These Nutella rolls are soft, fluffy and filled with the easiest Nutella filling. Nutella cream cheese icing makes them extra gooey and decadent. They make a perfect brunch treat and are the perfect fun, chocolatey spin on classic cinnamon rolls!
These cinnamon rolls are soft, fluffy and delicious. Nutella makes the easiest and most delicious filling and the Nutella cream cheese icing makes them extra gooey and decadent!
I love coming up with new cinnamon rolls recipes such as my Brown Butter Cinnamon Rolls! I created these cinnamon rolls with Nutella for people who love both cinnamon rolls and Nutella. These rolls combine the warm, cozy taste of cinnamon rolls with the rich, chocolatey taste of Nutella.
If you’re looking for more Nutella recipes, try my Nutella and Peanut Butter Cake and Nutella Cupcakes with Nutella Buttercream Frosting.
Why You’ll Love This Recipe
- This Nutella cinnamon roll recipe is the perfect treat for any holiday or weekend brunch. Your family will love them!
- Nutella adds a rich, chocolatey twist to traditional cinnamon rolls.
- They are made with simple ingredients.
- You can make this Nutella rolls recipe with a stand mixer or by hand.
- You can make this easy Nutella cinnamon roll recipe even if you’ve never made cinnamon rolls before!
Here are some useful notes on the ingredients needed to make Nutella cinnamon rolls.
- Milk: Use whole or 2 % milk. Heat the milk til warm to touch. Ideally, it should be around 110 degrees Fahrenheit.
- Butter: You will need butter for the rolls and the icing. Use melted unsalted butter for the rolls. For the icing, use room temperature butter.
- Flour: Use all-purpose or bread flour.
- Yeast: Yeast helps the rolls rise and get that fluffy, soft texture. I prefer to use instant yeast because you can just add it without needing to activate it.
- Egg: Use one large room temperature egg.
- Sugar: We are using granulated sugar for the dough and powdered sugar (also known as icing sugar for the icing.
- Nutella: I recommend using classic Nutella. I haven’t made these with other brands of hazelnut spreads or homemade Nutella.
- Cinnamon: Ground cinnamon adds an extra warm flavor to these already delicious Nutella rolls. The rolls are delicious with just Nutella as the filling, but cinnamon makes them extra declicious!
- Banana: I love the combination of Nutella and banana. Banana is optional but a little extra treat to these rolls. You only need about a half a medium banana. Dice it into small pieces so that you end up with little bits of banana in each bite!
See recipe card below for a full list of ingredients and measurements.
- Water can be used in place of milk. Use it the same way you would milk in the recipe.
- You can use instant yeast in place of active dry yeast. There is just one additional step if you use active dry yeast. You’ll need to first activate active dry yeast (see instructions). If using instant yeast, you can simply add it directly into the dry ingredients.
- For an extra rich flavor, brown the butter for the dough. Simply brown the butter then use it as directed in the recipe.
- You can also make these rolls with classic cream cheese icing instead of Nutella cream cheese icing.
- These rolls are delicious without icing. Enjoy them as is or with a dusting of powdered sugar or cocoa powder or a combination of the two.
- Add some chopped nuts for some crunch and extra flavor. I prefer hazelnuts since they are an ingredient in Nutella.
Step by Step Instructions
Here are the directions on how to make Nutella rolls.
Step 1: Stir together the yeast, warm milk and 2 tablespoons of the sugar in a small bowl. Let stand til bubbly. In a stand mixer fitted with the paddle attachment, stir together the flour, salt and remaining sugar. Add the butter and beat on low til butter is the size of peas. Change the paddle mixture out for the dough hook.
Step 2: In a stand mixer fitted with the paddle attachment, stir together the flour, salt and remaining sugar. Add the butter and beat on low til butter is the size of peas (a few larger pieces of butter is okay). Change the paddle mixture out for the dough hook.
Step 3: Add the egg and egg yolk and the milk/yeast mixture. Mix on low speed until the dough starts to form.
Step 4: Turn speed up to medium and mix for 5-7 minutes. If dough is too sticky (sticking to a clean, dry finger or to the bottom of the bowl, mix in another tablespoon or two of flour).
Step 5: Place dough in a large oiled bowl. Turn dough over once to coat. Cover with plastic wrap and a clean kitchen towel. Set bowl in a warm, draft free spot for 1 hour to 1 hour and 30 minutes or up to 2 hours til doubled in size.Once dough has doubled, roll it out to a rectangle about 1/4 inch thick on a lightly floured surface.
