Nutella Chocolate rolls

All Recipes, Bread & Baking, Brioche, Chocolate Desserts, Desserts, Rolls (dessert rolls)
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If you are looking for the best Nutella chocolate rolls recipe, you found it! The rolls are so pillowy soft and delicious, they’re filled with lots of Nutella and are delicious.

After posting so many Nutella recipes on our website, we decided to bring an amazing version of our Nutella rolls. This one is made with chocolate cocoa-dough, which makes the whole dessert taste like chocolate with chocolate.

Hello😊, we are posting a recipe every day for the rest of the year, and today we bring a GOOD one, it looks like it came out of a movie, and it tastes just like the bakery ones.

There’s been quite the testing to create this recipe, and I think we finally nailed it.

Chocolate Nutella rolls

  • The rolls are pillowy soft, not dry dough.
  • They’re filled with Nutella, like a lot of it.
  • If you follow this recipe, you can easily prepare it at home.
  • It uses ingredients that we can easily find or have already in our house.

Add to your shopping list!

For this recipe, we are using very basic ingredients, most of which you probably already have or can easily find at your local stores. You can also use substitutions; for example, you don’t need to use Nutella if you don’t want to. Many delicious chocolate spreads would be an amazing sub.

  • Granulated sugar: It will sweeten the dough, and it also helps the dough grow in the oven faster.
  • Active dry yeast: make sure it is a fresh yeast, not expired, not old. I store mine in the fridge so it stays fresh longer.
  • Milk: warm milk to help activate the yeast.
  • All-purpose flour: gives structure to the dough.
  • Cocoa powder: We are using a 100% no sugar-added cocoa powder. It has an intense flavor and doesn’t add extra sweetness to the dough.
  • Butter: it should be soft, room temperature, unsalted butter.
  • Egg: Make sure to use room temperature eggs.
  • Salt: great to enhance the flavor of the dessert in general. We add just a little; we don’t want it to be a savory roll.
  • Nutella: that’s the star of this roll recipe. We will spread a nice thick layer on top of the dough, and then after it is baked, we will add a dollop of Nutella on each one, which will act as an icing.

Key points for this recipe:

  • Kneading the dough properly.
  • Adding the butter in the last 10 minutes of kneading.
  • Proofing at the right temperature and environment, no wind.
  • Baking them.

How to make the chocolate dough

We start by preparing the yeast mixture. This is very important because if at this point you notice the yeast is not active, you know not to continue using the same yeast as it won’t proof the dough.

To activate the yeast, we mix it with warm (not hot!) milk and sugar. After 10-15 minutes, you should see bubbles or foam on the top.

We knead all the ingredients minus the butter. We leave the butter for the last 10 minutes of kneading to have a nice and strong dough that can rise properly.

Best temperature to proof the dough

When I started making bread, I remember having to wait for sunny days or the days we had the fireplace on in the house because it was a complete nightmare trying to make bread at home when it’s not summer.

Proofing dough at the right temperature is so important. At the right temperature, this dough will proof in 1h and a half to 2 hours. If the environment were cold, if it were windy, it would take much longer to do so.

I have a dough proofer machine that I think is a great investment if you love making bread and doughs. I set the temperature to about 27 C (80F) and let it proof without having to worry about the cold.

Best tips to make Nutella chocolate rolls

I think this is a section everyone who is trying to make a recipe should read, as it can be really helpful.

  1. Knead the dough at a slow speed for about 20-25 minutes. I recommend using a stand mixer so it can do so. In the last 10 minutes, we add the butter; we don’t add it at the beginning as we want to have a strong dough that can proof properly.  
  2. Proofing temperature matters. I proof my doughs always from 26° C (78.8F) to 30 °C (86F), depending on what I am making. The dough grows beautifully every time.
  3. Don’t rush the proofing times. This dough needs to be proofed twice, once after we knead the dough, which is the longest time, it takes about 1 hour and 30 minutes, and another time after we shape it, which takes about 30 minutes. When we proof the dough, we want to see the dough growing in size; it will become soft to the touch and airy.
  4. Since this recipe has cocoa powder It won’t show properly if the dough is cooked. If you want to know if your rolls are ready, insert a thermometer in the dough and check if it has reached a minimum of 82 °C (180F).

Grab the right tools!

Most recipes need the same basic tools; you probably have all of them in your house or can find a substitute. For example, we mention you need to knead the dough using a stand mixer, but not everyone has one, so you can do it by hand; it might take slightly longer and will be a little tiring, but it’s an option. At the beginning, the dough is very sticky, so you’ll have to work with that as you knead.

  • Mixing bowl, or the same stand mixer bowl. We need a bowl so we can prepare the yeast mixture, and we can use the same bowl after kneading the dough.
  • Rollin pin. We need to roll out the dough, then spread the Nutella and cut it into strips; those strips will be rolls.
  • Offset spatula or spoon. To spread the Nutella, I love using an offset spatula because it is gentler with the dough.
  • Knife. Or a pizza cutter works too. It’s to cut the dough into strips.
  • Ruler. I like to measure the dough to make sure all the rolls are about the same thickness. We are doing a 3 cm (1.18 inches) wide strip.
  • Thermometer. Might be useful if you’d like to check if the dough is ready, but if you follow the recommended time in the recipe, it should be ready about the time I mention.
  • Baking tray. We need a tray so we can bake the rolls. Use anything of your choice that is safe in the oven.
  • Parchment paper. It will make cleaning so much easier and faster. It also helps with the rolls not sticking to the pan.

