Nutella Chocolate Chip Rolls (Printable)

Soft dough swirled with Nutella and chocolate chips, baked golden brown for a decadent treat everyone will love.

# What You’ll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon 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 tablespoons unsalted butter, softened

→ Topping

11 - 1/2 cup powdered sugar
12 - 1–2 tablespoons milk
13 - extra chocolate chips for garnish (optional)

# How To Make:

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. Spread softened butter over the dough, then evenly spread Nutella on top. Sprinkle with chocolate chips.
06 - Starting from the long edge, tightly roll up the dough into a log. Slice into 12 even rolls.
07 - Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise for 30 minutes.
08 - Preheat oven to 350°F. Bake rolls for 22–25 minutes, until golden brown.
09 - Whisk together powdered sugar and milk to make a glaze. Drizzle over warm rolls. Garnish with extra chocolate chips if desired. Serve warm.

# Top Suggestions:

01 -
  • The contrast between the pillowy dough and pockets of molten chocolate chips creates texture magic you simply cant get from store-bought pastries.
  • These rolls fill your home with an aroma so irresistible your neighbors might find excuses to knock on your door right as they emerge from the oven.
02 -
  • If your kitchen is cold, place the covered dough near a sunny window or on top of your refrigerator where the ambient heat helps the rising process without killing the yeast.
  • Letting the rolls touch slightly during the second rise creates those coveted soft edges where they connect, while leaving too much space results in rolls that spread rather than rise upward.
03 -
  • For the cleanest spiral cut, chill the filled and rolled dough log in the freezer for 10 minutes before slicing, which helps prevent the filling from smearing or squeezing out.
  • Adding a teaspoon of espresso powder to the dough enhances the chocolate flavor without making it taste like coffee, a trick I learned from a pastry chef friend who swears by this invisible ingredient in all chocolate baking.
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