Step 6: Add the filling. Spread the Nutella using the back of a spoon or an offset spatula. Leave a 1/4 inch border on all sides. Sprinkle cinnamon and banana (if using) evenly over the Nutella.
Step 7: Roll the dough into a log. Start at the long side that is closest to you, tightly roll the dough into a log. Place the dough seem side down and put your hands on each end of the log. Push the ends gently towards the middle to compact the log a bit.
Step 8: Slice the dough. Slide an 11 inch string of floss under the roll. Hold the two ends up and cross them over the log. Pull through to cut. Start by cutting off 1/2 inch to 1 inch off both ends. Discard those end pieces then slice the rest of the log into 12 equal pieces.
Place rolls in a 12 x 18 inch rectangular dish lined with parchment paper and sprayed with cooking spray. Cover with a clean kitchen towel or plastic wrap and let rise for 30 minutes. While rolls are rising, preheat oven to 350.
Bake. Bake at 350 for 25-30 minutes until rolls are golden brown. Remove from oven and allow to cool slightly.
Make the icing. While rolls are cooling slightly, make the icing. In a large mixing bowl, beat cream cheese and butter on medium with an electric mixer for 2-3 minutes. Add the Nutella and beat another minute. Sift together the powdered sugar and cocoa powder and add to the Nutella mixture. Beat on low til combined. Turn up speed to medium speed and beat til creamy and smooth. Add the vanilla and 1 tablespoon of milk or heavy cream at a time til icing is the spreadable or pourable consistency that you like. Spoon or spread the icing over the warm or room temperature rolls and enjoy!
Hint: I highly recomend using unflavored dental floss (or thin sewing thread) to slice these rolls since the dough is very soft.
- To accurately measure the flour, spoon it into your measuring cup or measure flour using a kitchen scale. Add just enough flour to be able to knead the dough. If you add too much flour, the rolls will be dry.
- Heat milk to 110 degrees Fahrenheit. Milk should be warm to the touch, between 100 and 110 degrees for the yeast to proof. If milk is too hot, it can kill the yeast and your rolls won’t rise. For best results, use an instant read thermometer.
- Use dental floss to cut the rolls. This dough is very soft and it’s best to cut with unflavored dental floss. The dough is very soft and cutting them with a knife can squish the rolls. If you don’t have floss, thin sewing thread can also work. If using a knife, make sure it is very sharp and use a gentle back and forth sawing motion instead of pressing down into the roll.
- If you find the outside of the rolls are browning faster than the middles, very lightly top the pan with aluminum foil during baking.
- Sometimes the middles of the rolls pop up too much during baking. Use the back of a spoon to gently push the middles back down while baking.
- Ice the rolls while they are still warm or when they have cooled to room temperature.
- Add a couple slices of bread in with the leftover rolls stored in the baking dish. This will help keep the rolls from drying out.
Yes! Instead of stirring the ingredients together, use the paddle attachment on a stand mixer. Switch to a dough hook on medium speed to knead til the dough springs back and is no longer sticky to a dry finger.
I use a 9 by 13 inch rectangular pan. You can also use one that is just slightly larger but I don’t recommend using a smaller one. You could also bake the rolls in two round or square 9 inch baking pans.
Make the icing while the rolls are baking or when they are fresh out of the oven. The icing will melt into the folds of the rolls and the rolls will be extra gooey and delicious.
Cinnamon rolls are best when they’re warm and fresh. To store leftovers at room temperature, cover the dish tightly in plastic wrap. Cinnamon rolls can be left out at room temperature for 2 days.
Cover the dish and store in the fridge for up to 5 days. Nutella cinnamon buns last longer in the fridge but dry out a little when refrigerated. Reheat unfrosted rolls in the microwave or oven.
To freeze unbaked rolls: Prepare rolls up through step 9. Do not allow rolls to double. Cover the pan tightly. Freeze for up to 3 months. Thaw the rolls overnight in the fridge. Once thawed, bake as directed.
To freeze baked, unfrosted rolls: Bake rolls as directed. Wrap the cooled, unfrosted rolls in plastic wrap and place in freezer bags or another airtight container. Freeze for up to 3 months. Thaw at room temperature or in the freezer. Warm and frost.
