Irresistibly Soft & Gooey Nutella Rolls with Decadent Cream Cheese Frosting: Your Ultimate Homemade Recipe
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Prepare to discover the softest, most heavenly Nutella Rolls you’ll ever encounter! This might sound like a bold claim, but truly, these rolls boast a melt-in-your-mouth, pillow-like texture that’s simply unparalleled. Each super gooey roll is generously filled with creamy Nutella and rich chocolate chips, then crowned with a luscious, tangy-sweet Nutella cream cheese frosting that takes them completely over the top. Perfect for a special breakfast, a delightful brunch, or an indulgent dessert, these rolls are guaranteed to become a new favorite in your home.
These homemade Nutella rolls are so incredibly gooey and utterly addictive, you’ll find yourself craving them every weekend. The magic lies in the perfect harmony of textures and flavors: a tender, airy dough that practically dissolves in your mouth, a generous swirl of hazelnut spread, pockets of melting chocolate, and that unforgettable cream cheese frosting. They are a true celebration of all things sweet and comforting, offering a delightful escape with every bite.
The secret to their unparalleled deliciousness and signature pillow-soft texture lies in a carefully crafted dough. We’ll guide you through each step to ensure your rolls are light, fluffy, and perfectly risen, creating that incredible melt-in-your-mouth experience that makes these Nutella rolls truly stand out.
If you’re a fan of delightful baked goods, explore some of our other tempting roll recipes, such as our comforting Cinnamon Rolls with Apple Pie Filling, the bright and zesty Lemon Rolls with Lemon Curd, or the innovative Blackberry Cheesecake Filled Donuts. Each recipe offers a unique twist on a beloved classic, promising to satisfy your sweet cravings.
WHY THIS RECIPE IS A MUST-TRY
- Achieving a Super Soft Dough: The foundation of these rolls is an exceptionally soft and tender dough. We use a precise combination of ingredients and kneading techniques to ensure the dough is moist, elastic, and rises beautifully, resulting in rolls that are light and airy, never dense or dry. This soft base is crucial for that desirable pillow-like texture.
- Irresistible Nutella Filling: At the heart of each roll is a generous layer of rich Nutella, evenly spread across the dough. This creates a deeply flavorful and aromatic filling that melts into a warm, gooey center as the rolls bake, offering a burst of hazelnut-chocolate goodness in every bite.
- Enhancing with Chocolate Chips: To elevate the chocolate experience even further, miniature chocolate chips are sprinkled over the Nutella filling. As they bake, these chips melt into luscious pockets of chocolate, adding an extra layer of sweetness and a delightful textural contrast to the smooth Nutella.
- Decadent Nutella Cream Cheese Frosting: Capping off these delightful rolls is a homemade Nutella cream cheese frosting. This velvety frosting is not overly sweet, offering a perfect balance of creamy tang from the cream cheese and the rich, familiar flavor of Nutella. It’s spread generously over the warm rolls, creating an unbelievably decadent finish that truly sets this recipe apart.
ESSENTIAL INGREDIENT NOTES FOR PERFECT ROLLS
Understanding the role of each ingredient is key to baking perfect Nutella rolls. Below are some crucial notes for the main components. For a complete list of precise measurements, please refer to the detailed recipe card at the bottom of this page.
- Yeast: I typically opt for fresh yeast in this recipe for its superior flavor and consistent activation. However, you can absolutely use active dry yeast as an alternative. If using dry yeast, ensure you follow the package instructions for blooming it in warm milk before combining with other ingredients, typically allowing it to sit for 5-10 minutes until foamy. This confirms the yeast is active and ready to make your dough rise beautifully.
- Butter: For the best results in both the dough and the frosting, your butter should be at room temperature. This means taking it out of the fridge at least 1-2 hours before you plan to start baking. Room temperature butter creams smoothly into the dough, distributing fats evenly, and blends perfectly into a silky frosting, preventing lumps.
- Whole Milk: The milk plays a vital role in activating the yeast and hydrating the dough. It’s crucial to heat the milk to a lukewarm temperature of exactly 37ºC (98-100ºF). Using a thermometer is highly recommended here, as milk that is too hot will kill the yeast, preventing your dough from rising, while milk that is too cold won’t activate it effectively. Whole milk adds richness and tenderness to the rolls.
