Nutella Rolls

The softest, most amazing Nutella Rolls you’ll ever find! I know it’s a bold statement but seriously these rolls are like a soft pillow! These super gooey Nutella rolls are filled with Nutella and chocolate chips and topped with the most delicious Nutella cream cheese frosting.

These Nutella rolls are so gooey (and very addictive) that you'll want to make them every weekend. The rolls are filled with Nutella and chocolate chips and topped with a delicious Nutella cream cheese frosting.

The reason why the rolls are so delicious is that they are so soft and have a pillow like texture.

For more rolls recipes, try Cinnamon Rolls with Apple Pie Filling, Lemon Rolls with Lemon Curd and Blackberry Cheesecake Filled Donuts.

WHY THIS RECIPE WORKS

• Super soft dough: The dough for these rolls are so soft!
• Nutella filling: Nutella is spread out on the dough, making the filling extra simple and delicious.
• Chocolate chips: Chocolate chips are sprinkled onto of the Nutella for extra chocolate flavor.
• Nutella cream cheese frosting: The rolls are topped with delicious Nutella cream cheese frosting.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Yeast: I use fresh yeast but you can also use dry yeast
• Butter: Take it out of the fridge 1-2 hours before baking.
• Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
• Nutella: These rolls are full of Nutella and it is spread out on dough to give lots of Nutella flavor.
• Chocolate chips: Chocolate chips are sprinkled on top of the Nutella for extra chocolate flavor
• Cream cheese: If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water before using it in frosting.

STEP BY STEP INSTRUCTIONS - BREAD DOUGH

Here is how make and bake these Nutella rolls. This recipe needs a stand mixer with a dough hook attachment and a 23x33 cm baking tray lined with baking paper.

The full recipe is down below in the recipe card.

Tip: If you kitchen is cold, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.

STEP 1: Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)

STEP 2: Add the granulated sugar, all-purpose flour, eggs, salt, cardamon and using the dough hook, mix the dough for 3 min on medium speed.

STEP 3: Continue on medium speed and add the butter a bit at a time, adding a new piece of butter once the previous has been mixed into the dough.

STEP 4: Then increase the speed to high and let it mix for 6-7 min or until the dough has collected and is releasing from the bottom.

STEP 5: Add the dough to a clean bowl and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 min.

STEP BY STEP INSTRUCTIONS - ASSEMBLING AND FROSTING

STEP 1: After the first rise, it should now be double in size. Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5mm thick. Then spread out the Nutella in an even layer and thereafter sprinkle with the chocolate chips. Roll it into a log.

STEP 2: Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.

STEP 3: Place them in a 23x33 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 30 min. under some cling film.

Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.

STEP 4: After second rise, bake them for 22-25 min on the second lowest rack until lightly golden brown. Let them cool down for 15-20 min, while making the frosting.

TIP: If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.

STEP 5: Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.

STEP 6: In a mixing bowl, start by creaming the butter and Nutella for 1-2 min on high speed. Then add the cream cheese and cream it together with the butter until smooth. Sifted the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter until smooth and combined.

STEP 7: Spread the frosting over the buns with a spoon and sprinkle with extra chocolate chips.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• How to proof your dough if your kitchen is cold: Pre-heat the oven at 30ºC. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

FAQ

STORAGE

Store the Nutella rolls in the fridge in an airtight container and eat them within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.

Other Bread Rolls Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Nutella Rolls

Super gooey Nutella rolls are filled with Nutella and chocolate chips and topped with a delicious Nutella cream cheese frosting.

5 fra 2 stemmer

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 12 rolls

Equipment

• 23x33 cm baking pan

Ingredients

 

MetricUS Customary

 

1x2x3x

DOUGH

• 225 g whole milk
• 50 g fresh yeast 2 packs of dry yeast
• 560-570 g all-purpose flour
• 2 eggs
• 50 g granulated sugar
• 1 teaspoon salt
• 1 teaspoon cardamom
• 100 g butter room temperature

NUTELLA AND CHOCOLATE CHIP FILLING

• 200 g Nutella
• 50 g chocolate chips

NUTELLA CREAM CHEESE FROSTING

• 35 g butter cold room temperature
• 35 g Nutella
• 35 g cream cheese
• 125 g powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

DOUGH

• Heat up the milk so it’s lukewarm (37ºC), Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
  225 g whole milk, 50 g fresh yeast
• Add the sugar, all-purpose flour, eggs, salt, cardamon and using the dough hook, mix the dough for 3 min on medium speed.
  560-570 g all-purpose flour, 2 eggs, 50 g granulated sugar, 1 teaspoon salt, 1 teaspoon cardamom
• Continue on medium speed and add the butter a bit at a time, adding a new piece of butter once the previous has been mixed into the dough.
  100 g butter
• Then increase the speed to high and let it mix for 6-7 min or until the dough has collected and is releasing from the bottom.
• Add the dough to your counter top and give it a final kneading and shape it it to a nice loaf. Add the dough to a clean bowl and cover the bowl with cling film and a tea towel.
• Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 min.

ASSEMBLING

• After the first rise, it should now be double in size.
• Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5mm thick. Then spread out the Nutella in an even layer and thereafter sprinkle with the chocolate chips. Roll it into a log.
  200 g Nutella, 50 g chocolate chips
• Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
• Place them in a 23x33 cm baking tray lined with parchment paper.
• Let them rise for a second time on the kitchen counter for 30 min. under some cling film.
• Meanwhile pre-heat the oven at 190ºC conventional oven.
• Once the second rise is done, bake them for 22-25 min on the second lowest rack.
• When they are done they should be lightly golden brown. Let them cool down for 15-20 min, while making the frosting.

NUTELLA CREAM CHEESE FROSTING

• If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.
• Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
  35 g cream cheese, 35 g butter
• In a mixing bowl, start by creaming the butter and Nutella for 1-2 min on high speed. Then add the cream cheese and cream it together with the butter until smooth. Sifted the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter until smooth and combined.
  35 g Nutella, 125 g powdered sugar, 1 teaspoon vanilla extract
• Spread the frosting over the buns with a spoon and sprinkle with extra chocolate chips.
• Enjoy immediately.

Nutrition

Carbohydrates: 68gProtein: 9gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 34mgSodium: 246mgPotassium: 215mgFiber: 3gSugar: 29gVitamin A: 138IUVitamin C: 0.1mgCalcium: 78mgIron: 3mg

Keyword bread rolls, chocolate, cream cheese frosting, Nutella, rolls

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