Nutella Rolls Recipe: Pillowy Swirls With Gooey Chocolate-Kissed Centers

This Nutella rolls recipe delivers pillowy, gooey swirls that taste like dessert for breakfast—no fancy skills required. The secret lies in a simple yeast dough that rises just enough to create tender layers, then gets stuffed with Nutella and sealed tightly so every bite delivers that rich chocolate-hazelnut filling.

I’ve perfected this version after years of testing, ensuring the dough stays soft while the filling stays perfectly melty in the center.

The dough comes together in 30 minutes with just five ingredients, then rests while you prep the filling—a quick Nutella mixture with a touch of cream cheese for extra richness.

Baking at 350°F for 20-25 minutes yields golden, flaky rolls with a crisp exterior and a warm, chocolate-kissed interior that’s impossible to resist. The best part? These rolls stay fresh for days, making them perfect for weekend baking or meal prep.

What you’ll end up with is a tray of restaurant-quality rolls that look impressive but require no special equipment. The dough stretches effortlessly, the Nutella filling oozes with every bite, and the aroma of baking chocolate will fill your kitchen like a professional bakery.

Trust me—once you try these, store-bought pastries won’t stand a chance.

Serve warm with a dusting of powdered sugar or a drizzle of extra Nutella for that final touch. These rolls are ideal for brunch gatherings, weekend treats, or even a decadent dessert. Let’s get baking!

Ingredients for nutella rolls

Pantry staples plus two decadent ingredients make these Nutella rolls irresistible.

The yeast is your secret weapon here—Bob’s Red Mill or Saf-Instant yeast work best for reliability. Keep your milk warm but not hot (test with a thermometer if unsure)—yeast dies above 120°F. The Nutella? Trader Joe’s or Costco have the best deals on bulk jars. Cream cheese needs to be room temp or it won’t blend smoothly with the Nutella—microwave for 20 seconds if it’s straight from the fridge. The vanilla extract matters too: Nielsen-Massey or McCormick are solid choices for pure flavor.

No Nutella? Hazelnut spread or chocolate-hazelnut spread works, but the texture might vary. Short on cream cheese? Substitute mascarpone at the same amount. Want extra richness? Add 1 tbsp melted butter to the filling. The powdered sugar can be swapped for icing sugar if that’s what you’ve got. For the dough, if you don’t have sifted flour, just whisk the flour and sugar together to break up lumps—no one will notice.

Dough keeps for 24 hours in the fridge, covered with a damp towel. The filled rolls? 3 days in the fridge or 3 months frozen. To reheat, wrap in foil and warm at 350°F for 5-10 minutes. I always make a double batch—half for breakfast, half for dessert. The leftovers reheat beautifully, and the aroma wakes everyone up like a bakery fresh out of the oven.

Step-by-step instructions for Nutella rolls recipe

Here’s how to create tender, swirled rolls with rich Nutella centers that stay gooey every bite.

In a small bowl, combine the 1 cup warm whole milk (110°F) with 0.25 cup granulated sugar and 1 package active dry yeast. Let it sit for 5-10 minutes until frothy. This activates the yeast and ensures your dough rises properly. If it doesn’t bubble, your yeast might be inactive—start over with fresh yeast.

I like to test the milk temperature first by sprinkling a pinch of sugar on the surface—if it sizzles and dissolves instantly, it’s ready. The warm milk helps dissolve the sugar completely, creating the perfect environment for yeast growth. Don’t skip this waiting time—rushing here leads to dense rolls later.

In a large mixing bowl, whisk together 4 cups all-purpose flour and 0.5 tsp salt. Add the yeast mixture, 0.5 cup unsalted butter (softened), and 1 whole large egg. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

Knead the dough for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back when poked and doesn’t stick to your fingers. I press down gently during kneading—this develops gluten without overworking the dough. If it feels too sticky, add flour 1 tablespoon at a time until it comes together nicely.

Lightly grease a large bowl with butter, place the dough inside, and cover with a damp towel. Let it rise in a warm place for 1-1.5 hours until doubled in size. A good test is to press two fingers into the dough—if the indent stays, it’s ready.