- Nutella: This iconic hazelnut spread is the star of our rolls, providing both the luscious filling and a key component of the decadent frosting. Don’t skimp on quality here; a good Nutella will ensure a rich, authentic flavor that permeates every bite of these delicious pastries.
- Chocolate Chips: Sprinkled generously over the Nutella layer, chocolate chips add an extra dimension of rich chocolate flavor and texture. Feel free to use your favorite kind – semi-sweet, milk chocolate, or even dark chocolate chips work wonderfully. They melt beautifully within the rolls, creating pockets of warm, gooey chocolate.
- Cream Cheese: For the ultimate smooth and stable cream cheese frosting, the type of cream cheese matters. If you’re in Europe, where cream cheese tends to have a higher water content, it’s highly recommended to drain any excess moisture. Simply place your cream cheese between a few pieces of paper towels and gently press, or let it sit in a fine-mesh sieve over a bowl for about 30 minutes. This prevents a runny frosting and ensures a thick, spreadable consistency.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT DOUGH
Follow these detailed steps to create the incredibly soft dough for your Nutella rolls. This recipe is best tackled with a stand mixer equipped with a dough hook attachment, and you’ll need a 23×33 cm baking tray, which should be lined with baking paper for easy release.
The complete recipe, including all ingredient quantities, can be found in the recipe card further down.
Pro Tip for Dough Rising: If your kitchen is on the cooler side, an easy trick to create an optimal warm environment for your dough to rise is to pre-heat your oven to a low 30ºC (86ºF). Once it reaches this temperature, immediately turn off the oven, keeping the door closed. Right before you place your dough in, open and quickly close the door to release some excess heat if it feels too warm. This creates a perfectly controlled environment of approximately 23-25ºC (73-77ºF) for your dough to rise effectively.
STEP 1: Activate the Yeast. Begin by heating the whole milk until it is perfectly lukewarm, precisely 37ºC (98-100ºF). It’s essential not to let it get any warmer to avoid deactivating the yeast. Crumble the fresh yeast directly into the bowl of your stand mixer. Pour the warmed milk over the yeast. Using a spatula, gently stir the mixture until the fresh yeast has completely dissolved and integrated into the milk. (If you are using active dry yeast, follow the specific instructions on its package, which typically involves letting it bloom in the warm milk for 5-10 minutes until it becomes foamy.)
STEP 2: Initial Dough Mixing. To the yeast mixture, add the granulated sugar, all-purpose flour, eggs, salt, and ground cardamom. Attach the dough hook to your stand mixer and begin mixing the ingredients on medium speed. Continue to mix for a solid 3 minutes. At this stage, the dough will start to come together, appearing somewhat shaggy but forming a coherent mass.
STEP 3: Incorporate the Butter. While the mixer is still running on medium speed, gradually add the room temperature butter, a small piece at a time. It’s important to wait until each piece of butter has been fully incorporated into the dough before adding the next. This slow and steady addition ensures the butter is evenly distributed, leading to a richer, more tender dough. This process will take a few minutes.
STEP 4: Develop the Dough. Once all the butter has been added, increase the mixer speed to high. Continue to mix the dough for another 6-7 minutes. You’ll notice the dough transforming: it will become noticeably smoother, more elastic, and will start to pull away cleanly from the bottom and sides of the mixing bowl, forming a cohesive ball around the dough hook. This vigorous kneading is crucial for developing the gluten, which gives the rolls their signature soft and chewy texture.
STEP 5: First Rise (Proofing). Once kneaded, transfer the soft, elastic dough to a clean, lightly oiled bowl. Cover the bowl securely with cling film, then drape a clean tea towel over it to provide extra insulation. Place the bowl in a warm, draft-free spot in your kitchen, or utilize the oven trick described in our pro tip above. Allow the dough to rise for approximately 45 minutes, or until it has visibly doubled in size. This first rise is critical for developing flavor and creating a light, airy structure.
STEP-BY-STEP INSTRUCTIONS: ASSEMBLING & FROSTING
Now that your dough is perfectly risen, it’s time to transform it into delectable Nutella rolls and top them with our irresistible frosting!
