Why You'll Love These Nutella Rolls
Nutella rolls are a crowd-pleasing combination of soft, pillowy yeast dough and the creamy, chocolate-hazelnut richness of Nutella. Whether youâre planning a relaxed weekend brunch, packing an indulgent lunchbox treat, or searching for a simple dessert to bring to a gathering, these rolls deliver on comfort, texture, and flavor. The contrast between the light, slightly chewy roll and the gooey, spreadable filling creates a luxurious bite that feels both familiar and special. Unlike dense, overly sweet pastries, properly executed Nutella rolls balance sweetness with the airy structure of enriched dough, giving you a pastry thatâs indulgent yet not cloying. Another advantage is versatility: you can shape them into classic pinwheels, cinnamon-roll-style spirals, or pull-apart baked-wheel designs, each offering a slightly different experience for presentation and sharing. The recipe scales easily â double the dough for a larger crowd or halve it for a smaller household â and it freezes beautifully. Make ahead: prepare and proof the rolls, then refrigerate overnight and bake fresh in the morning for a warm-out-of-the-oven experience. For those pressed for time, quick-rise methods or using store-bought dough can shorten the process while still delivering a satisfying product. Nutritionally, while these are an indulgence, portion control and pairing with coffee, tea, or fruit can make them part of a balanced weekend treat. This article will guide you step-by-step through ingredient selection, dough preparation, rolling technique, baking, finishing touches, storage, and creative variations so you can consistently produce bakery-worthy Nutella rolls at home.
Gathering Ingredients
Starting with the right ingredients sets the foundation for exceptional Nutella rolls. For the dough, youâll want all-purpose flour (or a blend with bread flour for extra chew), instant or active dry yeast, granulated sugar, a pinch of fine sea salt, whole milk for richness, unsalted butter for tenderness, and one large egg to enrich and bind. Using whole milk rather than water produces a softer crumb and helps the dough brown attractively. For filling, classic Nutella (or another high-quality chocolate-hazelnut spread) is the star; choose a brand you love because its flavor will dominate the roll. If you want to enhance the texture, finely chopped toasted hazelnuts or a sprinkling of dark chocolate chips can add crunch and an extra chocolate kick. For glazing, simple powdered sugar icing (powdered sugar mixed with a little milk or lemon juice) or a light butter and sugar brush delivers shine and sweetness without overwhelming the filling. Optional add-ins include a dash of vanilla extract in the dough for aromatic depth, a bit of melted butter brushed on the dough before adding the spread to help it adhere, or a sprinkle of sea salt on the finished rolls to contrast the sweetness. Freshness matters: use fresh yeast (if using) and check the expiration of your Nutella for optimal viscosity and flavor. Cold ingredients will slow yeast activity; room-temperature milk and butter help the dough come together smoothly and rise predictably. Measure by weight for consistent resultsâespecially the flour; scoop-and-level methods can pack too much flour and lead to dry rolls. With these ingredients assembled, youâll be ready to mix and knead dough that bakes into soft, flavorful Nutella rolls every time.
Equipment You'll Need
Before you start mixing, gather the tools that make the process smooth and repeatable. You donât need specialized bakery equipment to make great Nutella rolls, but certain items will improve consistency and comfort. A digital scale is the single best investment for reliable results â weighing flour and other dry ingredients eliminates the variability of cup measurements. A stand mixer with a dough hook can save time and effort kneading, especially for larger batches, but hand-kneading on a lightly floured surface works perfectly well for most home cooks and can be surprisingly therapeutic. For mixing by hand, a large mixing bowl, a sturdy wooden spoon or dough scraper, and a bench scraper will help you manage sticky dough. Proofing requires a warm, draft-free spot; you can improvise with a lightly warmed (but turned off) oven or a covered bowl placed near a warm stovetop. Use a clean kitchen towel or plastic wrap to cover the dough while it rises to prevent crusting. For shaping and baking, a rolling pin, pastry brush, and a 9x13 inch or similar-sized baking dish or sheet pan work well. Nonstick or parchment-lined pans simplify cleanup and reduce sticking. Thermometers are helpful: a small instant-read thermometer lets you check the internal temperature of baked rolls (target 190â200°F / 88â93°C for enriched dough) and a thermometer can also check milk temperature when proofing yeast (if using active dry yeast, aim for 105â115°F / 40â46°C). For finishing, a sifter for powdered sugar glazing and a spatula for serving are handy. These tools, combined with technique, help ensure predictable dough handling, even browning, and an attractive final presentation.