While waiting, prepare your Nutella filling by mixing 1.5 cups Nutella, 4 oz cream cheese, 0.25 cup powdered sugar, 0.5 tsp vanilla extract, and 2 tbsp heavy cream in a bowl until smooth. This filling should be thick but spreadable—if too stiff, add 1 teaspoon warm milk to loosen.

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 12-inch circle on a floured surface. Spread 1 tablespoon of the Nutella filling onto each circle, leaving a ½-inch border uncovered. Here’s the thing—don’t overfill or the centers won’t stay gooey.

Starting from one edge, roll each circle tightly into a log, pinching the seam to seal. Place the filled rolls seam-side down on a parchment-lined baking sheet, leaving 1 inch between each. Cover with a towel and let rise for 30-45 minutes until puffy. The rolls should expand noticeably but not touch each other.

Preheat your oven to 375°F. Bake the rolls for 18-22 minutes until golden brown on top. The centers should be warm but still slightly underdone—this ensures that gooey Nutella experience. For extra browning, brush the tops with 1 tablespoon melted butter after 10 minutes in the oven.

Let the rolls cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers will continue cooking slightly as they cool, so don’t wait too long. Serve warm with a dusting of powdered sugar or additional Nutella drizzled on top. These rolls are best enjoyed fresh when the chocolate is still meltingly soft.

Pro cooking tips for nutella rolls

Dough Temperature Control

The secret to perfect Nutella rolls starts with your dough temperature. Work with ingredients at room temperature—especially the butter and egg—to ensure smooth mixing and even rising.

I keep my butter in the fridge until just before mixing, then let it sit on the counter for 30 minutes while I prepare the yeast mixture. The egg should be at 70°F or warmer for best results.

Cold ingredients can cause the dough to develop unevenly, leading to dense or tough rolls. 🌡️

Precision in Filling

Your Nutella filling needs to be perfectly balanced—thick enough to stay put but spreadable enough to create that signature gooey center. I blend the Nutella, cream cheese, and powdered sugar until completely smooth, then add the vanilla extract and heavy cream gradually to adjust consistency.

If the filling is too stiff, warm it for 10 seconds in the microwave to loosen. Too runny? Chill it for 5 minutes in the fridge. The goal is a filling that’s thick like peanut butter—not too loose or it’ll leak out during baking.

Rolling Technique

Rolling the dough evenly is key to consistent, professional-looking rolls. Use a 12-inch rolling pin (or a glass baking dish for a rustic look) and keep the dough lightly floured to prevent sticking. Roll each circle to the same thickness—about ⅛-inch thick.

Press gently but firmly to avoid tearing. I like to use a pastry brush to dust flour between layers for extra smoothness. The filling should be spread in a ½-inch border from the edges to prevent leaks during baking.

Second Rise Monitoring

After filling and shaping, the rolls need a 30-45 minute second rise to achieve that perfect puff. Place them in a warm spot—like a turned-off oven with the light on—to encourage even rising. They’re ready when they’ve expanded by about 50% in size and feel light when pressed gently.

Over-rising can cause the seams to open, while under-rising leads to dense rolls. I set a timer and check every 10 minutes to catch them at just the right moment.

Baking with Confidence

Bake at 375°F for 18-22 minutes until the tops are golden brown with a deep caramelized hue. The internal temperature should reach 190°F—this ensures the dough is fully cooked while keeping the Nutella center warm and gooey.

For extra shine and flavor, brush the tops with 1 tablespoon melted butter after 10 minutes in the oven. Rotate the baking sheet halfway through for even browning. The rolls are done when they pull away slightly from the edges of the pan.

Resting for Perfection

Never skip the 5-minute rest on the baking sheet after removing from the oven. This allows the rolls to set slightly, preventing the filling from oozing out when you transfer them. I also recommend letting them cool for 10 minutes total before serving—this ensures the centers stay warm and melty.

If you’re serving immediately, dust with powdered sugar or drizzle with extra Nutella while they’re still warm for the best presentation. 💫

Frequently asked questions