many early morning baking sessions that you can prepare these rolls the night before and refrigerate them after shaping. Simply cover the pan tightly with plastic wrap, then let them come to room temperature for about 45 minutes before baking. The slow rise in the refrigerator actually develops an even deeper flavor, and youll thank yourself when you can just pop them in the oven with minimal fuss.
Serving Suggestions
These rolls reach their peak of perfection about 15 minutes after coming out of the oven, when the chocolate is still gooey but the dough has set enough to hold its shape. Ive served them at countless brunches and discovered they pair surprisingly well with a scoop of vanilla ice cream for dessert, creating a hot-and-cold contrast that makes everyone at the table go silent with appreciation.
Troubleshooting Your Rolls
After making these rolls dozens of times, Ive encountered every possible hiccup in the process. The most common issue is dough that feels too sticky, which usually means youve added too little flour or your kitchen is particularly humid that day.
- If your rolls are browning too quickly but still doughy inside, tent them with foil halfway through baking.
- For extra-clean slices, chill the rolled log for 15 minutes before cutting, which firms up the Nutella and prevents too much from oozing out.
- If your glaze is too thick, add milk a teaspoon at a time, and if its too thin, add more powdered sugar until you reach that perfect drizzling consistency.
Pin This These Nutella Chocolate Chip Rolls have become my signature contribution to family gatherings and potlucks. Each time I make them, I find myself tweaking something small, making them a little bit better, a little more mine.
Recipe FAQs
- → How can I ensure soft, pillowy rolls?
Use warmed milk (around 110°F) to activate the yeast properly, knead the dough until smooth and elastic, and allow both rise periods to complete fully. Don't skip the 1-hour first rise or 30-minute second rise.
- → Can I prepare the rolls ahead of time?
Yes, you can assemble and refrigerate the rolls overnight in a covered baking pan. In the morning, let them come to room temperature and rise for 30 minutes before baking, adding an extra 5 minutes to baking time if needed.
- → What's the best way to slice the rolls without squishing them?
Use a sharp serrated knife dipped in warm water between cuts, or floss works wonderfully. A gentle sawing motion works better than pressing down forcefully to maintain the shape.
- → How do I achieve a gooier center?
Underbake the rolls by 1-2 minutes, removing them when they're golden but the centers still feel slightly soft. They'll continue cooking slightly as they cool and the filling sets.
- → Can I use different fillings instead of Nutella?
Absolutely. Try cream cheese mixed with cinnamon sugar, chocolate spread, or almond butter as alternatives. Maintain the same spreading consistency for even distribution.