Dough Preparation & First Rise (Cooking Process)
Making the dough starts with activating the yeast (if using active dry yeast) or simply combining ingredients if using instant yeast. Begin by warming the milk to roughly 100â110°F (38â43°C) â comfortably warm to the touch but not hot â and dissolving a tablespoon of sugar in it if proofing active dry yeast. Sprinkle in the yeast and let it sit for 5â8 minutes until foamy. In a mixer bowl or large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast-milk mixture, the beaten egg, and softened but not melted butter cut into pieces. Mix until the dough comes together, then knead for about 8â10 minutes by hand or 5â7 minutes with a stand mixer on low-medium speed. The dough should be smooth, elastic, and slightly tacky but not sticky; adjust by adding a teaspoon of water or flour as needed. Proper gluten development is key to that soft, chewy texture, so take time to knead until the dough stretches without tearing. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size. For richer texture and more complex flavor, consider a slow, cold rise: refrigerate the dough for 8â12 hours after an initial brief proof, then bring back to room temperature before shaping. During the first rise, the dough develops flavor as yeast ferments sugars, producing subtle acidity and depth that contrasts nicely with Nutellaâs sweetness. Watch the dough, not the clock; proofing times vary with temperature and yeast activity. Once doubled, gently deflate the dough to release gas and proceed to divide and roll out for filling. Proper handling preserves air pockets created during the rise, leading to a light interior and tender crumb in the baked rolls.
Filling, Shaping, and Rolling
Once your dough has properly risen and been gently deflated, turn it out onto a lightly floured surface and roll it into a rectangle roughly 12x16 inches (dimensions can vary based on batch size). Use a rolling pin to create an even thicknessâabout 1/4 inchâso the filling distributes consistently. If the dough resists, rest it for 5â10 minutes to relax the gluten, then continue rolling. Before spreading Nutella, consider brushing the dough lightly with melted butter or a very thin layer of room-temperature softened butter; this helps the Nutella adhere and creates a richer mouthfeel. Warm the Nutella slightly (place the jar in a warm water bath for a few minutes) so it spreads smoothly without tearing the dough; avoid overheating as it becomes too runny. Spread an even layer of Nutella, leaving a 1/2-inch border along the edges to prevent spillage during rolling. For added texture, sprinkle chopped toasted hazelnuts or a thin veil of finely grated dark chocolate over the spread. To shape classic rolls, starting from the long edge, tightly roll the dough into a log, using your fingers to tuck and create tension in the roll. Pinch the seam closed and use a sharp knife or unflavored dental floss to slice the log into equal pieces (12 pieces for smaller rolls or 8 for larger). Place the rolls cut-side-up into a prepared baking pan, leaving a little space between them to allow expansion. For pull-apart style, place pieces close so they touch as they rise and bake into a shared golden crown. After shaping, let the rolls undergo a second rise (proof) for 30â45 minutes until they puff noticeably; this final proof contributes to a light interior and encourages even baking. Avoid over-proofing: if the dough collapses, it will lose structure. Once risen, brush the tops with an egg wash for glossy color or leave unbrushed for a softer, matte finish.
Baking and Finishing Touches
Baking transforms delicate dough into golden, flavorful Nutella rolls. Preheat your oven to 350°F (175°C) for typical roll sizes; smaller rolls can bake at 375°F for a slightly faster bake. Arrange the pan on the center rack for even heat distribution. If you applied an egg wash (one beaten egg with a tablespoon of water), the rolls will have a glossy, deeper brown exterior; alternatively, brushing melted butter immediately after baking yields a softer crust and extra richness. Bake for 18â25 minutes depending on size and oven performanceâlook for even golden-brown tops and edges, and an internal temperature of about 190â200°F (88â93°C) for fully set enriched dough. If Nutella has crept out during baking and caramelized on the pan, allow the rolls to cool slightly before attempting to remove them to keep them intact. After removing the rolls from the oven, let them cool in the pan for about 5â10 minutes to settle; this makes them easier to transfer to a cooling rack or serving plate without tearing. For a classic finishing touch, sift powdered sugar and whisk with a small amount of milk or lemon juice to create a thin glaze, then drizzle over warm rolls for an attractive sheen and light sweetness. Alternatively, a simple dusting of powdered sugar or a drizzle of melted dark chocolate can elevate the presentation. For a gourmet contrast, finish with a sprinkle of flaked sea salt or a few toasted hazelnut piecesâthis adds texture and balances sweetness. Presentation also matters for serving: arrange rolls in a warm basket lined with a clean towel, or plate individually with a small ramekin of warm Nutella for dipping. Timing matters: serve slightly warm so the Nutella is gooey but not dangerously hot. These finishing steps enhance both visual appeal and flavor, turning a homemade bake into a memorable treat.
Serving Suggestions and Pairings
Nutella rolls are versatile and pair beautifully with a range of beverages and accompaniments. For a classic breakfast or brunch, serve them with a strong cup of coffeeâespresso, Americano, or a silky latteâwhose bitterness cuts through the sweetness and enhances the hazelnut notes. For tea drinkers, choose robust black teas like Assam or English Breakfast; floral or nutty teas can also complement the spreadâs profile. If serving as a dessert, accompany with fresh berries or a simple fruit compote to introduce acidity and brightness that contrast the richness. Vanilla bean ice cream or a scoop of mascarpone adds a creamy, cooling contrast thatâs particularly pleasant with warm rolls. For a more indulgent presentation at a gathering, create a Nutella roll board: arrange slices on a wooden board with bowls of toasted hazelnuts, sliced bananas, raspberries, a jar of extra Nutella, and small pitchers of warm chocolate sauce or caramel. Consider portion sizesâone roll per person is typical for a filling breakfast, but smaller shareable slices work well for buffets or parties. For brunch menus, pair Nutella rolls with savory items to balance the menu, such as scrambled eggs, smoked salmon, or a simple green salad with a bright vinaigrette. If serving to children, provide small plates and napkins because the gooey filling can be messy but fun. For gifting, wrap cooled rolls in parchment paper with twine and a handwritten tag with reheating instructions: warm in a 300°F oven for 5â8 minutes or microwave for 15â20 seconds to restore softness. Presentation touches like a light powdered sugar dusting or edible flowers for special occasions can elevate these humble rolls into a delighted centerpiece.
