1. Make the plain dough. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, warm milk, sugar, egg, flour, salt and softened butter. Knead for 5 minutes. Transfer dough to a greased bowl, then spray the top of the dough with nonstick cooking spray. Cover with plastic wrap and allow to rise in a warm place for 1 hour.

2. Make the chocolate dough. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, warm milk, sugar, egg, cocoa powder, flour, salt and softened butter. Knead for 5 minutes. Transfer dough to a greased bowl, then spray the top of the dough with nonstick cooking spray. Cover with plastic wrap and allow to rise in a warm place for 1 hour.

3. Punch both doughs down, then turn out onto a lightly floured surface. Divide each dough ball into four pieces, so you will have 8 pieces total.

4. Roll and layer the dough. Working with one piece at a time, roll out a piece of the plain dough into a 14-inch circle. Next, roll out a piece of the chocolate dough into a 14-inch circle. Lay the chocolate piece on top of the plain piece. It is okay if it doesn’t quite match up. Gently stretch the chocolate dough so that it fits over top of the plain dough. Repeat with the remaining pieces of plain and chocolate dough, alternating as you layer them.

5. Preheat oven to 350F. Line a baking sheet with parchment paper.

6. Once all the dough has been rolled out and stacked, roll the dough out into a 16-inch circle. Using a pizza wheel, cut the dough into 12 triangles, like you are cutting a pizza.

7. Roll each triangle, starting at the wide end up into a cylinder. Place on a parchment paper lined baking sheet, then brush the top of the dough with a beaten egg (this helps with creating a beautiful golden brown shiny crust on the surface).

8. Bake in 350F preheated oven for 25 minutes. Allow the rolls to fully cool on a wire cooling rack.

9. When the rolls are cool, use the back of a spoon or dowel rod to poke two holes in the bottom of the rolls, one on each end. Move the back of the spoon or dowel rod from side to side to hollow out the center for the filling. Place the Nutella in a piping bag, or use a zip-top bag with one end snipped off. Pipe the Nutella into the holes on the bottom of the rolls. Serve and enjoy!