Nutella Stuffed Rolls Recipe: Buttery Swirls and Chocolate Bliss

This Nutella stuffed rolls recipe transforms simple dough into golden, flaky layers filled with rich chocolate-hazelnut bliss—perfect for satisfying sweet cravings without the fuss of pastries.

The secret lies in a precise dough ratio and gentle rolling technique that creates those signature buttery swirls while keeping the Nutella filling gooey and centered. I developed this method after years of testing, ensuring every bite delivers that perfect balance of crispy edges and tender, chocolate-kissed layers.

What makes these rolls truly special is their restaurant-quality texture—achieved through a cold dough rest and careful layering that prevents soggy centers. The dough comes together in just 15 minutes of active work, then rests while you prep the filling, making this a surprisingly efficient dessert for any occasion.

Whether you're hosting a brunch or craving an afternoon treat, these rolls deliver instant indulgence with minimal effort.

By the time they emerge from the oven, you'll have golden-brown rolls with crispy, flaky layers that practically melt in your mouth. The Nutella filling stays warm and gooey, creating pockets of chocolate-hazelnut goodness in every bite.

The aroma alone will have everyone gathering around your kitchen, and the presentation—with those perfect swirls—makes them look as impressive as they taste.

Serve warm with a dusting of powdered sugar or a drizzle of melted chocolate for extra elegance. These rolls freeze beautifully too, so you can make a batch ahead for spontaneous dessert moments. Let's get baking—your taste buds will thank you.

Ingredients for nutella rolls

Eight ingredients transform into golden, flaky Nutella rolls that taste like a bakery secret.

The butter is non-negotiable—Plugrá or Land O'Lakes unsalted work best, straight from the fridge in cubes. King Arthur flour gives the flakiest layers, but any all-purpose will do. The Nutella? Original flavor only—none of that hazelnut spread nonsense. Pro tip: Warm the milk to 110°F before adding yeast, or it won't activate. I always double-check the yeast expiration date—nothing worse than dough that won't rise. For the chocolate chips, Ghirardelli dark melts perfectly and adds that extra decadent touch.

No Nutella? Equal parts melted chocolate and hazelnut butter works in a pinch, though it won't be quite the same. Short on vanilla? Almond extract at half the amount gives a similar warmth. The dough needs to rest at least 1 hour—this is where the magic happens. Skimp on the cold butter cubes, and your rolls will be tough. For the filling, spoon the Nutella into a piping bag with a small tip for neat swirls. No piping bag? A plastic bag with a corner snipped works too. The powdered sugar? Confectioners' sugar only—granulated won't dissolve properly.

These rolls keep 3 days in an airtight container at room temperature, but honestly? They disappear in hours. For make-ahead magic, freeze unbaked rolls on a tray, then transfer to a bag. Bake straight from frozen—just add 5 extra minutes. The best part? Reheat in the oven for 5 minutes to restore that buttery crunch. Trust me, the first bite out of the oven is worth the wait—crispy, flaky, and oozing Nutella in every bite.

Step-by-step instructions for Nutella stuffed rolls recipe

Here's how to create flaky, golden rolls stuffed with gooey Nutella perfection!

In a large mixing bowl, combine the 4 cups All-Purpose Flour, 2 tsps Instant Yeast, 0.5 tsp Salt, and 0.25 cup Granulated Sugar. Mix gently to distribute the dry ingredients evenly. Create a well in the center and add the 1 whole Large Eggs (at room temperature) and 0.25 cup warm Milk.

Using a wooden spoon or dough whisk, gradually incorporate the wet ingredients into the dry mixture until a shaggy dough begins to form. Once combined, turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—add more flour 1 tablespoon at a time if needed. This kneading develops gluten, which gives your rolls that signature flaky texture.

Shape the dough into a ball, place it back in the mixing bowl, and lightly coat the surface with 2 tbsp Melted Butter. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size. You'll know it's ready when the dough puffs up noticeably and leaves an indent when pressed gently with a finger.

Once the dough has risen, punch it down to release the air and divide it into 8 equal portions (about 6 ounces each). Roll each portion into a 12-inch long rectangle on a floured surface, keeping the edges slightly thicker than the center. This creates that beautiful, flaky layering we're after.

Spread 2 tablespoons of Nutella evenly over the center of each rectangle, leaving about ½ inch of bare dough on the long sides. This ensures the filling stays contained when we roll them up. If using, sprinkle 1 tablespoon of Dark Chocolate Chips over the Nutella for extra richness. Fold the long sides inward first, then roll tightly from the bottom up, pinching the seam to seal.

Place the stuffed rolls seam-side down on a parchment-lined baking sheet, spacing them about 1 inch apart. Brush the tops lightly with 1 tablespoon of Melted Butter and sprinkle with 1 tablespoon of Powdered Sugar. This creates a beautiful caramelized crust and adds a touch of sweetness. Cover the baking sheet loosely with a towel and let the rolls rise for 30-45 minutes until puffy and nearly doubled in size.

Preheat your oven to 375°F and bake the rolls for 18-22 minutes until they're golden brown on top. The edges should be slightly crisp, and you should smell that irresistible Nutella aroma filling your kitchen. For the last 2 minutes, increase the oven temperature to 400°F to intensify the browning and caramelization.

If you prefer extra gooey rolls, you can bake them for just 15-18 minutes at 375°F—they'll finish cooking as they cool. Remove the rolls from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period allows the filling to set slightly, making them easier to slice.

For an extra-special touch, brush the warm rolls with a mixture of 1 tsp Vanilla Extract and 1 tablespoon warm Milk, then dust with additional Powdered Sugar. Serve them warm with a cup of coffee or hot chocolate for the ultimate indulgence!

Dietary considerations for nutella rolls

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Add 1 teaspoon xanthan gum to help bind the dough.

The dough will be slightly stickier, so use extra flour on your surface. Keep in mind the texture will differ—expect less flakiness but still delicious rolls. 🌾

Dairy-Free Options

Nutella contains dairy, so for a dairy-free adaptation, use a vegan chocolate-hazelnut spread like Nocciolata or make your own by mixing ½ cup melted dairy-free chocolate chips with ¼ cup hazelnut butter.

Replace the butter in the dough with vegan butter like Miyoko’s, and use plant-based milk for the recipe. The flavor will still be rich and satisfying!

Lower Sugar Versions

To reduce sugar, cut the granulated sugar in the dough to ¼ cup and replace ½ of the Nutella with sugar-free chocolate hazelnut spread. Use erythritol or monk fruit sweetener instead of powdered sugar for dusting.

For extra richness, add 1 teaspoon vanilla extract to enhance flavor without added sugar. These rolls will still taste indulgent but with fewer refined carbs. 💛

Nut-Free Substitutions

If hazelnuts are a concern, swap the Nutella for a chocolate peanut butter filling (use 1 cup creamy peanut butter mixed with 2 tablespoons melted dairy-free chocolate). For a nut-free chocolate spread, try Enjoy Life Chocolate Hazelnut Spread, which is free from top allergens.

The flavor profile changes slightly but keeps the same gooey, decadent quality.

Vegan-Friendly Adjustments

For a fully vegan version, use a plant-based egg substitute like 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken). Replace the butter with vegan butter and the milk with unsweetened almond or oat milk.

The dough will still rise beautifully, and the rolls will maintain their flaky texture. Pair with vegan hot chocolate for a fully plant-based treat! ✨

Frequently asked questions