Storage, Freezing, and Reheating
Proper storage keeps Nutella rolls fresh and enjoyable for several days. At room temperature, store cooled rolls in an airtight container or wrapped tightly in plastic wrap for up to 2 days. To extend freshness, refrigerate in an airtight container for up to 5 days, though refrigeration can slightly firm the texture; reheat gently to restore softness. Freezing is an excellent option for make-ahead planning. Freeze fully cooled rolls in a single layer on a tray for 1â2 hours, then transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Properly wrapped, Nutella rolls can be frozen for up to 2 months without significant quality loss. Thawing and reheating: for best results, thaw frozen rolls overnight in the refrigerator or at room temperature for a few hours. Revive freshly thawed or refrigerated rolls in a preheated 300°F (150°C) oven for 5â10 minutes, or microwave individual portions for 12â20 seconds on medium power until warm and softâbe careful not to overheat as Nutella becomes very hot and may burn. If the filling has leaked and created sticky caramelized spots, reheat in foil to prevent further browning or place on a lined baking sheet. To re-freshen texture, brush with a little melted butter before reheating to add moisture and gloss. For make-ahead convenience, you can shape the rolls, place them in the pan, and refrigerate overnight for a slow cold proof; in the morning theyâll need only a brief rise at room temperature before baking. Label frozen containers with dates to rotate stock and ensure optimal flavor. Following these storage and reheating tips helps maintain the rollsâ soft crumb and gooey filling so you can enjoy them anytime with minimal prep.
Variations, Dietary Substitutions, and Troubleshooting
Nutella rolls are a forgiving base for creative variations and adaptations to meet dietary needs. For nut-free chocolate lovers, substitute Nutella with a nut-free chocolate spread or a homemade chocolate hazelnut-free ganache. For a dairy-free version, use plant-based milk (almond, oat, or soy) and a vegan butter substitute; ensure your chosen chocolate spread is dairy-free. To increase whole-grain content, replace up to 30% of all-purpose flour with whole wheat flour, ideally using white whole wheat for a milder flavor and lighter crumb. For lower-sugar options, reduce the added sugar in the dough; Nutella will still contribute sweetness, but texture may change slightly as yeast prefers some sugar. You can also add complementary fillings like sliced bananas, raspberry jam, chopped dark chocolate, or cinnamon-sugar for a hybrid cinnamon-Nutella roll. Want a mochaccino twist? Add a teaspoon of instant espresso powder to the dough or filling. Troubleshooting common issues: if the dough is dense, it may be due to too much flourâalways weigh flour when possibleâand insufficient kneading; knead longer and check for windowpane elasticity. If rolls spread and flatten during baking, they may have been over-proofed or the filling was too runny; chill briefly before slicing and reduce proof time. If Nutella seeps excessively while baking, try a slightly thicker layer of softened (not melted) Nutella or refrigerate the rolled log briefly before slicing to firm the filling. If the interior is gummy after baking, it might need a few more minutes in the oven or a slightly higher baking temperature; check internal temperature as guidance. For uneven browning, rotate the pan halfway through baking, and ensure oven racks are centered. With these substitutions and troubleshooting tips, you can adapt the Nutella roll recipe to diverse tastes and constraints while preserving the comforting essence that makes them a beloved treat.
Ingredients
- 2 cups all-purpose flour đŸ
- 2 tablespoons sugar đŹ
- 1 packet active dry yeast (about 2 1/4 teaspoons) đ
- 1/2 cup warm milk đ„
- 1/4 cup melted butter đ§
- 1/4 teaspoon salt đ§
- 1 large egg đ„
- 1/2 cup Nutella spread đ«
- Powdered sugar for dusting âïž
Instructions
In a small bowl combine warm milk sugar and yeast let it sit for about 5 minutes until it becomes frothy
In a large mixing bowl combine flour and salt
Add the egg melted butter and the yeast mixture to the flour and mix until a dough forms
Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic
Place the dough in a greased bowl cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size
Preheat your oven to 350°F (175°C)
Punch down the dough and roll it out into a rectangle about 12 inches by 8 inches
Spread the Nutella evenly over the dough leaving a small border around the edges
Roll the dough tightly starting from the longer side to form a log
Cut the log into 12 even slices and place them cut side up on a greased or parchment-lined baking pan
Cover the rolls with a towel and let them rise for another 20 to 30 minutes
Bake the rolls in the preheated oven for 20 to 25 minutes or until they are golden brown
Let the rolls cool slightly then dust with powdered sugar before serving