How to cut the Nutella chocolate rolls

There are different methods; everyone has their own favorite. I’ll tell you all the options you have that I know of so you can choose whatever is your preferred method.

  • Cut into strips. Roll out the dough, spread the Nutella, and then cut into strips. Roll each strip individually. I love this method, so I have more control over the final shape of the roll. I don’t worry about squishing or flattening the rolls accidentally.
  • Traditional way, roll out the dough, spread the Nutella, roll the dough tightly into a log, and then slice with a knife. It’s fast and efficient. The only thing I don’t like about this method is how you squish the shape too much.
  • Using a kitchen twine or unscented dental floss. Roll out the dough, spread Nutella, roll the dough tightly into a log, grab a long piece of twine, and put it under where you want to cut the roll. Bring the tops together and cross them, applying pressure; this will cut the rolls.

How to store and enjoy

We all know homemade enriched doughs are not the same as those of days gone by. The first day, it’s super soft and pillowy. The next day, it’s drier and just not soft. If you reheat it properly, you can have it taste fresh every day.

I personally recommend you freeze it. Any leftover brioche rolls you have, freeze them and then microwave them from frozen to defrost. This is my favorite way of reheating any doughy dessert, donuts, rolls, or breads. It always tastes just like fresh.

If you choose to store it in the fridge, it’s good to enjoy it for up to 4 days. Make sure to reheat them every time before you eat the Nutella roll so it has the best flavor and texture.

*Any food you freeze needs to have a date and a name added to the container or freezer-safe bag. Make sure you are storing it in a bag or container made to go to the freezer so it can stay safe.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Archersfood
  • Prep Time: 1 hour
  • Proofing times: 2 hours
  • Cook Time: 25-30 minutes
  • Total Time: 0 hours
  • Yield: 6 rolls
  • Category: Bread, brioche, Dessert
  • Method: Baking
Print Recipe

Description

Delicious pillowy soft Nutella chocolate rolls. They are rich rolls filled with Nutella, the perfect treat for any chocolate lover.

Ingredients

DOUGH

  • 1 tsp granulated sugar
  • 3 ¼ tsp (10 g) active dry yeast
  • Slightly over ½ cup (130 ml) of milk
  • 2 eggs
  • 2 ½ cups plus 2 tbsp (315 g) all-purpose flour
  • 2 tbsp cocoa powder
  • 2 ½ tbsp (35 g) granulated sugar
  • ½ tsp salt
  • 3 ½ tbsp (50 g) unsalted, soft room temperature butter

FILLING

  • ¾ cup (220 g) Nutella

EGG WASH

  • 1 egg
  • 1 tbsp milk

DECORATE

  • ½ cup (150 g) Nutella

Instructions

  1. Start by preparing the chocolate dough. In a mixing bowl or stand mixer bowl, mix 1 tsp granulated sugar, 3 ¼ tsp (10 g) active dry yeast, and slightly over ½ cup (130 ml) of warm milk. Let this mixture rest for 10-15 minutes; the top should become foamy and have bubbles, which means the yeast is active.
  2. To the same bowl, add 2 eggs, 2 ½ cups plus 2 tbsp (315 g) all-purpose flour, 2 tbsp cocoa powder, 2 ½ tbsp (35 g) granulated sugar, and ½ tsp of salt.
  3. Knead using a stand mixer (or your hands) for about 15 minutes, using the dough hook attachment, mixing on medium-low speed. After 15 minutes, you can add 3 ½ tbsp (50 g) of unsalted room temperature butter. Knead for 10 more minutes, until you have a soft, slightly sticky dough. You can sprinkle some flour over the top and place it in a big, greased bowl. Cover it with plastic wrap to prevent the dough from drying.
  4. Let the dough proof at about 27 C (81F) for 1 hour and 30 minutes, the dough should have doubled in size at this point.
  5. Place the dough on a slightly floured surface and roll it out the dough. Spread ¾ cup (220 g) Nutella. If the Nutella is cold, I recommend you microwave it slightly so it’s easier to spread without breaking the dough. Make sure not to don’t fully melt it, just enough to be able to spread it.
  6. Cut strips of 3 cm ( 1.18inches) wide. Then roll each one individually. Place in a lined baking tray with parchment paper and proof again for 30 minutes at 27 C (81F).
  7. Preheat the oven to 180 °C (355F). Prepare an egg wash with 1 egg and 1 tbsp of milk, and brush it over the proofed rolls.
  8. Bake for about 25 minutes. Let it cool slightly, add ½ cup (150 g) Nutella over the baked Nutella rolls, and spread it with an offset spatula. enjoy!

Nutrition

  • Serving Size: 1 roll/6
  • Calories: 640 kcal
  • Sugar: 48 g
  • Sodium: 230 mg
  • Fat: 31 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 78 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 95 mg

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2 Comments

  2. Pingback: Nutella chocolate chip brioche — ARCHER'S FOOD

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