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Nutella Rolls Recipe

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4.4 from 4 reviews

Delight in these soft, fluffy Nutella Rolls, a perfect sweet treat featuring a tender yeast dough generously filled with creamy Nutella and baked to golden perfection. Ideal for breakfast, brunch, or dessert, these rolls offer a rich, chocolate-hazelnut flavor wrapped in a warm, pillowy texture.

Ingredients

Dough

  • 1 cup milk (warmed to 110°F / 44°C)
  • 2 1/4 tsp active dry yeast
  • 2 large eggs (room temperature)
  • 4 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup granulated sugar
  • 10 tbsp unsalted butter (room temperature and cubed)

Filling

  • 1 1/4 cups Nutella

Topping (optional)

  • 1/2 cup melted Nutella (extra, for drizzling)

Instructions

  1. Activate Yeast: Heat the milk until it reaches 110°F (44°C). Stir in the yeast and 1/2 tablespoon of sugar, then let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Prepare Dry Ingredients: In a large mixing bowl, sift together the flour, salt, and remaining sugar. Add the cubed butter and work it in until the mixture resembles small pea-sized pieces, creating a crumbly texture.
  3. Mix Dough: Lightly beat the eggs. In a stand mixer fitted with a dough hook, combine the eggs and yeast mixture with the flour mixture on low speed until the dough begins to form. Increase speed to medium and knead for about 5 minutes until smooth and elastic.
  4. First Rise: Place the dough into a greased bowl, cover it, and let it rise in a warm, turned-off oven for about 1 hour or until doubled in size.
  5. Roll Out Dough: Turn the risen dough onto a lightly floured surface. Roll it into a rectangle about 1/4 inch thick, preparing it for filling.
  6. Spread Nutella: Warm the Nutella for about 15 seconds to make it more spreadable, then spread it evenly over the rolled-out dough, covering the surface completely.
  7. Form Rolls: Starting from the short side, carefully roll the dough into a tight log. Using a serrated knife or dental floss, cut the log into 12 evenly sized rolls.
  8. Second Rise: Place the rolls in a greased 9×13-inch baking pan, cover, and let them rise again for 30 minutes to 1 hour, allowing them to become puffy.
  9. Bake: Bake the rolls at 375°F (190°C) for 23 to 27 minutes, or until they turn lightly golden brown on top.
  10. Add Topping: Once baked and still warm, spread or drizzle the extra melted Nutella over the rolls for an indulgent finish.

Notes

  • Make sure the milk is not too hot when activating the yeast; 110°F (44°C) is optimal to avoid killing the yeast.
  • Allow the dough to double in size during both rises for the best texture and fluffiness.
  • Warming Nutella slightly makes spreading easier and prevents tearing the dough.
  • Use dental floss as an alternative to a knife to get cleaner cuts without squishing the rolls.
  • Store leftovers in an airtight container; reheat gently to restore softness.

Find it online: https://marthatasty.com/nutella-rolls-recipe/