Nutella Rolls make six enriched spirals filled with chocolate-hazelnut spread and two sizes of chocolate chips. The recipe serves six and records 25 minutes of preparation, 17 minutes of cooking, and 42 minutes total, while the method separately includes a 10-minute yeast activation, a 90-minute first rise, and a 30-minute second rest. Those proofing periods must remain explicit rather than being hidden by the compact total field. One egg, 100 grams spread, and six floss-cut portions define the verified batch.
Nutella Rolls Ingredients
Dough: 3½ tablespoons warm water (50g); 1 teaspoon active dry yeast; 1 tablespoon granulated sugar; 1 large egg; 3½ tablespoons milk (50g); 2 tablespoons soft butter (30g); 2 cups all-purpose flour (260g); ¼ cup sugar (50g).
Filling: ⅓ cup Nutella (100g); ¼ cup chocolate chips (50g).
To Bake: Splash of heavy cream; 3 tablespoons mini chocolate chips (40g).
If you enjoy this recipe, you may also like No bake Apple pie cheesecake.
How to Make Nutella Rolls
- Activate Yeast: Mix warm water, yeast, and 1 tablespoon sugar. Let sit until foamy, about 10 minutes.
- Mix Dry Ingredients: Whisk together flour and the remaining sugar. If using instant yeast, add it at this step.
- Combine Wet Ingredients: Add milk, egg, butter, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Knead the dough by hand or using a mixer for 10 to 15 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise for 90 minutes or until doubled in size.
- Fill and Roll: Roll the dough to about ¼ inch thick. Spread Nutella over the surface and sprinkle chocolate chips evenly. Roll the dough tightly into a log.
- Cut Evenly: Use floss or string to slice the log into 6 rolls.
- Second Rise: Place the rolls in a greased baking pan with a splash of cream at the bottom. Top with mini chocolate chips. Let the rolls rest for an additional 30 minutes.
- Bake: Bake the rolls in a preheated oven at 374°F (190°C) for 15 to 17 minutes until golden brown.
- Finish and Serve: Optionally, brush the rolls with butter. Serve warm and gooey.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Mix 50 grams warm water, one teaspoon active dry yeast, and one tablespoon granulated sugar, then wait about 10 minutes until foamy. Whisk 260 grams flour with the remaining 50 grams sugar; if using instant yeast, add it at this dry stage. Add 50 grams milk, exactly one egg, 30 grams soft butter, and the yeast mixture. Mix to a shaggy dough and knead 10 to 15 minutes until smooth and elastic. Place in a greased bowl, cover, and rise 90 minutes or until doubled. Roll one-quarter inch thick, spread 100 grams Nutella, scatter 50 grams chocolate chips, and roll tightly. Cut exactly six rolls with floss. Set them over a splash of cream, top with 40 grams mini chips, rest 30 minutes, then bake at 374°F or 190°C for 15 to 17 minutes. Optionally brush with butter.
If you enjoy this recipe, you may also like Nutella Stuffed Cookie Pie.
Critical Visual and Timing Cues
The active-yeast mixture should become foamy during its 10-minute wait; if instant yeast is chosen instead, follow the source direction and add it with the dry ingredients. A shaggy dough becomes smooth, elastic, and less prone to tearing after the complete 10-to-15-minute knead. During the 90-minute covered rise it should approximately double. Roll evenly to one-quarter inch so the six spirals share a similar thickness. Spread the filling to the edges without leaving heavy pools, and use floss for clean compression-free cuts. In the pan, leave room for all six pieces to expand during the 30-minute rest. Baked rolls should be golden after 15 to 17 minutes at the recorded 374°F or 190°C, with cream absorbed at the base and chocolate softened.
Serving and Storage
Serve all six rolls warm and gooey. The optional butter brush belongs after baking and should not be confused with the measured 30 grams soft butter inside the dough. Let the pan cool briefly so the chocolate and cream do not burn, but serve while the spirals remain tender. Refrigerate leftovers promptly because the recipe contains egg, milk, butter, heavy cream, and chocolate-hazelnut spread; reheat gently until warm. The recorded allergens are wheat, dairy, and eggs, and chocolate-hazelnut spread also contains nuts. Check chocolate-chip and spread packaging for soy or other cross-contact. The verified recipe does not include icing, powdered sugar, cinnamon, or cream-cheese frosting, so any personal addition should stay separate from the article's recorded method.
Practical Kitchen Notes
The two sugar lines are different portions: one tablespoon activates active dry yeast, and one-quarter cup or 50 grams joins the flour. With instant yeast, the source says to add yeast at the dry stage, but it does not authorize doubling yeast. The 50 grams warm water and 50 grams milk are separate liquids. Regular chocolate chips are measured at 50 grams for the rolled filling; mini chips are a distinct 40-gram topping applied in the pan. The splash of heavy cream goes beneath the six rolls before baking and has no invented volume. Use exactly 100 grams chocolate-hazelnut spread. Preserve the unusual recorded oven temperature of 374°F or 190°C rather than rounding it to a more familiar number.
Details Worth Preserving
Organize the long rises around the workflow. Activate yeast first, mix and knead thoroughly, then grease and cover the bowl so the surface cannot dry during 90 minutes. After rolling and filling, start at one long edge and maintain even tension to avoid a hollow center. Mark six equal sections before sliding floss underneath and crossing the ends over each mark. Arrange all six cut sides upward in the greased pan, add only a splash of cream, scatter the mini chips, and protect the dough during its separate 30-minute rest. Bake in a fully preheated oven and begin judging at 15 minutes. If using the full 17 minutes, watch that exposed chocolate does not scorch.
Recorded Recipe Tips
Conclusion
Nutella Rolls makes 6 servings in 42 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Nutella Rolls make?
It makes 6 servings and serves 6.
- → How long does Nutella Rolls take?
The recipe records 25 minutes of preparation, 17 minutes of cooking, and 42 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Mixing bowl; Whisk; Rolling pin; String or floss; Baking pan before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.