Description

These Nutella Chocolate Pillowy Rolls are soft, fluffy, and filled with rich Nutella and chocolate chips, making them a perfect sweet treat for breakfast or dessert. The dough is enriched with milk and butter, then rolled with creamy Nutella and chunks of chocolate for an irresistible gooey center. Baked to a golden brown, these rolls are sure to delight any chocolate lover.

Ingredients

Scale

Dough Ingredients

3½ tablespoons warm water (50g)
1 teaspoon active dry yeast
1 tablespoon granulated sugar
1 large egg
3½ tablespoons milk (50g)
2 tablespoons soft butter (30g)
2 cups all-purpose flour (260g)
¼ cup granulated sugar (50g)

Filling and Topping

⅓ cup Nutella (100g)
¼ cup chocolate chips (50g)
Splash of heavy cream
3 tablespoons mini chocolate chips (40g)
Optional: butter for brushing after baking

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Instructions

Activate yeast: Mix warm water, yeast, and 1 tablespoon granulated sugar in a bowl. Let sit for about 10 minutes until the mixture becomes foamy, indicating the yeast is active.
Prepare dry ingredients: Whisk together the all-purpose flour and remaining ¼ cup granulated sugar. If you are using instant yeast instead, add it here with the dry ingredients.
Combine wet and dry ingredients: Add milk, egg, softened butter, and the activated yeast mixture to the dry flour mixture. Stir to combine until a shaggy dough forms.
Knead dough: Knead the dough by hand or using a mixer with a dough hook for 10 to 15 minutes until smooth, elastic, and no longer sticky.
First rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for about 90 minutes or until doubled in size.
Shape and fill: Roll the risen dough out on a floured surface into a rectangle about ¼ inch thick. Spread Nutella evenly over the dough and sprinkle the ¼ cup chocolate chips on top. Roll tightly into a log starting from one edge.
Cut rolls: Use dental floss or a sharp string to slice the rolled log into 6 equal rolls to maintain their shape.
Second rise: Arrange the rolls in a greased baking pan. Add a splash of heavy cream at the bottom of the pan and sprinkle the mini chocolate chips over the tops of the rolls. Let the rolls rest and rise for an additional 30 minutes.
Bake: Preheat the oven to 374°F (190°C). Bake the rolls for 15 to 17 minutes until golden brown and cooked through.
Finish and serve: Optionally brush the warm rolls with melted butter for extra richness. Serve immediately to enjoy the gooey, warm chocolate filling.

Notes

Use room temperature ingredients for the best dough texture.
If you prefer, substitute instant yeast by mixing it with the flour and skip the initial yeast activation step.
Ensure water is warm, not hot, to avoid killing the yeast.
Dental floss works well for cutting rolls without squishing them.
For extra richness, brush with melted butter after baking.
These rolls are best enjoyed fresh but can be warmed up again to revive softness.

Prep Time: 30 minutes
Cook Time: 17 minutes
Category: Breakfast
Method: Baking
Cuisine: American