These Nutella rolls are like cinnamon rolls, but uses Nutella! They are a super gooey roll full of Nutella and topped with a Nutella icing. If you are a fan of both cinnamon rolls and Nutella you will absolutely love this combo!
When I was recipe testing these Nutella rolls, I wanted an extra gooey roll that has a strong Nutella flavor. It is incredible. I also made a Nutella icing that melts right into the rolls.
For more Nutella recipes, try Nutella Banana Muffins, Easy Vanilla Nutella Cupcakes, and Peanut Butter Nutella Cookies.
Why This Recipe Works
- Soft sweet rolls- These rolls have the most gooey texture. Butter gets cut into the dry ingredients, so it melts as it bakes. Kind of like pie dough, it makes it even softer!
- Chocolate Nutella filling- The filling is extra simple because it is just Nutella! However, you can also add chopped hazelnuts, chopped pecans, or chopped chocolate on top of the Nutella.
- Nutella icing- This icing is very simple, but it has great flavor!
- Great for breakfast- This is a wonderful recipe for weekend brunch or even a special occasion breakfast too!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Milk- You can use any milk you would like. It just needs to be warmed to 110F. If it is too hot, it will kill the yeast. If it is too cool, then it will dramatically slow the yeast.
- Yeast- You can use active dry yeast or fast rise yeast. I used active dry.
- Eggs- Pull the large eggs out 2 hours before baking.
- Unsalted butter- Pull this out 2 hours before baking so it is room temperature and softened.
- Nutella hazelnut spread- I used an entire medium sized container.
- Powdered sugar- Make sure this is sifted to avoid a grainy icing.
Step By Step Instructions- Dough
Here is how to make the dough for these rolls. This recipe uses a stand mixer with a dough hook attachment, for mixing by hand instructions, this will be in the recipe notes.
STEP 1: Heat the milk. Make sure to heat the milk to 110F. Use a kitchen thermometer. Then, sprinkle the yeast on top and let it sit for 10 minutes. It will get bubbly and foamy that's when you know it activated.
STEP 2: Mix the dry ingredients. In a large bowl, mix the all-purpose flour, salt, and white sugar. Add in the cubed butter and use a pastry cutter (or a fork or your hands) to cut the butter into the size of a pea.
STEP 3: Knead. Add the milk mixture and the beaten eggs into the flour mixture. Mix on low speed until a dough starts to form, then knead on medium speed for 5 minutes.
The dough will be tacky and a little sticky. If it stick a lot to your hands, that means you need just a little more flour.
STEP 4: Rise. Preheat the oven to 200F and place the dough in a large mixing bowl sprayed with nonstick spray. Cover the bowl with a kitchen towel.
Place the bowl in the oven, turn it off, and crack open the door. Let rise for 1 hour. You can place the bowl in any warm place too.
Assembling The Rolls
- STEP 1: First, roll out the dough on a lightly floured surface using a rolling pin. It should be a large rectangle and ¼ inch thick.
- STEP 2: Spread Nutella on top of the dough. I used an offset spatula to spread it on.
- STEP 3: Roll the dough into a log. Start with the short side so you get as many swirls as possible. It should be tightly rolled, but not too tight.
- STEP 4: Cut the rolls using a serrated knife or unflavored dental floss. I used a serrated knife, make sure to use light sawing motions to cut it. Also, wash the knife after each cut, because it will be very messy!
- STEP 5: Let the dough rise for 25 minutes in a 9X13-inch baking pan.
- STEP 6: Bake for 25 minutes until top of the rolls are golden brown.
Icing the Rolls
I have tried both icing the rolls when they are piping hot or when they cooled slightly. I found that when the rolls are hot, it melts the icing into the cracks of the roll. Which also helps with the gooeyness!
Start by mixing the powdered sugar, melted Nutella, vanilla extract, and heavy cream in a small bowl and a whisk. Go slow when adding the heavy cream. It should be thin enough icing to spread on top of the rolls.
The rolls rise best in a warm area. If your oven is busy, they can rise at room temperature as long as you don't have a cold house.
Yes you can. Let the dough rise overnight in the fridge for 1st rise. For the second rise, you need to let it come to room temperature before baking.
Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can bake the rest of the way (10-18 minutes) in the morning until hot.
Storing and Freezing
Store these Nutella rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.
These Nutella rolls can be frozen in 2 ways.
- Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
- Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.
Other Cinnamon Roll Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
- 1 cup Milk warmed to 110°F
- 2 ¼ teaspoon Active dry yeast 1 packet or 11 grams
- 2 Large eggs room temperature
- 4 ½ cups All-purpose flour sifted
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoon Unsalted butter room temperature and cubed
- 1 ¼ cup Nutella
- 1 ½ cups Powdered sugar sifted
- 2 tablespoon Nutella melted
- ½ teaspoon Pure vanilla extract
- ⅓ cup Heavy cream
- This recipe is for a stand mixer with a dough hook. Mix by hand instructions are in recipe notes. Heat the milk in the microwave for 1 minute until it is warmed to 110°F. Pour in the yeast and let it sit for 10 minutes.1 cup Milk, 2 ¼ teaspoon Active dry yeast
- In a large mixing bowl, sift the flour. Add the salt and sugar. Add in the cubed room temperature butter. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the butter is the size of a pea.4 ½ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter
- Mix the eggs together slightly, pour in eggs and milk mixture. Use a mixer with a dough hook and mix on low until a dough starts to form. Turn the mixer to medium speed and knead for 5 minutes.2 Large eggs
- Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough into the bowl and cover with a kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.
- Roll the dough on a lightly floured surface using a rolling pin. Roll into a large rectangle until the dough is a ¼ inch thick. Place the Nutella in a bowl and heat in the microwave for 15 seconds, so it is slightly melty.1 ¼ cup Nutella
- Spread the Nutella evenly on top of the dough. Roll the dough starting on the short side into a log.
- Cut the rolls into 12 rolls (use a tape measurer or ruler). Cut with a serrated knife using light saw motions or use unflavored dental floss.
- Spray a 9X13-inch pan with baking nonstick spray. Place the rolls in the pan. Cover with a kitchen towel and let rise for 25 minutes.
- Preheat the oven to 375°F. Bake for 23-27 minutes until the top of the rolls are lightly golden brown.
- Make the icing right before the rolls are done baking. In a medium bowl, sift the powdered sugar. Add the melted Nutella, vanilla, and heavy cream. Whisk until combined. It should be thin enough to pour on top of the rolls.1 ½ cups Powdered sugar, 2 tablespoon Nutella, ½ teaspoon Pure vanilla extract, ⅓ cup Heavy cream
- Spread the icing right away on the rolls. When it is hot, it will melt the icing in all of the cracks. Cool slightly on a cooling rack.
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