Save The smell of yeast blooming in warm milk takes me back to my tiny first apartment kitchen, where I learned that patience pays off in ways instant anything never could. These Nutella chocolate chip rolls happened on a snow day when comfort food felt like the only logical choice, and they've been my go to special breakfast ever since.
I brought a batch of these to a friend's brunch once, and honestly, the room went quiet for a solid minute. There's something about pulling apart warm, chocolate swirled rolls that makes people forget their table manners in the best way possible.
Ingredients
- All-purpose flour: Provides structure while keeping the rolls tender, don't be tempted to swap in whole wheat here
- Active dry yeast: Fresh yeast makes all the difference, check the expiration date before starting
- Whole milk: The fat content creates a softer, richer dough than water or low fat alternatives
- Unsalted butter: Melted for the dough, softened for the filling, each form plays a crucial role
- Nutella: Room temperature spreads easiest without tearing the delicate dough
- Mini chocolate chips: Distribute more evenly than regular chips and create better melting pockets
- Powdered sugar: Creates a simple glaze that adds sweetness without overwhelming the chocolate flavors
Instructions
- Wake up the yeast:
- Combine warmed milk, yeast, and 1 tablespoon of sugar in your largest bowl or stand mixer, letting it sit until you see a foamy layer on top
- Build the dough base:
- Add melted butter, remaining sugar, eggs, and salt to the yeast mixture, mixing until everything is well incorporated
- Bring in the flour:
- Gradually add flour on low speed, letting the dough come together before kneading for 6 to 8 minutes until it feels smooth and bounces back when pressed
- Let it rise:
- Place dough in a lightly oiled bowl, cover with a warm damp towel, and find a cozy spot for it to double in size over about an hour
- Roll it out:
- Punch down the risen dough and roll it on a floured surface into a 14 by 18 inch rectangle, taking care to keep the thickness even
- Layer the filling:
- Spread softened butter across the dough first, then gently spread Nutella over that, finishing with an even sprinkle of mini chocolate chips
- Form the rolls:
- Roll tightly from the long edge into a log and slice into 12 equal pieces, dental floss works beautifully here if you have it
- Second rise:
- Arrange rolls in a greased 9 by 13 inch pan, cover, and let them puff up for 30 minutes while you preheat the oven to 350°F
- Bake until golden:
- Bake for 22 to 25 minutes until the tops are golden brown and the center rolls are fully cooked through
- Add the finishing touch:
- Whisk powdered sugar with just enough milk to reach a drizzling consistency and pour generously over the warm rolls
Save My sister called me after making these for her family's Christmas morning, claiming they've ruined all other breakfasts forever. That's the kind of review that makes you keep baking even when flour covers every surface.
Making Them Ahead
You can assemble these rolls the night before and refrigerate them before the second rise. In the morning, let them come to room temperature while the oven heats, then bake as directed. The overnight rest actually develops deeper flavor.
Getting Even Rolls
I've learned that starting the roll from the center and working outward helps create uniform spirals. Also, use unflavored dental floss to slice, sliding it underneath and crossing it over the top for perfectly clean cuts.
Storage and Reheating
These rolls keep well in an airtight container for up to three days, though they rarely last that long in my house. To refresh them, cover with foil and warm at 300°F for about 10 minutes.
- Freeze unbaked rolls after slicing and before the second rise for make ahead convenience
- Add an extra minute to baking time if baking from frozen
- The glaze is best added fresh after reheating rather than storing it on the rolls
Save There's nothing quite like pulling a warm, chocolate swirled roll apart on a slow morning, sticky fingers and all. Some recipes are just worth every single minute.
Saffron Brook Recipe Q&As
- → Can I make these rolls ahead of time?
Yes, prepare the rolls through step 8, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking as directed.
- → How should I store leftover rolls?
Keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.
- → Can I use instant yeast instead of active dry?
Absolutely. Use the same amount of instant yeast and skip the initial blooming step. Mix it directly with the flour and other dry ingredients.
- → What's the best way to slice rolls evenly?
Use unflavored dental floss or a sharp serrated knife. Slide the floss under the log, cross ends over the top, and pull through for clean slices without squishing.
- → Can I substitute the Nutella?
Try any chocolate hazelnut spread, or swap for Biscoff cookie butter, peanut butter, or cinnamon sugar filling for different flavor variations.
- → Why did my dough not rise properly?
Ensure your milk is warm (105-110°F), not hot, which can kill yeast. Also check that your yeast is fresh—the date matters. Find a warm, draft-free spot for rising.