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Fluffy Homemade Nutella Swirl Rolls

Close-up of a fluffy nutella rolls slice showing the swirled chocolate filling and white icing drizzle.
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Make soft, sweet rolls filled with rich chocolate hazelnut spread using a reliable yeast dough recipe. These are perfect for brunch or a comforting treat.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Nutella (chocolate hazelnut spread)
  • 1/2 cup powdered sugar for glaze
  • 2 tablespoons milk or cream for glaze
  • 1/2 teaspoon vanilla extract for glaze

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Whisk the remaining 1/4 cup sugar, eggs, and melted butter into the yeast mixture.
  3. Combine dry ingredients: In a separate bowl, whisk together 3 1/2 cups of flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding small amounts of the remaining flour only if the dough is too sticky. The dough should be smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  6. Prepare the filling: Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the Nutella: Spread the 1 cup of Nutella evenly over the entire surface of the dough, leaving a small half-inch border along one long edge clean.
  8. Roll and cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal rolls.
  9. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again in a warm place for 30 to 45 minutes, or until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  11. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a drop at a time, if you prefer a thinner glaze.
  12. Glaze and serve: Drizzle the glaze over the warm rolls before serving.

Notes

  • For soft sweet rolls with chocolate hazelnut filling, avoid over-baking. Check them at 20 minutes.
  • If you want to make these ahead, assemble the rolls, place them in the pan, cover tightly, and refrigerate for up to 12 hours before the second rise and baking.
  • Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat individual rolls briefly in the microwave for a soft texture.

Nutrition

Find it online: https://cookingbycarla.com/nutella-rolls-fluffy-homemade-swirl-recipe/