Nutella Chocolate Chip Rolls (Print)

Soft, pillowy rolls swirled with creamy Nutella and chocolate chips. Perfect for breakfast or dessert.

# 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 14×18-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 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 -
  • Soft pillowy dough meets gooey Nutella swirls in every single bite.
  • You can prep the dough the night before and bake fresh in the morning.
  • It feels fancy but uses pantry staples you probably already have.
  • Chocolate chips add little pockets of melty surprise that kids and adults both love.
02 -
  • If your dough is not rising, the room is too cold or your yeast was expired, move the bowl near a warm oven or wrap it in a blanket.
  • Do not skip the second rise or the rolls will bake dense and heavy instead of light and fluffy.
  • Use a serrated knife or unflavored dental floss to slice the log without squishing the swirls.
  • Underbake by a minute or two if you want an extra gooey center, they will firm up as they cool.
03 -
  • Warm your mixing bowl with hot water before starting, it helps the dough rise faster in cooler kitchens.
  • Do not roll the dough too thin or the filling will leak out during baking and burn on the pan.
  • Let the rolls cool for five minutes before glazing so the icing does not slide off completely.
  • If the edges brown too fast, tent the pan loosely with foil halfway through baking.
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