Save The kitchen smelled like chocolate heaven before these rolls even hit the oven. My roommate walked in, eyes half-closed, and asked what bakery I'd secretly started in our apartment. That's the thing about Nutella and warm dough—the scent announces itself like a happy guest who's arrived early to the party.
I made these for a Sunday brunch last month and watched three grown adults practically hover over the baking pan, counting down the final minutes. There's something about waiting for cinnamon roll-style dough to rise that brings people into the kitchen. Nobody wants to miss the moment they're finally ready.
Ingredients
- All-purpose flour: This creates the structure while keeping things tender—don't pack it down when measuring
- Active dry yeast: Make sure your milk is warm like bath water, not hot, or you'll kill the yeast before it even starts working
- Whole milk: The fat content here makes a huge difference in the final texture of your dough
- Unsalted butter: Melted for the dough, softened for spreading—you'll want both at different stages
- Eggs: Room temperature eggs incorporate better into the dough without creating weird lumps
- Nutella: Warm it slightly for 15 seconds in the microwave if it's too cold to spread easily
- Mini chocolate chips: They distribute more evenly than regular chips and won't tear the dough when you roll
- Powdered sugar: For that classic sweet glaze that makes everything look professionally done
Instructions
- Wake up the yeast:
- Combine warmed milk, yeast, and one tablespoon of sugar in your largest bowl. Let it sit for about 5 minutes until you see a foamy layer forming on top—that's how you know it's alive and ready to work.
- Build the dough base:
- Add the melted butter, remaining sugar, eggs, and salt to the yeast mixture. Mix everything together until combined, then gradually add flour while mixing on low speed until the dough comes together.
- Knead until smooth:
- Let your mixer work for 6 to 8 minutes, or knead by hand until the dough feels smooth and slightly elastic. It should be soft but not sticky—add a sprinkle of flour if it's clinging to everything.
- Let it rise:
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and leave it in a warm spot for about an hour. It should double in size, which is honestly satisfying to watch.
- Roll it out:
- Punch down the risen dough and roll it on a floured surface into a roughly 14 by 18-inch rectangle. Don't stress about perfect edges—nobody's measuring these things after they're baked.
- Layer the filling:
- Spread softened butter all over the dough, then add the Nutella in an even layer. Sprinkle chocolate chips across the surface, pressing them gently into the spread so they don't roll out later.
- Roll and slice:
- Starting from one long edge, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to slice it into 12 even rolls—floss actually works shockingly well for clean cuts.
- Second rise:
- Arrange the rolls in a greased 9 by 13-inch baking pan, cover them, and let them rise for another 30 minutes. They'll puff up nicely and start touching each other.
- Bake until golden:
- Preheat your oven to 350°F and bake the rolls for 22 to 25 minutes. You're looking for golden brown tops and sides that have pulled away slightly from the pan.
- Add the finishing touch:
- Whisk powdered sugar with just enough milk to make a drizzle-able glaze, then pour it over the warm rolls. Add extra chocolate chips on top if you want to really commit to the chocolate theme.
Save These became my go-to for sleepovers back in college because the prep work happens the night before and then you just pop them in the oven in the morning. There's something universally joyful about waking up to the smell of chocolate and warm dough, even if you're operating on three hours of sleep.
Making These Ahead
You can assemble the rolls, place them in your baking pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes while your oven preheats, then bake as directed. The cold actually helps them hold their shape better.
Getting The Rise Right
If your kitchen is on the cooler side, find the warmest spot you can—sometimes I'll even preheat the oven to its lowest setting for 2 minutes, turn it off, and let the dough rise inside. Just make sure it's not actually hot, or you'll kill the yeast.
Serving Suggestions
These are rich enough to stand on their own, but a strong cup of coffee cuts through the sweetness beautifully. If you're serving them for brunch, a fruit salad on the side balances out all that chocolate intensity.
- Try them slightly warmed in the microwave for 15 seconds if they're leftover from the day before
- A pinch of sea salt on top of the glaze creates this amazing salted chocolate effect
- If you want to really lean into the hazelnut flavor, add chopped toasted hazelnuts to the filling
Save Life's too short not to have chocolate for breakfast sometimes, and these rolls make the case beautifully.
Recipe Questions & Answers
- → How do I know when the dough has risen enough?
The dough is properly risen when it has doubled in size and a gentle press with your finger leaves an indentation that slowly springs back. This typically takes about 1 hour in a warm, draft-free area.
- → Can I make these rolls ahead of time?
Yes, you can prepare the rolls through the slicing step, cover the pan tightly, and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking as directed.
- → Why use mini chocolate chips instead of regular?
Mini chocolate chips distribute more evenly throughout the filling and won't create large gaps when rolling the dough. They also melt more consistently, creating gooier pockets of chocolate throughout each roll.
- → What's the best way to slice rolls cleanly?
Use unflavored dental floss or a very sharp knife. Slide the floss under the dough log, cross the ends over the top, and pull tight to slice through without compressing the dough.
- → How should I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.
- → Can I substitute the Nutella with another spread?
Yes, you can use chocolate hazelnut spread alternatives, biscoff spread, or even peanut butter. Keep in mind that different spreads may have slightly different consistencies that could affect rolling.