STEP 1: Prepare the Dough and Filling. After its first rise, your dough should be wonderfully light and have doubled in size. Gently punch down the dough to release the air, then transfer it to a lightly floured surface. Roll the dough out into a large rectangular shape, aiming for a thickness of about 5mm (approximately ⅕ inch). Ensure the rectangle is as even as possible. Next, spread the Nutella in a smooth, even layer over the entire surface of the dough, leaving a small border free along one of the longer edges. Evenly sprinkle the chocolate chips over the Nutella. Starting from the long edge opposite the clean border, tightly roll the dough into a log.
STEP 2: Slice the Rolls. To achieve perfectly neat rolls, use a piece of unflavored dental floss or a sturdy thread. Slide the floss underneath the log, cross the ends over the top, and pull to cut through the dough with ease. First, trim off any uneven ends from the log to ensure all your rolls are uniform in appearance. Then, proceed to cut the log into 12 equal-sized rolls. Alternatively, a sharp serrated bread knife can also be used for slicing, but the floss method often yields cleaner cuts without squishing the dough.
STEP 3: Second Rise (Proofing). Carefully arrange the 12 cut rolls in your prepared 23×33 cm (9×13 inch) baking tray, which should already be lined with parchment paper. Ensure there’s a small amount of space between each roll, as they will expand. Loosely cover the baking tray with cling film to prevent the dough from drying out. Let the rolls undergo their second rise on your kitchen counter for about 30 minutes. During this time, they will puff up beautifully, becoming even lighter and airier.
**Meanwhile, prepare your oven.** Preheat your conventional oven to 190ºC (375ºF) during the last 10-15 minutes of the second rise, so it’s at the perfect temperature when the rolls are ready to bake.
STEP 4: Bake the Rolls. Once the second rise is complete and the rolls look visibly puffed, place the baking tray on the second lowest rack in your preheated oven. Bake for approximately 22-25 minutes. The rolls are done when they have achieved a beautiful, light golden-brown color on top and are cooked through. Resist the urge to overbake, as this can dry them out. Once baked, remove the tray from the oven and let the Nutella rolls cool down in the pan for about 15-20 minutes while you prepare the frosting.
QUICK TIP for Cream Cheese: If you reside in Europe, where cream cheese typically has a higher moisture content, remember to place your cream cheese between a few layers of paper towels to gently blot away any excess water. This step is key for a thick, stable frosting.
STEP 5: Prepare Frosting Ingredients. About 10 minutes before you plan to make the frosting, take both the butter and cream cheese out of the refrigerator. This allows them to soften slightly, but not fully come to room temperature for the butter (we want it “cold room temperature” as per recipe card – meaning slightly firmer than fully soft room temp butter to help with frosting structure). Cut the butter into smaller cubes; this helps it to cream more easily and quickly.
STEP 6: Mix the Nutella Cream Cheese Frosting. In a clean mixing bowl (preferably using an electric mixer with a paddle attachment), begin by creaming together the cubed butter and Nutella on high speed for 1-2 minutes. This combines them thoroughly and makes the mixture light and fluffy. Next, add the slightly softened cream cheese to the bowl. Continue to beat until the mixture is completely smooth and free of any lumps. Finally, sift the powdered sugar into the bowl – sifting prevents lumps – and add the vanilla extract. Mix on low speed initially to combine, then increase to medium-high until the frosting is smooth, light, and perfectly combined. Be careful not to overmix, as this can make the frosting too thin.
STEP 7: Frost and Garnish. Once the Nutella rolls have cooled slightly but are still warm, generously spread the prepared Nutella cream cheese frosting over the top using a spoon or an offset spatula. For an extra touch of indulgence and visual appeal, sprinkle a few additional chocolate chips over the frosted rolls. Serve immediately and savor the moment!
EXPERT BAKING TIPS FOR NUTELLA ROLLS SUCCESS
- The Precision of a Kitchen Scale: For all my recipes, I highly advocate for using a kitchen scale. Measuring ingredients by weight, especially flour, is the most accurate method and dramatically reduces inconsistencies. Unlike volume measurements (cups), which can vary widely depending on how ingredients are packed, a scale ensures you get the exact amount every time, leading to perfectly balanced dough and consistent results.
