Pin It The kitchen counter was covered in a thin dusting of flour, sunlight streaming through the window and catching on the scattered chocolate chips like tiny edible diamonds. I had this sudden, completely uncharacteristic urge to bake something that would make the whole house smell like a European bakery crossed with a childhood dream. These rolls weren't planned—they were born from that specific kind of Sunday morning restlessness where you need warmth and chocolate and something to look forward to.
My roommate walked in mid-roll and literally stopped in her tracks asking what bakery Id secretly opened in our apartment. We ate three rolls standing right there at the counter still warm from the oven with chocolate smeared on our chins and zero regrets. Sometimes the best moments happen when you abandon all pretense of waiting for a proper occasion and just let yourself have something wonderful.
Ingredients
- 3 1/2 cups all-purpose flour: This forms the foundation of your dough creating structure while keeping the rolls tender and pillowy after baking
- 1 packet active dry yeast: The magic ingredient that transforms dense dough into something light and airy through fermentation
- 1/4 cup granulated sugar: Feeds the yeast for proper rising and adds just enough sweetness to balance the rich filling
- 1/2 tsp salt: Essential for flavor balance even in sweet dough it keeps everything from tasting flat
- 3/4 cup whole milk warmed: Creates richness and tenderness in the dough while activating the yeast for a strong rise
- 1/4 cup unsalted butter melted: Adds flavor and contributes to that soft pull apart texture we all want in a cinnamon roll style dough
- 2 large eggs room temperature: Provides structure and richness helping the dough hold its shape while remaining tender
- 3/4 cup Nutella: The star of the show becoming molten and impossibly creamy as the rolls bake creating ribbons of chocolate hazelnut perfection
- 1/2 cup mini chocolate chips: Distribute evenly throughout the filling creating pockets of melted chocolate in every single bite
- 2 tbsp unsalted butter softened: Creates a barrier between the dough and Nutella preventing the filling from making the dough soggy during rising
- 1/2 cup powdered sugar: Forms the base of a simple glaze that adds a touch of sweetness and a beautiful finished look
- 1 to 2 tbsp milk: Adjusts the glaze consistency to your preference whether you like it thick and spreadable or thin and drizzleable
Instructions
- Wake up the yeast:
- Combine warmed milk yeast and one tablespoon of sugar in your large bowl or stand mixer letting it sit for about five minutes until it becomes foamy and alive
- Build your dough base:
- Add melted butter remaining sugar eggs and salt to the yeast mixture mixing until everything is well combined and homogeneous
- Bring it together:
- Gradually add flour while mixing on low speed until a soft dough forms then knead for six to eight minutes until smooth elastic and slightly tacky
- Let it rise:
- Transfer dough to a lightly oiled bowl cover with a warm damp towel and let rise in a cozy spot for one hour until doubled in size
- Roll it out:
- Punch down gently and roll the dough on a floured surface into a 14 by 18 inch rectangle keeping the thickness as even as possible
- Layer the magic:
- Spread softened butter across the entire surface then evenly spread Nutella on top and sprinkle with chocolate chips leaving a small border at the edges
- Form the spiral:
- Starting from one long edge roll the dough tightly into a log pressing gently as you go then slice into twelve even rolls using a sharp knife or unflavored dental floss
- Second rise:
- Arrange rolls in your greased 9 by 13 inch baking pan cover and let rise for thirty minutes until puffy and nearly doubled
- Bake to golden perfection:
- Preheat oven to 350°F and bake for twenty two to twenty five minutes until golden brown and the centers are set but still soft
- Finish with flair:
- Whisk powdered sugar with milk until smooth then drizzle over warm rolls adding extra chocolate chips if the mood strikes you
Pin It 
Pin It These have become my go to for unexpected guests or just because Tuesday needs to be a little more special. Theres something universally comforting about pulling a pan of warm chocolate swirled rolls from the oven that makes people feel immediately at home.
Making Ahead
You can assemble these rolls the night before cover the pan tightly and refrigerate overnight. In the morning let them sit at room temperature for thirty minutes while the oven preheats then bake as directed. This makes them perfect for holidays or lazy weekend breakfasts when you want maximum reward for minimum morning effort.
Storage Secrets
These rolls are best enjoyed the same day but if you somehow have leftovers store them in an airtight container at room temperature for up to two days. To refresh wrap individual rolls in foil and warm at 300°F for ten minutes bringing back that fresh baked texture.
Serving Suggestions
While absolutely perfect on their own these rolls become next level when served alongside a strong cup of coffee that can cut through the richness. They also pair beautifully with vanilla ice cream for a dessert that walks the line between breakfast and sweet treat.
- Warm slightly before serving even on day two for that just baked experience
- A pinch of flaky sea salt on top creates the most incredible sweet and salty contrast
- Extra Nutella drizzled over the glaze never hurt anyone
Pin It 
Pin It Hope these bring as much joy to your kitchen as theyve brought to mine.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature for 30 minutes before rolling and filling.
- → What's the best way to slice rolls evenly?
Use unflavored dental floss or a very sharp knife. Slide the floss under the log, cross ends over the top, and pull through for clean slices without squishing.
- → Can I freeze unbaked rolls?
Absolutely. After slicing, place rolls in a baking pan, cover tightly, and freeze for up to 3 weeks. Thaw overnight in the refrigerator, then let rise 30 minutes before baking.
- → Why did my dough not rise?
The milk might have been too hot and killed the yeast, or your kitchen was too cold. Ensure milk is warm to the touch (105-110°F) and find a warm, draft-free spot for rising.
- → Can I use regular chocolate chips instead of mini?
Mini chips distribute more evenly throughout the filling, but regular chips work fine. Chop them slightly for better dispersion if desired.
- → How do I store leftover rolls?
Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days and warm individual rolls in the microwave for 15-20 seconds.