Nutella Rolls

These Nutella Rolls are made with pillowy soft vanilla and chocolate dough that is layered, then baked until lightly golden. After baking the rolls are stuffed with Nutella. These rolls are buttery and crispy on the outside with the delicious warm, melted Nutella center. These rolls are visually stunning with the layers of chocolate and plain dough visible when you cut the rolls in half.

Here is what you will love about these Nutella Rolls

• Easy to make! These rolls are visually stunning, but they are surprisingly easy to make. The dough requires one 60 minute rise. The hardest part about these rolls is layering the dough circles on top of each other. This dough is fairly stretchy, though, so it can be gently stretched so that each dough circle is roughly the same size.
• The milk, butter and egg in the dough helps the dough achieve a soft, fluffy texture.
• These sweet rolls would make a great addition to your dinner table or could even be a great sweet bread for a breakfast or brunch.
• These rolls layer chocolate with plain dough which adds a delicious chocolate flavor that is balanced with the buttery plain dough layers.
• If you wanted to make these flakier, like a croissant, you could spread softened butter between the layers. However, I would recommend, then, allow the dough to chill in the refrigerator for at least 60 minutes prior to baking. This will help the butter firm up so that it doesn’t just all melt out when baked.

Here’s how to make these Nutella Rolls

Make the dough

This recipe uses two different doughs – a plain and a chocolate dough. If you have a stand mixer, I recommend using that, but you can certainly make the dough and knead by hand if you do not have a stand mixer.

I prefer making the plain dough first, because then you can just use the same bowl to mix the chocolate dough. This dough uses instant yeast, which means it does not need an activation time. It can simply be mixed in with all of the ingredients. With this being said, I still like to add the yeast first, then the warm milk and sugar and allow it to sit for a couple minutes while I measure out the flour. Add in the flour, egg, salt and butter and knead on medium-low speed for 5 minutes. If you are kneading by hand it takes a bit longer. I would recommend kneading the dough for 10 minutes by hand.

Transfer the dough to a greased bowl, then spray the top of the dough with nonstick spray and cover with plastic wrap. Allow to rise in a warm place for 1 hour.

Now, onto the chocolate dough. You will do the same thing with this dough, in terms of adding the ingredients and kneading the dough. This dough has the addition of cocoa powder. I used a mix of natural and dutch processed (which is a darker cocoa powder) cocoa powder. You can certainly use just the natural cocoa powder if that is what you have on hand. Transfer the chocolate dough to a greased bowl, spray the top of the dough with nonstick spray and cover with plastic wrap. Allow to rise in a warm place for 1 hour.

Divide the dough and roll out

Divide each dough into 4 roughly equal pieces, so you will have 8 pieces total (4 plain and 4 chocolate pieces). Working with one piece at a time and starting with a plain piece, roll into a 14-inch circle.

Next, roll out a chocolate piece into a 14-inch circle. Place this on top of the plain piece of dough. If it does not fit exactly on top, don’t worry. You can gently stretch the piece of dough to fit over top of the plain piece. Also, if it tears a little bit, don’t worry, you can patch with some of the dough that may hang over the edges. It does not have to be perfect!

Repeat with the remaining pieces of dough, alternating a plain and chocolate piece of dough. Roll this stack of dough out into a 16-inch circle, then using a pizza cutter, cut into 12 triangles. Cut the dough like you are cutting a pizza.

Shape the dough

Starting at the wide end, roll each triangle into a cylinder, or croissant shape. Place each roll onto a parchment paper lined baking sheet.

Bake the rolls

Brush each roll with a beaten egg. This helps achieve the golden brown shiny crust. Bake in a 350F oven for 25 minutes, or until the rolls are golden brown in color.

Allow the rolls to cool on a wire cooling rack until mostly cool. It is okay if they are still a little bit warm. It will just melt the Nutella filling, but that makes it delicious too!

Fill the rolls

Use the back of a spoon or a dowel rod to poke two holes in the bottom of the rolls, moving from side to side to hollow out the center of the roll, one on each side of the roll. Place Nutella in a piping bag, or a zip-top bag with one corner snipped off. Pipe Nutella into the holes.

Now all that’s left to do is serve and enjoy!

Leave a Comment!

If you make these Nutella Rolls, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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