Nutella Cinnamon Rolls
Fluffy Nutella cinnamon rolls with a rich hazelnut filling, soft dough, and glossy glaze. Easy step-...
215
total time
8
servings
320 kcal
calories
Introduction: Why Nutella Cinnamon Rolls Are Irresistible
Nutella cinnamon rolls combine two universal comforts: the familiar warmth of a cinnamon-scented roll and the creamy, hazelnut-chocolate richness of Nutella. This hybrid pastry elevates a traditional cinnamon bun by using a decadent spread that melds seamlessly with a buttery soft dough. Whether you’re preparing these for a weekend brunch, a holiday morning, or a crowd-pleasing dessert, Nutella cinnamon rolls deliver a memorable flavor experience that’s both nostalgic and modern. In this recipe, I’ll guide you through each step: mixing and proofing a tender enriched dough, preparing the Nutella-cinnamon filling, rolling and cutting the buns into even portions, and baking them to golden perfection. Finally, you’ll learn to make a shiny glaze or alternative toppings — from a simple powdered sugar glaze to a chocolate drizzle or toasted hazelnuts — so each finished bun looks as good as it tastes. This introduction also covers practical tips to ensure success even for bakers who are new to yeast dough. Key points include choosing the right flour and yeast, controlling dough temperature, and using a spreadable consistency of Nutella that won’t tear the dough when rolled. I’ll explain how to adapt the recipe for overnight refrigeration, for dairy-free variations, and for smaller or larger batches depending on your needs. The goal is to make the process approachable while keeping the result indulgent: soft, pillowy rolls with a rich, gooey center and a shiny glaze. Read on to gather your ingredients, tools, and confidence — these Nutella cinnamon rolls are easier than they look and worth every minute of preparation.
Ingredients: What You’ll Need (and Why Each Item Matters)
A careful selection of ingredients makes the difference between ordinary buns and bakery-worthy Nutella cinnamon rolls. Below is a reliable ingredient list for about 12 medium rolls; quantities can be scaled as needed. Each ingredient includes a note explaining its role so you can make smart swaps where necessary. - All-purpose flour (about 3 1/2 to 4 cups / 420–480 g): Provides structure. Use bread flour for chewier rolls. Measure by weight for accuracy. - Instant yeast (2 1/4 teaspoons or one packet): Quick and reliable; active dry yeast can be used but should be proofed first. - Granulated sugar (1/4 cup / 50 g): Feeds the yeast and sweetens the dough slightly. Brown sugar can be used for a deeper flavor. - Salt (1 teaspoon): Enhances flavor and controls yeast activity. - Whole milk (1 cup / 240 ml), warmed to about 100–110°F (37–43°C): Adds richness and helps the dough come together. Dairy-free milk can be substituted. - Unsalted butter (1/4 cup / 56 g, softened) plus extra for brushing: Adds tenderness and flavor. Melted butter also enriches the dough. - Egg (1 large): Binds and enriches, improving structure and color. For egg-free, try a flax egg but expect a slightly different crumb. - Nutella (1 to 1 1/2 cups / 300–450 g): The star filling. Make sure it’s at room temperature so it spreads easily. For a less sweet filling, mix Nutella with a tablespoon of softened cream cheese or mascarpone. - Ground cinnamon (2 tablespoons) and brown sugar (1/3 to 1/2 cup): Combined to create a classic cinnamon sugar layer that complements the Nutella and adds texture. - Powdered sugar and milk or cream for the glaze (about 1 cup powdered sugar + 2–3 tablespoons milk): Creates a glossy finish. Vanilla extract or a pinch of salt can refine the flavor. Optional toppings: chopped toasted hazelnuts, melted chocolate drizzle, flaky sea salt, or a sprinkle of cacao nibs. These add texture and visual contrast. For healthier swaps, use a hazelnut-chocolate spread with less sugar and increase the cinnamon to balance sweetness. Having these ingredients ready at room temperature where indicated ensures a smooth, predictable dough. Properly softened butter and spreadable Nutella prevent tearing the dough during rolling and help create even, gooey swirls when baked.
