Nutella Chocolate Pillowy Rolls

Pillowy Nutella rolls are always my answer when we need something special for weekend brunch. They are stuffed with creamy Nutella and melty pockets of chocolate chips so every bite tastes like a bakery treat you made yourself at home.

These rolls first happened on a rainy morning when we all craved something cozy and chocolatey. Now they are requested for every birthday breakfast and holiday morning.

Ingredients

• Warm water: helps activate the yeast so your rolls rise light and soft I use filtered water for best dough flavor
• Active dry yeast: brings the rolls to lift off For best results check that it foams before mixing in
• Granulated sugar: adds sweetness and supports dough browning Use a fine organic sugar if possible
• Large egg: binds dough and gives richness Pick free-range eggs for the brightest flavor
• Milk: softens crumb and gives delicate texture Whole milk makes these richest
• Soft butter: makes the dough rich and ultra tender Use good European butter for top results
• All-purpose flour: gives the rolls structure Choose unbleached for fluffier crumb
• Nutella: floods the middle with creamy chocolate and hazelnut Always use a fresh jar so the filling is silky and smooth
• Chocolate chips: melt into gooey pockets Pick mini or regular size both work
• Heavy cream: gives extra tender bottoms to the rolls Try organic cream for real depth
• Mini chocolate chips: create melty tops after baking Pick good quality so they stay flavorful

Step-by-Step Instructions

Mix Yeast and Sugar:

Combine warm water with yeast and a spoonful of sugar in a small bowl Allow to stand until foamy bubbles surface This takes about ten minutes and proves yeast is alive

Combine Dry Ingredients:

Whisk the flour and remaining sugar in a large mixing bowl to evenly distribute sweetness and support rising

Make Dough:

Add milk egg butter and activated yeast mixture to the dry blend Use a sturdy spoon to stir until a rough sticky dough pulls together

Knead Until Smooth:

Turn dough onto a lightly floured counter Knead for ten to fifteen minutes or mix in a stand mixer until utterly smooth and elastic Dough should bounce back when gently pressed

First Rise:

Place kneaded dough in a greased bowl and cover Rest in a warm spot for ninety minutes or until doubled Watch for pillowy texture

Shape and Fill Rolls:

Roll dough out to one quarter inch thick rectangle Spread Nutella over entire dough surface Scatter chocolate chips evenly so each piece gets some filling

Shape Log and Slice Rolls:

Starting from a long side tightly roll dough into a log Use unflavored dental floss or thread to slice log into six even rolls to keep filling from squishing out

Second Rise:

Arrange rolls in greased baking pan Drizzle a splash of cream into the pan Sprinkle mini chocolate chips over the tops Let shaped rolls rest for thirty minutes to rise again

Bake Rolls:

Preheat oven to three seventy four degrees Fahrenheit Place rolls in center of oven Bake for fifteen to seventeen minutes until golden tops rise and filling bubbles

Optional Finish and Serve:

Brush rolls with extra butter for shine Serve while still warm and gooey for the ultimate treat

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My favorite part of these rolls is swirling in extra Nutella so you always get a gooey ribbon in every bite For us the best memories are everyone peeking in the oven to watch them puff and brown together on holiday mornings

Storage Tips

Let rolls cool to room temperature before storing Place in an airtight container and they will stay fresh for up to three days on the counter or up to a week in the fridge For longer storage wrap tightly in plastic and freeze for up to two months Re-warm in a low oven for a just-baked experience

Ingredient Substitutions

No heavy cream No problem Milk or half and half works in a pinch If out of chocolate chips try chopped dark chocolate or even chopped hazelnuts to amp up the nutty notes Vegan butter works well if you need a dairy-free option

Serving Suggestions

Serve Nutella rolls slightly warm with extra drizzle of Nutella or a dusting of powdered sugar If making for a gathering pair with fresh strawberries sliced bananas or a cappuccino for a homemade café experience

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Cultural and Historical Notes

Chocolate hazelnut spreads like Nutella have roots in Italy’s Piedmont region where they were blended to stretch scarce chocolate during the twentieth century Pillowy yeast rolls stuffed with sweet fillings are a European staple and this combo makes breakfast feel like a celebration

Recipe FAQs

→ How do I get my rolls extra soft and fluffy?

Make sure to knead the dough thoroughly until smooth and elastic, and let it rise until doubled for a tender crumb.

→ What’s the best way to spread Nutella without tearing the dough?

Let Nutella warm slightly so it spreads easily, and use an offset spatula or knife to gently cover the surface.

→ Can I use other chocolate chips or fillings?

Absolutely! Semi-sweet, dark, or even white chocolate chips can be used, or try almond, hazelnut, or jam for variation.

→ How do I keep the spirals intact when slicing?

Use unflavored dental floss or a thin string to slice cleanly without squashing the dough log.

→ What should I do if my rolls brown too quickly in the oven?

Cover loosely with foil during baking if needed to prevent over-browning while ensuring the centers bake through.