Choco Nutella Cinnamon Rolls

Imagine the delightful scent of freshly baked rolls wafting through your kitchen. Now, add a rich blend of Nutella and cocoa to the mix, and you've got yourself a heavenly treat. These Decadent Chocolate Nutella Cinnamon Rolls are the epitome of indulgence, with their fluffy dough and irresistible chocolate hazelnut filling. Whether it's a special occasion or just a craving, these rolls are sure to steal the show. Let's dive into making them!

For the Dough:

1-¼ ounce pack of instant or dry active yeast (0.25 ounce is weighing)

⅓ cup granulated sugar

1-⅓ cups whole milk, warmed to 110°F

⅔ cup salted butter, softened to room temperature

2 large eggs, room temperature

1 teaspoon salt

¾ cup unsweetened cocoa powder, sifted

2 tablespoons black cocoa powder, sifted

4 cups all-purpose flour, plus more for dusting and rolling the dough out

For the Filling:

½ cup salted butter, softened to room temperature

⅓ cup dark brown sugar (light or golden is fine too)

⅓ cup Nutella, slightly softened

1 tablespoon ground cinnamon

For the Nutella Glaze:

2 tablespoons salted butter, softened to room temperature

⅓ cup Nutella, slightly softened

1 cup powdered sugar, sifted

½ tablespoon pure vanilla paste

2 tablespoons half and half (optional)


Extra Nutella for swirl

Ferrero Rocher for garnish (optional)


In the bowl of your standing mixer, combine the instant or dry active yeast, the sugar, and ½ cup of the warmed milk. Let it sit for about 10-20 minutes until it becomes frothy.

In a medium-sized bowl, add the flour and both sifted cocoa powders. Mix to combine and set aside.

To the yeast mixture, add the remaining milk, softened butter, eggs, salt, and a cup of the flour/cocoa mixture.

Attach the paddle to your mixer. Mix on low and slowly add the rest of the flour mixture until a soft dough forms.

Knead the dough in your mixer on low for 5 minutes or by hand on a floured surface for about 5-8 minutes until it becomes smooth and elastic. If it's too sticky, add a bit more flour as needed, about ¼ cup.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 ½ - 2 hours or until it has doubled in size.

In a bowl, combine the softened butter, brown sugar, Nutella, and cinnamon for the filling. Mix until you have a smooth paste.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.

Spread the Nutella filling evenly over the dough.

Using a pizza cutter, cut twelve equal slices prior to rolling the dough, and roll each piece up individually. Alternatively, tightly roll the dough into a log and cut the log into 12 equal slices with a sharp knife.

Place the slices in a greased 9x13-inch baking dish and let the rolls rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Before baking, pour ⅓ cup of heavy cream over the risen rolls.

Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.

While the rolls are baking, prepare the glaze by mixing together the softened butter, Nutella, powdered sugar, vanilla paste, and half and half until smooth and creamy.

Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the tops of each roll. Swirl with additional Nutella if desired and garnish with chopped hazelnuts or a Ferrero Rocher candy.

Serve these chocolate Nutella rolls warm and enjoy!

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