Equipment and Prep: Tools and First Steps
Before you begin mixing, gather the right equipment and complete a few prep tasks to make the process smoother and quicker. This recipe requires both basic kitchen tools and a couple of shaping implements that help produce evenly sized, well-formed rolls. Essential equipment: - Medium mixing bowl and large mixing bowl (or the bowl of a stand mixer): If using a stand mixer fitted with a dough hook, the dough will come together more quickly and require less manual kneading. - Measuring cups and spoons, or a digital scale: We recommend weighing dry ingredients for consistency. - Rolling pin: A smooth rolling pin helps roll dough evenly. - Bench scraper or sharp knife: Useful for dividing the rolled log into uniform rolls. - 9x13-inch baking pan or similar: Provides ideal spacing for 12 medium rolls; adjust pan size for larger or smaller yields. - Plastic wrap or a clean kitchen towel: For covering dough during proofing to prevent drying and help retain warmth. - Pastry brush: For brushing melted butter on the dough prior to adding filling and for finishing touches. - Small saucepan or microwave-safe bowl: For warming milk and melting butter, if necessary. Prep steps: 1. Bring refrigerated ingredients to room temperature: Eggs, butter, and Nutella are easier to incorporate when not cold. Room-temperature Nutella spreads without tearing the dough. 2. Warm the milk to about 100–110°F (37–43°C): It should feel warm but not hot. Too-hot milk will kill the yeast; too-cool milk slows proofing. If using a thermometer, this is the ideal range. 3. Proof yeast if using active dry yeast: Mix with warm water and a pinch of sugar for 5–10 minutes until foamy. Instant yeast can be added directly to dry ingredients. 4. Prepare the cinnamon sugar filling: Combine brown sugar and ground cinnamon in a small bowl. This mix is sprinkled over the spread Nutella to add texture and amplify cinnamon flavor. Kitchen timing tip: Preheat your oven and have baking pans ready before the final proof. A hot oven translates to immediate rise in the first minutes of baking, creating that tender interior and lightly caramelized exterior. With tools and prep complete, you’ll be set to mix and knead efficiently.
Filling, Rolling, and Cutting: Creating the Perfect Swirl
This is where the magic happens: spreading the Nutella and cinnamon sugar on the rolled dough, rolling it into a tight log, and slicing it into equal-sized buns. Proper technique ensures even swirls, attractive presentation, and consistent bake times across all rolls. Start with the dough rolled into a rectangle roughly 12 by 18 inches (30 x 45 cm). A lightly floured surface prevents sticking, but avoid excess flour, which can make the dough drier. Use a rolling pin to create a rectangle of even thickness—about 1/4 inch (6 mm) is ideal for a good balance of dough-to-filling. Before applying the filling, warm the Nutella slightly so it becomes spreadable. You can microwave the jar (open, lid off) for 15–20 seconds or place the jar in a bowl of warm water for a few minutes. Stir until it’s soft and smooth but not runny. Spread a thin, even layer of Nutella across the dough, leaving a clean strip about 1/2 inch (1 cm) along the long edge to help seal the roll. Too thick a layer can make the dough tear or push out filling while baking; too thin will reduce the gooey center you want. Sprinkle the cinnamon-sugar mixture evenly on top of the Nutella. The sugar adds texture and helps develop caramelized threads within the swirl. Use a spatula or the back of a spoon to smooth the layer so the filling is consistent across the surface. To roll: Starting from the long side closest to you, lift the edge and begin to roll the dough away from you in a tight, even motion. Keep pressure consistent but gentle—tight enough to create compact spirals but loose enough that the dough layers don’t compress so much they fuse. When you reach the far edge, use a little water or beaten egg along the seam to help seal the log. Cutting: Use a sharp serrated knife, unflavored dental floss, or a bench scraper to make clean cuts. For 12 medium rolls, cut the log into 12 even pieces (about 1 to 1 1/2 inches / 2.5–4 cm thick). Dental floss works exceptionally well for squeaky-clean edges: slide a long strand under the log, cross the ends above the log, pull to slice, and continue across. Place each cut roll into a prepared baking pan, spacing them evenly so they can rise and touch slightly for soft sides. For free-form, place them cut-side up on a lined baking sheet and allow extra room for expansion. After shaping and placing, cover the pan loosely and let the rolls proof until nearly doubled in size before baking.
