Description
These Nutella Chocolate Pillowy Rolls are soft, fluffy, and irresistibly gooey treats filled with rich Nutella and chocolate chips. Perfect for breakfast or dessert, they’re homemade sweet rolls with a decadent chocolate twist that are sure to delight any chocolate lover.
Ingredients
Scale
Dough
- 3½ tablespoons warm water (50g)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 large egg
- 3½ tablespoons milk (50g)
- 2 tablespoons soft butter (30g)
- 2 cups all-purpose flour (260g)
- ¼ cup sugar (50g)
Filling and Topping
- â…“ cup Nutella (100g)
- ¼ cup chocolate chips (50g)
- Splash of heavy cream
- 3 tablespoons mini chocolate chips (40g)
- Optional: butter for brushing rolls post-baking
Instructions
- Activate yeast: Mix the warm water, active dry yeast, and 1 tablespoon of granulated sugar in a small bowl. Let the mixture sit for about 10 minutes until foamy, indicating that the yeast is active.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour and the remaining ¼ cup sugar. If using instant yeast, add it during this step instead of activating separately.
- Combine ingredients: To the dry ingredients, add the milk, egg, softened butter, and the foamy yeast mixture. Stir until a shaggy dough forms.
- Knead the dough: Knead the dough either by hand or with a stand mixer for 10 to 15 minutes until the dough becomes smooth, elastic, and no longer sticky to touch.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 90 minutes or until it has doubled in size.
- Shape the rolls: Roll out the risen dough on a floured surface to about ¼-inch thickness. Evenly spread the Nutella over the rolled dough and sprinkle with the chocolate chips.
- Form the log and slice: Tightly roll the dough into a log starting from one edge. Use dental floss or kitchen string to slice the log into 6 equal-sized rolls without squishing them.
- Prepare for second rise: Place the rolls into a greased baking pan spaced evenly. Add a splash of heavy cream at the bottom of the pan to keep the rolls moist during baking. Sprinkle the mini chocolate chips on top. Let the rolls rest and rise for another 30 minutes.
- Bake: Preheat the oven to 374°F (190°C). Bake the rolls for 15 to 17 minutes until they turn golden brown and cooked through.
- Finish and serve: Optionally, brush the warm rolls with melted butter for an extra glossy finish. Serve immediately while warm and gooey for the best experience.
Notes
- Ensure the water used to activate the yeast is warm but not hot, ideally around 105°F (40°C), to avoid killing the yeast.
- Using dental floss to slice the dough log prevents squashing the rolls and helps achieve even segments.
- Allowing the rolls to rest for the second rise is critical for soft, pillowy texture.
- The splash of heavy cream at the base during baking adds moisture and richness.
- These rolls are best enjoyed fresh but can be reheated gently in the oven or microwave.
- For a dairy-free version, substitute milk, butter, and heavy cream with plant-based alternatives.
