Nutella Chocolate Chip Rolls

The scent of fresh dough mingling with warm Nutella is something my kitchen has known many times, but I still remember mixing that first batch of Nutella Chocolate Chip Rolls during a thunderstorm. The power flickered while I kneaded, leaving me working by flashlight for a moment, but something about that unplanned dim lighting and the sound of rain made the process feel magical. These rolls became my saving grace for impromptu weekend gatherings when friends would text Saturday morning asking if they could drop by.

One February morning, I surprised my sister with these rolls when she flew in for a quick visit after we hadnt seen each other for almost a year. She walked through the door, suitcase still in hand, and froze mid-sentence when the scent hit her. We sat at the kitchen counter picking apart the spirals, catching up on months of missed conversations while our fingertips became sticky with Nutella and glaze. Through the window, snow began to fall, and without planning it, that simple breakfast became the highlight of her entire stay.

Ingredients

• Active dry yeast: This living ingredient deserves gentleness, so I always test its liveliness in warm milk before proceeding, watching for those tiny bubbles that signal its ready to work its magic.
• Nutella: Room temperature Nutella spreads like a dream, but I discovered that warming the jar in a bowl of hot water for 5 minutes makes it even easier to create that perfect, even layer without tearing the dough.
• Mini chocolate chips: After accidentally using regular-sized chips once and watching them tear through my dough, I learned that minis distribute more evenly and create pockets of chocolate in every bite rather than concentrated bursts.
• Whole milk: The fat content makes all the difference in achieving that tender crumb, so this is one place where I never substitute with lower-fat alternatives after learning that lesson the hard way.
• Unsalted butter: I keep this separate from the salt in the recipe because controlling the exact salt level makes the sweet-savory balance perfect every time.

Instructions

Wake up the yeast:

In your largest mixing bowl, combine the warm milk with yeast and that tablespoon of sugar, then watch for the foamy bloom that tells you everythings alive and well. You should see bubbles forming within about 5 minutes, and theres something so satisfying about this first sign of success.

Create your dough base:

Add your melted butter while its still warm but not hot, then mix in the eggs, remaining sugar, and salt until they form a smooth liquid. The mixture should look glossy and smell wonderfully rich even before adding any flour.

Build that beautiful texture:

Gradually incorporate the flour, watching the transformation from sticky liquid to soft, cohesive dough. When kneading, look for the moment it becomes smooth and springs back when poked gently with your finger.

First rise magic:

After transferring to an oiled bowl, cover with a damp cloth and place somewhere draft-free and warm. I like to turn my oven on for just 1 minute, then turn it off and place the bowl inside this slightly warmed space.

Roll and fill with indulgence:

Once doubled, punch down the dough and feel that satisfying release of air before rolling it into a large rectangle. The butter goes first as a thin layer, followed by a generous spreading of Nutella, leaving a half-inch border around the edges to prevent overflow.

Create the spiral:

Roll the dough starting from the long edge, keeping it tight but not so tight that filling squeezes out. For clean cuts, I use unflavored dental floss slipped under the log, crossed over top, and pulled tight to slice without compressing.

Second rise and bake:

After arranging in your baking pan, cover again and let rise until the rolls are touching each other slightly. They should look puffy and fill more of the pan than when you first placed them.

Finish with flair:

The simple milk and powdered sugar glaze should be just thin enough to drizzle but thick enough to not completely disappear into the warm rolls. I like making patterns across the top, sometimes zigzagging, sometimes circling each individual roll.

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Last Christmas morning, my nephew who rarely shows excitement about anything took his first bite of these rolls and declared them better than presents. He sat cross-legged on the kitchen floor, watching through the oven door as the second batch baked, asking questions about how yeast works and why we need to let dough rise twice. What was meant to be just breakfast turned into an impromptu baking lesson, and now its our tradition to make these together whenever he visits, his small hands becoming more confident with the dough each time.

Timing Your Preparation

Ive learned to start these rolls the night before when hosting brunch, letting them undergo their second rise in the refrigerator overnight. This slow, cold fermentation actually improves the flavor complexity, and in the morning, I simply let them come to room temperature for about 30 minutes before baking. The first time I tried this method was purely accidental after falling asleep during movie night with the dough already shaped, but that mistake led to discovering how much more manageable morning preparation becomes and how the flavor actually deepens with that long, slow rise.

Nutella Alternatives Worth Trying

One rainy afternoon when I found myself with all the ingredients except Nutella, I experimented with a homemade chocolate-hazelnut spread thats less sweet and has a more pronounced hazelnut flavor. The slight bitterness of the darker chocolate created a sophisticated version that adult guests particularly appreciated. Another time, running short on Nutella, I blended it with a couple tablespoons of tahini, which added a subtle nuttiness that paired surprisingly well with the chocolate and created swirls of visual interest in the filling that regular Nutella doesnt provide.

Storing and Reviving Leftovers

Ive found these rolls maintain their magic for about two days at room temperature in an airtight container, but after accidentally leaving one out on a plate overnight, I discovered the true secret to bringing stale rolls back to life. A quick 15 seconds in the microwave transforms even a day-old roll back to that fresh-baked texture, with the chocolate chips remelting into perfect gooey pockets.

• For longer storage, wrap individual rolls in plastic wrap, then foil, and freeze for up to one month without losing quality.
• When reheating frozen rolls, thaw at room temperature then warm in a 300°F oven for about 7 minutes rather than microwaving for a more even revival.
• Reserve some of the glaze separately in the refrigerator to add fresh after reheating, as this brightens the whole experience of eating leftover rolls.

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These Nutella Chocolate Chip Rolls have traveled to baby showers, holiday gatherings, and even a lakeside picnic where we ate them with our feet dangling in the water. Each time I make them, the recipe carries the memories of all the times before, layered like the swirls of dough and chocolate themselves.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, shape the rolls and refrigerate them covered overnight. Let them come to room temperature and complete the second rise before baking.

→ What can I substitute for Nutella?

You can use any chocolate hazelnut spread, cookie butter, or a mixture of melted chocolate with a tablespoon of hazelnut butter. Peanut butter with cocoa powder also works for a different flavor profile.

→ How do I store leftover rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.

→ Can I freeze these rolls?

Absolutely. Freeze baked and cooled rolls (without glaze) wrapped tightly for up to 3 months. Thaw at room temperature, reheat, and then add the glaze before serving.

→ Why didn't my dough rise properly?

The most common reasons are expired yeast, liquid that was too hot or too cold, or a drafty environment. Ensure your milk is warm (105-110°F), your yeast is fresh, and the dough rises in a consistently warm spot.

→ Can I add other fillings or toppings?

Yes! Try adding chopped hazelnuts, pecans, or walnuts to the filling. You can also drizzle melted chocolate over the glaze or add a cream cheese frosting instead of the simple sugar glaze.