Baking: Temperature, Timing, and How to Tell When They're Done
Baking Nutella cinnamon rolls correctly yields a tender interior, a lightly golden exterior, and a slightly caramelized filling edge. Oven temperature and timing are key; too hot, and the exterior will brown before the center cooks through; too cool, and the rolls will be pale and denser. Preheat the oven to 350°F (175°C) for conventional ovens. If using a convection setting, lower the temperature by about 25°F (15°C) and check sooner. Place the proofed pan on the middle rack so heat circulates evenly around the rolls. Baking time typically ranges from 18 to 25 minutes depending on roll size and oven variance. Medium rolls often take about 20–22 minutes; larger rolls may need a few extra minutes. Visual cues: The tops should turn a warm golden-brown and the edges will caramelize slightly where the Nutella and sugar meet the pan. Avoid letting the tops get deeply browned. You can tent with foil during the last few minutes if the tops are browning too quickly. Internal temperature: For precise doneness, the center of a roll should register about 190–200°F (88–93°C) if you use an instant-read thermometer. The rolls will finish cooking slightly after removal because of residual heat. A few practical tips: - Rotate the pan halfway through the bake for even browning, especially in ovens with hot spots. - If your Nutella layer oozes excessively, place a sheet of parchment under the pan to catch drips and prevent burning on the pan bottom. - For a more pronounced caramelized bottom, increase the oven temperature by 25°F in the last 3 minutes, but watch closely. After baking, remove the rolls from the oven and allow them to cool for 5–10 minutes before glazing. This wait lets the filling settle so the glaze doesn’t simply slide off, yet keeps the rolls warm enough to accept a glossy, melty finish. Proper timing delivers rolls that are tender, flavorful, and visually irresistible.
Glaze and Topping Options: From Classic to Creative
The right glaze or topping completes Nutella cinnamon rolls, adding sweetness, shine, and texture contrast. Here are reliable recipes and creative alternatives so you can tailor finishes to your taste and occasion. Classic powdered sugar glaze (simple and glossy): Whisk 1 cup (120 g) powdered sugar with 2–3 tablespoons milk or heavy cream until smooth. Add 1/2 teaspoon pure vanilla extract and a pinch of salt. Adjust liquid to your desired consistency: thicker for drizzling, thinner for a full pour-over. While the rolls are still warm, spoon or drizzle the glaze so it softens and forms a shiny finish. Cream cheese glaze (tangy and rich): Beat 4 ounces (115 g) softened cream cheese with 1/2 cup (60 g) powdered sugar, 1 tablespoon softened butter, and 1/2 teaspoon vanilla. Thin with 1–2 tablespoons milk to reach spreadable consistency. This glaze pairs beautifully with Nutella because its slight tang cuts through the sweetness. Chocolate-hazelnut drizzle: For extra decadence, melt 1/2 cup semi-sweet chocolate chips with 2 teaspoons butter and a tablespoon of vegetable oil. Stir until glossy, then drizzle over glazed or unglazed rolls. For texture, sprinkle chopped toasted hazelnuts or chopped toasted walnuts on top. Savory-sweet finishing ideas: A light sprinkle of flaky sea salt on top of a chocolate drizzle highlights the hazelnut flavor and balances sweetness. Alternatively, toss a small amount of cocoa nibs or finely grated dark chocolate over the warm glaze for a dramatic, slightly bitter contrast. Healthier or allergy-friendly options: Use coconut cream mixed with powdered sugar for a dairy-free glaze, or replace powdered sugar with a date-syrup thinned with a splash of plant milk for a less-refined-sugar approach. Nut-free alternatives can replace Nutella with sunflower seed butter mixed with a touch of cocoa and sweetener. Application tips: Apply glazes while rolls are warm for best adhesion and shine. If you prefer a cleaner look, refrigerate the rolls for a short time after applying cream cheese glaze to allow it to set slightly before serving. For an ultra-decorative finish, pipe cream cheese glaze, then sprinkle chopped toasted hazelnuts and a light dusting of cinnamon on top.
Serving and Presentation: How to Plate and Pair Nutella Cinnamon Rolls
Presentation transforms these rolls from homemade comfort into café-worthy treats. Thoughtful plating, garnishes, and pairing suggestions make serving Nutella cinnamon rolls a small event, perfect for brunches, holiday mornings, or dessert courses. Plating basics: Warm the rolls slightly before serving — either at room temperature after a brief microwave (10–15 seconds per roll) or in a low oven (250°F / 120°C) for 5–8 minutes. Place a roll center-stage on a simple white or ceramic plate to highlight the glossy glaze and swirls. For groups, display the entire pan on a wooden board for a rustic look, or transfer individual rolls to small dessert plates for a refined touch. Add a small ramekin of extra Nutella or cream for dipping. Garnishes that add contrast: - Toasted hazelnuts or chopped toasted almonds for crunch and nutty depth. - A light dusting of cocoa powder or cinnamon for color and aroma. - Fresh berries (raspberries or sliced strawberries) to cut through sweetness with bright acidity. - Edible flowers or a sprig of mint for a delicate, upscale finish. Drink pairings: Coffee is the classic companion — serve espresso or a medium roast drip coffee to complement the chocolate and cinnamon. Milk (dairy or plant-based) is a family-friendly match that smooths out sweetness. For a special brunch, offer cappuccinos, lattes, or a spiced chai tea that echoes the cinnamon notes. For dessert service, a glass of tawny port or a sweet dessert wine can accentuate the hazelnut richness. Serving temperature and portions: Serve rolls warm for the best texture and flavor. For portion control, small rolls make for delightful single-serving pastries; larger rolls can be served as a more substantial treat. If serving a crowd, pre-slice and reheat only the number needed to keep the remainder fresh. Aesthetic tips: Arrange rolls with the spiral visible; alternating orientation can create an attractive pattern on the platter. If you’re photographing or making them for guests, wipe stray glaze from the plate edges and use a small offset spatula to drizzle extra glaze artfully. Little details like a dusting of powdered sugar through a small sieve or strategically placed toasted nuts elevate the visual appeal and create a memorable presentation.