- Mastering Dough Proofing in a Cold Kitchen: Don’t let a chilly kitchen hinder your baking! The secret to a perfect rise is consistent warmth. As mentioned in the instructions, pre-heat your oven to a low 30ºC (86ºF), then turn it off immediately before placing your dough inside. Crucially, keep the oven door closed to trap the residual warmth. This creates an ideal, draft-free environment between 23-25ºC (73-77ºF) that encourages yeast activity and ensures your dough rises beautifully and consistently.
- Understanding Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts the final texture and color of your rolls. For the softest, most evenly baked rolls with a light golden crust, I strongly recommend using an aluminum baking pan. These light-colored pans reflect heat, leading to a gentler bake that prevents the edges from over-browning or becoming dry. Always grease your pan and line the bottom with baking paper for easy release. In contrast, dark-colored pans (like dark non-stick or anodized aluminum) absorb more heat. While this can result in a deeper, more caramelized crust, it can also lead to faster browning and potentially a drier, tougher texture for delicate rolls like these.
- Don’t Overbake: Keep a close eye on your rolls in the oven. Overbaking is the quickest way to turn soft, fluffy rolls into dry, tough ones. Once they reach a light golden-brown color on top and feel set, they are ready to come out. A toothpick inserted into the center of a roll should come out mostly clean (a few moist crumbs are okay).
FREQUENTLY ASKED QUESTIONS ABOUT NUTELLA ROLLS
Absolutely, using your oven is an excellent trick, especially if your kitchen is cool. To create the perfect environment, pre-heat your oven to a very low 30ºC (86ºF). Once it reaches this temperature, turn the oven off immediately and keep the door closed. This will maintain a warm, gentle heat between 23-25ºC (73-77ºF), which is ideal for dough proofing. Place your covered dough inside, and it will rise beautifully without drafts.
Yes, this recipe is adaptable for overnight preparation, making your morning baking much easier! After completing the first rise of the dough, instead of letting it rise at room temperature, place the covered bowl in the refrigerator overnight. It can cold-proof for a maximum of 16 hours. The cold temperature slows down the yeast activity, developing deeper flavors. The next day, simply remove the dough from the fridge, let it come closer to room temperature for about 30-60 minutes, and then proceed with the recipe as written, allowing for the second rise at room temperature before baking.
The best indicator of doneness for these Nutella rolls is their appearance. They should have a beautiful, even golden-brown color across the top. The rolls should also feel light and springy to the touch. If you’re unsure, you can gently prod one of the middle rolls; it should bounce back slightly. Avoid overbaking, as this will result in a drier texture.
Yes, Nutella rolls freeze wonderfully! Once completely cooled, you can freeze them with or without the frosting. For best results, wrap individual rolls tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. To enjoy, thaw at room temperature or reheat gently in the microwave or oven until warm and soft.
Several factors can affect dough rising. First, ensure your yeast is fresh and active – if using dry yeast, check for foam during blooming. Second, verify the milk temperature; too hot or too cold can inhibit yeast. Third, ensure a warm, draft-free environment for proofing, as cold can slow it significantly. Give it more time if your kitchen is cool, but if there’s no activity after an extended period, your yeast might be inactive, and you may need to restart.
STORAGE & REHEATING TIPS FOR ULTIMATE ENJOYMENT
To keep your Nutella rolls fresh and delicious, store them in an airtight container in the refrigerator. They will maintain their best quality for 3-5 days. While they are delightful at room temperature, these rolls truly shine when gently reheated. For that ultimate gooey, fresh-from-the-oven experience, pop them into the microwave for 1-2 minutes, or warm them in a preheated oven at 150°C (300°F) for about 10-15 minutes, covering them lightly with foil to prevent drying out. This will bring back their pillowy softness and melt that irresistible Nutella filling and frosting.
