Save to Pinterest The kitchen was still dark when I pulled the first tray of these from the oven on a cold Saturday morning. My daughter had invited three friends for a sleepover, and I wanted something warm and impressive without the fuss of a full breakfast spread. The smell of chocolate and yeast woke them all up before I could even call them downstairs. They appeared in pajamas, blinking and smiling, and those rolls disappeared faster than I could glaze them.
I made these again for a brunch potluck, and someone asked if I ordered them from a bakery. That compliment stuck with me more than it should have. There is something about pulling apart a warm roll, watching the Nutella stretch between the layers, that makes people pause and appreciate the moment. It became my go to recipe whenever I wanted to feel like I knew what I was doing in the kitchen.
Ingredients
- All purpose flour: The backbone of soft dough, measure it correctly by spooning into the cup and leveling off, never pack it down.
- Active dry yeast: Make sure your milk is warm but not hot, around 110 degrees, or the yeast will not bloom properly.
- Granulated sugar: Feeds the yeast and adds a subtle sweetness that balances the rich filling.
- Whole milk: The fat content keeps the dough tender and gives it that bakery style softness.
- Unsalted butter: Used in both the dough and filling, it adds richness without making things greasy.
- Eggs: Bring them to room temperature so they mix smoothly and help the dough rise evenly.
- Nutella: The star of the filling, spread it thick and do not skimp or the rolls will taste plain.
- Mini chocolate chips: They melt into little pockets of joy, regular chips work too but minis distribute better.
- Powdered sugar: Whisked with milk, it creates a simple glaze that soaks into the warm rolls beautifully.
Instructions
- Bloom the yeast:
- Combine warmed milk, yeast, and a tablespoon of sugar in your bowl and wait five minutes until it looks foamy and alive. If nothing happens, your yeast is dead and you need to start over with fresh yeast.
- Mix the dough:
- Stir in melted butter, remaining sugar, eggs, and salt until everything is combined and smells faintly sweet. Gradually add the flour, mixing on low speed, until a soft sticky dough begins to pull away from the sides of the bowl.
- Knead until smooth:
- Knead for six to eight minutes by hand or with a dough hook until the dough is smooth, elastic, and no longer tacky. It should bounce back slowly when you poke it.
- First rise:
- Place the dough in a lightly oiled bowl, cover it with a damp towel, and set it somewhere warm for an hour. It should double in size and feel puffy and airy when you press it gently.
- Roll it out:
- Punch down the dough to release air, then roll it on a floured surface into a rectangle about fourteen by eighteen inches. Try to keep the edges as even as possible so the rolls bake uniformly.
- Spread the filling:
- Brush softened butter across the dough, then spread Nutella evenly, leaving a small border on one long edge. Sprinkle chocolate chips generously over the top.
- Roll and slice:
- Starting from the long edge, roll the dough tightly into a log, pinch the seam to seal, then slice into twelve even rolls. Use dental floss for cleaner cuts if your knife smashes the dough.
- Second rise:
- Arrange the rolls in a greased baking pan, cover loosely, and let them rise for thirty minutes. They should puff up and touch each other slightly.
- Bake until golden:
- Preheat your oven to 350 degrees and bake for twenty two to twenty five minutes until the tops are golden and the kitchen smells incredible. Do not overbake or they will dry out.
- Glaze and serve:
- Whisk powdered sugar with milk until smooth and drizzle it over the warm rolls. Serve immediately while they are still soft and gooey.
Save to Pinterest I brought these to a friend who had just moved into a new apartment and did not have time to unpack her kitchen yet. We sat on her living room floor with paper plates and coffee, pulling apart warm rolls and laughing about how messy the Nutella made our fingers. It was not a fancy moment, but it felt perfect. That is when I realized food does not need a occasion, it creates one.
Make Ahead Magic
You can assemble the rolls the night before, cover the pan tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for thirty minutes while the oven preheats, then bake as directed. The dough will rise slowly in the fridge and develop even more flavor. I have done this countless times for early brunches and it saves so much stress.
Flavor Twists
Try adding a handful of chopped hazelnuts to the filling for crunch, or swap the chocolate chips for white chocolate or peanut butter chips if you want a different twist. I once used cookie butter instead of Nutella and everyone loved it. You can also brush the tops with melted butter and sprinkle coarse sugar before baking for a sparkly finish.
Serving and Storing
These are best served warm, straight from the oven, with the glaze still glossy and soft. Leftovers can be stored in an airtight container at room temperature for two days or refrigerated for up to five. Reheat individual rolls in the microwave for fifteen seconds to bring back that fresh baked softness.
- Pair them with strong coffee or a cold glass of milk for balance.
- Freeze unbaked rolls after the second rise, then bake from frozen adding five extra minutes.
- Drizzle extra Nutella on top if you are feeling indulgent, no one will judge you.
Save to Pinterest There is something quietly satisfying about making yeasted dough from scratch, watching it rise and transform into something warm and beautiful. These rolls have become my reminder that the best mornings are the ones that start slow, smell like chocolate, and leave your fingers a little sticky.
Recipe Q&A
- → Can I prepare these rolls ahead of time?
Yes, you can refrigerate the shaped rolls overnight before the final rise. Let them come to room temperature for 30 minutes before baking, then proceed with the baking instructions as normal.
- → How do I prevent the rolls from drying out?
Cover the dough with a damp kitchen towel during rising periods to maintain moisture. After baking, glaze the rolls while still warm. Store in an airtight container for up to 2 days.
- → Can I use all-purpose flour substitutes?
Bread flour will yield a chewier texture, while whole wheat flour can replace up to 25% of the all-purpose flour. Note that gluten-free flour requires additional binding agents and won't produce the same results.
- → What's the best way to slice the dough log?
Use a sharp serrated knife dipped in warm water for clean cuts. Alternatively, unflavored dental floss works excellently—slide it under the log and pull upward for precise, even rolls without squishing the dough.
- → Can I freeze these rolls for later?
Yes, freeze the shaped rolls before the final rise on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and let rise at room temperature before baking.
- → What's the ideal serving temperature?
Serve the rolls warm for the best flavor and texture—the chocolate will be melty and the Nutella creamy. If they cool completely, warm them briefly in a 350°F oven for 5 minutes before serving.