Storage, Make-Ahead, Variations, and Troubleshooting
Knowing how to store, freeze, and adapt Nutella cinnamon rolls helps you enjoy them over several days and create variations for different diets. This section also covers common issues and fixes so your rolls turn out consistently well. Storage: Allow rolls to cool to room temperature, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring rolls to room temperature or reheat gently before serving. For best texture, reheat in a 300°F (150°C) oven for 5–8 minutes or microwave a single roll for 12–18 seconds. Freezing: To freeze unbaked: shape rolls, place in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months. When ready to bake, thaw in the fridge overnight, then allow a final proof at room temperature until nearly doubled before baking. To freeze baked rolls: cool completely, wrap individually in plastic wrap, then freeze in a sealed container up to 2 months. Reheat from frozen with gentle oven warming. Make-ahead options: For overnight convenience, prepare rolls through the shaping step, place them in the pan, cover tightly with plastic wrap, and refrigerate overnight. The next morning, allow them to sit at room temperature for 30–60 minutes while the oven preheats, then bake as directed. This method is ideal for morning gatherings. Variations: Swap Nutella for a mixture of cocoa powder, butter, and sugar for a nut-free chocolate filling, or blend cream cheese with a bit of Nutella for a tangy-sweet center. Add chopped fruit like pears or banana slices for a fruit-chocolate twist, or fold in orange zest for brightness. Troubleshooting common problems: - Dense rolls: Underproofing or using too much flour can cause density. Ensure a proper proof (nearly doubled) and avoid adding excess flour when kneading. - Flattened rolls: Over-rolling or cutting rolls too thin causes them to spread. Roll to a consistent thickness and cut evenly. - Filling leakage: Spread Nutella thinner and leave a 1/2-inch seam when rolling; chill the log briefly to firm up filling prior to cutting if it’s overly soft. With a few strategic adjustments, these Nutella cinnamon rolls can be adapted to suit schedules, dietary needs, and flavor preferences, making them a versatile favorite for many occasions.
Nutella Cinnamon Rolls
Fluffy Nutella cinnamon rolls with a rich hazelnut filling, soft dough, and glossy glaze. Easy step-by-step recipe for breakfast or dessert.
total time
215
servings
8
calories
320 kcal
ingredients
- 2 cups all-purpose flour 🌾
- 1 packet active dry yeast (2 1/4 teaspoons) 🍞
- 1/4 cup warm milk 🥛
- 1/4 cup granulated sugar 🍬
- 1/4 cup unsalted butter, melted 🧈
- 1/2 teaspoon salt 🧂
- 1 large egg 🥚
- 1/2 cup Nutella 🍫
- 1 tablespoon ground cinnamon 🌿
- Powdered sugar for dusting ❄️
- Optional: 1/4 cup chopped nuts 🌰
instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 to 10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the melted butter, egg, and the yeast mixture to the dry ingredients. Mix well until the dough comes together.
- Knead the dough on a floured surface for about 8 to 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours or until it doubles in size.
- Once risen, roll out the dough on a floured surface into a rectangle about 12 by 8 inches.
- Spread the Nutella evenly over the dough, then sprinkle with the ground cinnamon and chopped nuts if using.
- Starting from the long side, roll the dough tightly into a log.
- Cut the roll into 1 to 1 1/2 inch thick slices and place the slices in a greased baking dish or on a lined baking tray.
- Cover the rolls with a cloth and let them rise for another 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake the rolls for 20 to 25 minutes or until golden brown and cooked through.
- Remove from the oven and let the rolls cool slightly before dusting with powdered sugar.
- Serve warm and enjoy your Nutella cinnamon rolls.
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