More Irresistible Bread Rolls & Dessert Recipes To Try
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Thanksgiving Dessert Recipes
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The Ultimate Gooey Nutella Rolls
Pin Recipe
Equipment
- 23×33 cm baking pan
- Stand mixer with dough hook
- Kitchen scale (recommended)
Ingredients
FOR THE DOUGH
- 225 g whole milk lukewarm (37ºC)
- 50 g fresh yeast (or 2 packets active dry yeast)
- 560-570 g all-purpose flour
- 50 g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon salt
- 1 teaspoon cardamom (ground)
- 100 g unsalted butter room temperature, cubed
FOR THE NUTELLA & CHOCOLATE CHIP FILLING
- 200 g Nutella
- 50 g chocolate chips (mini or regular)
FOR THE NUTELLA CREAM CHEESE FROSTING
- 35 g unsalted butter cold room temperature, cubed
- 35 g cream cheese cold room temperature, drained if European type
- 35 g Nutella
- 125 g powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Extra chocolate chips for sprinkling (optional)
Instructions
DOUGH PREPARATION
- Warm the whole milk to precisely 37ºC (98-100ºF). Crumble the fresh yeast into the bowl of your stand mixer. Pour the warmed milk over the yeast and stir gently with a spatula until the yeast is completely dissolved. (If using active dry yeast, allow it to bloom in the warm milk for 5-10 minutes until foamy, following package directions).225 g whole milk, 50 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt, and ground cardamom to the mixing bowl. Using the dough hook attachment, mix the dough on medium speed for 3 minutes until the ingredients are mostly combined and a shaggy dough forms.560-570 g all-purpose flour, 50 g granulated sugar, 2 large eggs, 1 teaspoon salt, 1 teaspoon cardamom
- While continuing to mix on medium speed, add the cubed room temperature butter, one piece at a time. Allow each piece to fully incorporate into the dough before adding the next. This ensures even distribution and a tender dough.100 g unsalted butter
- Increase the mixer speed to high and continue to mix for 6-7 minutes, or until the dough becomes smooth, elastic, and pulls away cleanly from the bottom and sides of the bowl. It should form a cohesive ball around the dough hook.
- Transfer the kneaded dough to a clean, lightly oiled bowl. Cover the bowl tightly with cling film and then with a tea towel.
- Place the covered bowl in a warm, draft-free spot in your house (or use the oven trick described in the “Pro Tip”). Allow the dough to rise for 45 minutes, or until it has visibly doubled in size.
ASSEMBLING THE ROLLS
- After the first rise, gently punch down the dough to release the air. It should be light and have doubled in size.
- On a lightly floured surface, roll out the dough into a large rectangular shape, approximately 5mm (⅕ inch) thick. Spread the Nutella evenly over the entire surface of the dough, leaving a small clean border along one long edge. Sprinkle the chocolate chips evenly over the Nutella. Starting from the long edge opposite the clean border, carefully roll the dough into a tight log.200 g Nutella, 50 g chocolate chips
- Using a piece of unflavored dental floss or a sharp serrated bread knife, cut off the uneven ends of the log. Then, slice the log into 12 equally sized rolls.
- Place the cut rolls into a 23×33 cm (9×13 inch) baking tray that has been lined with parchment paper, leaving a little space between each roll.
- Loosely cover the rolls with cling film and allow them to rise for a second time on your kitchen counter for 30 minutes.
- While the rolls are completing their second rise, pre-heat your conventional oven to 190ºC (375ºF).
- Once the second rise is complete, bake the rolls on the second lowest rack of your preheated oven for 22-25 minutes.
- The rolls are done when they are lightly golden brown on top. Remove from the oven and let them cool in the pan for 15-20 minutes while you prepare the frosting.
NUTELLA CREAM CHEESE FROSTING & FINISHING
- If you are using European cream cheese, it’s recommended to place it between a few pieces of paper towels to remove any excess water before use.
- Take the butter and cream cheese out of the fridge about 10 minutes before you start making the frosting. Cut the butter into small cubes to facilitate easier mixing.35 g unsalted butter, 35 g cream cheese
- In a mixing bowl, cream the cubed butter and Nutella together on high speed for 1-2 minutes until light and fluffy. Add the cream cheese and beat until the mixture is completely smooth. Sift the powdered sugar into the bowl, then add the vanilla extract. Mix on low speed until combined, then increase to medium speed and beat until the frosting is smooth and well-incorporated, being careful not to overmix.35 g Nutella, 125 g powdered sugar, 1 teaspoon vanilla extract
- Generously spread the delicious Nutella cream cheese frosting over the slightly warm rolls using a spoon or offset spatula. Optionally, sprinkle with extra chocolate chips for garnish.Extra chocolate chips
- Serve and enjoy these irresistible Nutella rolls immediately!