These Nutella rolls are soft, fluffy and filled with Nutella. They are topped with Nutella cream cheese icing. Nutella fans will love this chocolatey spin on cinnamon rolls!
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Nutella rolls are soft, fluffy and filled with Nutella. They are topped with Nutella cream cheese icing! Warmly spiced cinnamon rolls are even more delicious with the rich, chocolatey taste of Nutella.
Cinnamon rolls with Nutella are perfect for people who love both cinnamon rolls and Nutella. For another yummy cinnamon rolls recipe, try my Brown Butter Cinnamon Rolls!
If you’re looking for more Nutella recipes, try my Nutella and Peanut Butter Cake and Nutella Cupcakes with Nutella Buttercream Frosting.
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Why You’ll Love This Recipe
- This Nutella cinnamon roll recipe is perfect for any holiday or weekend brunch.
- Nutella adds a chocolatey twist to traditional cinnamon rolls. For another yummy Nutella recipe, try my banana and Nutella cookies.
- They are made with simple ingredients.
- You can make this Nutella rolls recipe by hand or with a stand mixer.
Ingredient Notes
Here are useful notes on some of the ingredients.
- Milk: Use whole or 2% milk.
- Butter: W’re using unsalted butter for the rolls and the icing. Make sure the butter for the icing is room temperature.
- Flour: Use all-purpose or bread flour.
- Yeast: I use active dry yeast. Yeast helps the rolls rise and get fluffy.
- 1 Egg and 1 yolk: 1 large room temperature egg and 1 egg yolk.
- Granulated sugar and powdered sugar: We are using granulated sugar for the dough and powdered sugar for the icing.
- Nutella: I recommend store bought Nutella.
- Cinnamon: Ground cinnamon adds an extra warm flavor. For more yummy treats with chocolate and cinnamon, try my chocolate gingerbread cake and chocolate rice pudding recipe!
- Banana: Banana is optional. I like to add 1/2 a medium banana to the filling. Nutella and banana are a delicious combination.
See recipe card below for full list of ingredients and measurements.
Substitutions & Variations
- Swap water in place of milk.
- For an extra rich flavor, brown the butter for the dough. Brown the butter then use it as directed in the recipe.
- These rolls are delicious with or without icing. Instead of icing, dust them with powdered sugar, cocoa powder, or a combination of the two!
- Add chopped hazelnuts to the filling for crunch and extra flavor.
Instructions
Step 1 (Photo 1 above): Combine the warm water, yeast, and 1 teaspoon of sugar in a small bowl. Stir to combine. Allow to stand about 10 minutes, til bubbly. In a saucepan, heat the butter, salt, milk, and rest of the sugar til 120-130 degrees F.
Step 2 (Photo 2 above): Add 2 cups of flour to the bowl of a stand mixer fitted with the paddle attachment. Add the egg, egg yolk, milk mixture and yeast mixture. Mix til combined.
Step 3 (Photo 3 above): Switch to the dough hook. With mixer running, add 1/2 cup flour at a time til dough pulls away from sides, forms a soft dough that wraps around hook.
Step 4 (Photo 4 above): Turn dough out onto a floured surface. Knead til soft, smooth and elastic (about 9 minutes). Place dough in a large oiled bowl. Cover with a towel. Allow to rise in a warm, draft free spot til doubled in size, about 1 hour.
Step 5 (Photo 5 above): Roll dough out into a rectangle about 12 by 16 inches long and 1/4 inch thick on a floured surface. Spread the Nutella over the dough. Sprinkle cinnamon and banana (if using).
Step 6 (Photo 6 above): Start at the long side closest to you, tightly roll the dough into a log. Place dough seem side down. Push the ends gently towards the middle to compact the log a bit.
Step 7 (Photo 7 above): Cut 1/2 inch to 1 inch off both ends. Discard those end pieces. Slide floss under the roll and toss ends over it. Pull through to cut. Slice log into 12 pieces. Place rolls in a rectangular dish. Cover and let rise for 30-45 minutes. Bake at 350 Fahrenheit for about 30 minutes.
Step 8 (Photo 8 above): Beat cream cheese and butter 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 til creamy and smooth. Add the vanilla and milk or heavy cream. Spread icing over the rolls.
Expert Tips
- Water should be warm to the touch, about 110 degrees. For best results, use an instant read thermometer.
- The dough is soft and it’s best to cut it with unflavored dental floss. If you don’t have floss, thin sewing thread can also work. Using a knife can squish the rolls. 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 the outside of the rolls are browning faster than the middles, very lightly top 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.
- 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.
Recipe FAQs
I use a 9 by 13 inch rectangular pan. You can also use one that is just slightly larger. You could also bake the rolls in two round or square 9 inch baking pans.
Cinnamon rolls are best when they’re warm and fresh. To store leftovers, cover with plastic wrap at room temperature for 2 days or 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.
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Nutella Rolls
Ingredients
Dough
- ¼ cup water warm, 110 degrees F
- 2¼ teaspoons active dry yeast
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- ⅓ cup granulated sugar divided
- 1 large egg room temperature
- 1 egg yolk
- 4 cups all purpose flour or bread flour plus more for dusting
Cinnamon Nutella filling
- 1 cup Nutella
- 1/2 banana optional, finely chopped
- 1 teaspoon ground cinnamon optional
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 or whole milk, add more if needed
Instructions
Dough
- Grease a large mixing bowl with oil. Set aside.
- In a small bowl, combine water, the yeast, and 2 teaspoons of the sugar. Let stand 10 minutes til it's foamy.
- In a medium saucepan, combine the milk, remaining sugar, salt, and butter. Stir occasionally over medium heat. For best results use an instant read thermometer and heat til mixture reaches between 120-130 degrees Fahrenheit.
- In a stand mixer fitted with the paddle attachment, mix til combined 2 cups of flour, the egg, egg yolk, milk mixture and yeast mixture. stir together the flour, salt and remaining sugar. Change the paddle attachment out for the dough hook.
- With the mixer on low speed, add flour 1/2 cup at a time. Mix on low speed until the dough starts to pull away from the sides of the bowl and starts to form a ball around the hook. Remove dough from the bowl. Knead it on a lightly floured surface til smooth and elastic (about 9 minutes).
- Place dough in the large oiled bowl. Turn dough over once to coat. Cover with a clean kitchen towel. Set bowl in a warm, draft free spot for 1 hour or til doubled in size.
- 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 a 16 by 12 inch rectangle).
- 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 dough away from you 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.
- 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. Cut 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 9 x 13 inch rectangular dish lined with parchment paper and lightly sprayed with baking spray. Cover with a clean kitchen towel or plastic wrap and let rise for 30-45 minutes. Preheat oven to 350 degrees Fahrenheit.
- Bake at 350 for 25-30 minutes until rolls are lightly golden brown. Remove from oven and allow to cool.
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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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