More Recipes You’ll Love
For the dough
- 1 cup whole milk warm (110 degrees)
- ¼ cup water
- 2¼ teaspoons active dry yeast
- ⅓ cup granulated sugar divided
- 1 large egg room temperature
- 1 egg yolk
- 6 tablespoons unsalted butter room temperature
- 1 teaspoon salt
- 4 cups all purpose flour or bread flour plus more for dusting
For the filling
- 1 cup Nutella
- 1/2 banana optional, finely chopped
- 1 teaspoon ground cinnamon optional
For the Nutella cream cheese icing
- 1 ounce cream cheese full fat, block style, room temperature
- 2 tablespoons butter room temperature
- ½ cup powdered sugar sifted
- 1 tablespoon unsweetened cocoa powder sifted
- ⅓ cup Nutella
- 3 tablespoons heavy cream add more if needed
For the dough
- Warm the milk in the microwave or on the stovetop til milk is warm to the touch. For best results use an instant read thermometer and heat milk to between 100 and 110 degrees Fahrenheit. Sprinkle in the yeast and 2 tablespoon of the sugar. Give it a stir and let stand for 5-10 minutes til it's bubbly and starts to foam.
- In a small bowl, lightly beat the egg and egg yolk. Set aside. Slice the butter into cubes.
- In a stand mixer fitted with the paddle attachment, stir together the flour, salt and remaining sugar. Add the butter and beat on low til butter is the size of peas (a few larger pieces of butter is okay). Change the paddle mixture out for the dough hook.
- Add the egg and egg yolk and the milk/yeast mixture. Mix on low speed until the dough starts to form. Use a spatula to scrape the flour along the sides of the bowl into the rest of the dough. Turn speed up to medium and mix for 5-7 minutes. The dough will be slightly sticky, but should not stick to a clean, dry finger when touched. If dough is too sticky (sticking to a clean, dry finger or to the bottom of the bowl, add another tablespoon or two).
- Place dough in a large oiled bowl. Turn dough over once to coat. Cover with plastic wrap and a clean kitchen towel. Set bowl in a warm, draft free spot for 1 hour to 1 hour and 30 minutes or up to 2 hours til doubled in size.
For the filling
- Warm the Nutella in a heat safe bowl in the microwave for about ten seconds. Stir. Warm again for an additional 10 seconds, if needed, til Nutella is a little easier to stir/spread.
- Chop banana into small pieces.
- Turn the dough out onto a lightly floured suface. Use a rolling pin to roll the dough out to a 1/4 inch thick rectangle (about an 18 by 12 inch rectangle).
- Use the back of a spoon or an offset spatula to spread the Nutella evenly. Leave a 1/4 inch border on all sides. Sprinkle the cinnamon and finely chopped banana (if using) evenly on top.
- Starting on the long side closest to use, tightly roll up the log. Place the dough seem side down and put your hands on each end of the log. Push the ends gently towards the middle to compact the log a bit.
- Slide an 11 inch string of unflavored dental floss (or thin sewing thread) under the roll. Hold the two ends up and cross them over the log. Pull through to cut. Start by cutting off 1/2 inch to 1 inch off both ends. Discard those uneven end pieces then slice the rest of the log into 12 equal pieces.
- Place rolls in a buttered 9 x 13 inch rectangular dish lined with parchment paper. Cover with a clean kitchen towel or plastic wrap and let rise for 30 minutes. Preheat oven to 350.
- Bake at 350 for 25-30 minutes until rolls are lightly golden brown. Remove from oven and allow to cool slightly.
For the Nutella cream cheese icing
- In a large mixing bowl, beat the room temperature cream cheese and butter on medium speed with an electric mixer with the paddle attachment for 2-3 minutes til creamy and combined.
- Add the Nutella and beat for an additional minute.
- Sift together the powdered sugar and cocoa powder. Turn the mixer on low and slowly add the powdered sugar and cocoa powder to the Nutella mixture. Continue mixing on low til the dry ingredients are incorporated then turn the mixer up to medium speed. Beat on medium for 1 minute til icing is creamy and completely smooth. Add the vanilla extract and 1 tablespoon of cream or milk at a time. Add as much cream or milk til you get the icing consistency you like.
- Spread the icing over the warm or room temperature rolls with the back of a spoon or an offset spatula.