Nutella Stuffed Rolls
These Nutella Stuffed Rolls are the kind of thing I make when I want a warm, comforting bake that feels a little indulgent but is totally doable on a weeknight. Soft, pillowy dough. A melty center of Nutella. Golden, brushed-on shine. They disappear fast, and that’s exactly how they should.
I test this recipe until the texture is consistent and the steps are reliable. You don’t need special skills—just a bit of patience for the rise. Follow the order and the timing here, and you’ll have bakery-style rolls at home without the fuss.
Below you’ll find a practical shopping list, a clear ingredient breakdown (with notes on what each item does), an exact step-by-step method, and sensible troubleshooting tips I use when I teach friends how to bake these. Let’s get your kitchen smelling like chocolate and butter.
What to Buy
Buy the basics and one good jar of Nutella. For the dough, the staples—flour, milk, butter, eggs, sugar, salt, and yeast—are all you need. If your pantry is short on anything, choose the best-quality Nutella you can find; it’s the star of the center.
Shop notes:
- Milk: whole milk gives better richness. If you prefer, you can use a lower-fat milk, but I’ll note the texture differences later.
- Butter: real butter, not margarine, for flavor and browning.
- Yeast: active dry yeast is called for—check the date on the packet so it’s fresh and frothy.
- All-purpose flour: buy enough—this recipe uses up to 6 cups.
- Nutella: one cup total—this is split among the rolls for pockets of chocolate.
(Nutella Stuffed Rolls): From Prep to Plate
Ingredients
- 2 cups milk (500 ml) — provides hydration and richness to the dough.
- 1 teaspoon active dry yeast — leavens the dough; proof to confirm activity.
- ½ cup sugar — sweetens the dough and helps with browning.
- 1 stick butter (8 tbsp) — adds flavor and tenderizes the crumb.
- 2 eggs — contribute structure and richness.
- ½ teaspoon salt — balances sweetness and strengthens gluten.
- 5½ cups all-purpose flour (up to 6 cups) — builds the dough; add only as needed until the dough is smooth.
- 1 cup Nutella (or jam of your choice) — filling; portioned into teaspoons to make even centers.
- 1 egg (beaten for brushing over the rolls) — creates a shiny, golden finish.
Instructions
- Pour 1/4 cup of the milk into a small microwave-safe cup or bowl and warm it until lukewarm. Stir in the 1 teaspoon active dry yeast and 1 teaspoon of the sugar; mix and let sit 10 minutes until frothy.
- Melt the butter and let it cool slightly. Reserve the remaining whole egg (the ingredient list has an extra egg for brushing) and beat it lightly to make the egg wash; set the beaten egg aside.
- In a large bowl or the bowl of a stand mixer, combine the melted butter and the remaining sugar (the rest of the 1/2 cup). Mix until combined.
- Add the 2 eggs to the butter-and-sugar mixture and beat until the mixture is lighter and uniform.
- Add the frothy yeast mixture, the remaining milk (the rest of the 2 cups), and the 1/2 teaspoon salt to the bowl. Mix until combined.
- Begin adding the all-purpose flour, 1/2 cup at a time, mixing between additions. Use 5 1/2 cups of flour in total and add up to 6 cups only if needed. Stop adding flour when the dough no longer sticks to your hands and is smooth and elastic.
- Turn the dough into a bowl (you can leave the bowl ungreased), cover with a clean damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- When the dough has doubled, preheat your oven to 375°F.
- Punch the dough down. On a lightly floured surface, divide the dough into 6 equal pieces and shape each piece into a ball. Keep the balls covered with plastic wrap or a towel and work with one ball at a time.
- Roll one ball into a circle about 12–14 inches in diameter. Using a pizza cutter or sharp knife, cut the circle into 6 or 8 equal wedges (6 for larger rolls, 8 for smaller). Place about a teaspoon of Nutella (divide the 1 cup Nutella among the wedges) near the wide end of each wedge, then roll each wedge from the wide end toward the point to form a crescent. Repeat with the remaining balls.
- Place the shaped rolls on an ungreased baking sheet, leaving space between them. Brush each roll with the beaten egg reserved for the egg wash.
- Bake in the preheated 375°F oven for about 20 minutes, or until the rolls are golden brown. Remove from the oven and let cool slightly before serving.
Why It Works Every Time
This recipe balances hydration, fat, and sugar so the dough stays soft but handles well. The milk and butter add flavor and tenderness; eggs give structure; the sugar helps with both flavor and crust color. Proofing the yeast in a quarter cup of lukewarm milk confirms the yeast is active before it meets the dough—this avoids failed rises.
The technique of rolling into wedges and tucking a teaspoon of filling near the wide end concentrates the Nutella in a soft pocket rather than leaking everywhere. Brushing with beaten egg gives the roll a professional golden sheen and seals edges slightly for neater pastries.
Healthier Substitutions
If you want to lighten this up a bit without losing the essence:
- Replace up to half the butter with a neutral oil (like light olive oil) for a softer, less rich crumb.
- Use low-fat milk instead of whole milk—expect slightly less tenderness.
- Swap Nutella for a natural hazelnut spread with no added palm oil or added sugar, or use a fruit jam to reduce fat.
- Reduce the sugar by up to 25% if you prefer less sweet rolls; the dough will still rise and brown.
Must-Have Equipment
- Stand mixer with dough hook (optional) — saves elbow grease and gives a consistent dough, but hand-kneading works fine.
- Rolling pin — to roll each ball into the 12–14 inch circle.
- Pizza cutter or sharp knife — for clean wedge cuts without dragging the dough.
- Baking sheet — ungreased per the recipe; a non-stick sheet or parchment works well.
- Small microwave-safe cup or bowl — for proofing the yeast.
Common Errors (and Fixes)
Here are the mistakes I see most often and how to fix them quickly.
Dough too sticky or too dry
Sticky: add flour 1/4 cup at a time while kneading until it clears your hands. Dry and crumbly: add milk, a tablespoon at a time, until it comes together. Follow the recipe’s guidance to use 5½ cups but up to 6 cups only if necessary.
Poor rise
If your dough doesn’t double, the yeast may be old or the proofing temperature was too low. Always proof the yeast in lukewarm milk (not hot). If it doesn’t foam within 10 minutes, start over with fresh yeast.
Nutella leaks during baking
Leakage happens when too much filling is placed at the outer edge or the rolls are overfilled. Use about a teaspoon per wedge and roll from wide end to point, tucking the edge under slightly to seal. Chilling the shaped rolls for 10–15 minutes before baking can also help seal them.
Health-Conscious Tweaks
If you’re mindful of calories or saturated fat, small changes make these rolls friendlier to daily eating without turning them into a health food experiment:
- Use 1/2 cup Nutella mixed with 1/2 cup unsweetened applesauce to lower fat in the filling while keeping moisture and some sweetness.
- Use whole-grain pastry flour for half the flour to add fiber; the texture will be slightly denser but still pleasant.
- Skip the egg wash for a lighter finish; the rolls will still brown moderately from sugar and butter.
Recipe Notes & Chef’s Commentary
Timing matters more than speed here. Let the dough double—rushing this step gives you dense rolls. A good way to judge readiness is the finger-poke test: gently press the dough with a fingertip; if the indentation springs back slowly and incompletely, it’s ready.
When shaping, keep unused dough balls covered. This prevents a skin from forming and keeps the texture even. Work one ball at a time so the rest remain relaxed and easy to roll. If you like, sprinkle a few rolls with coarse sugar before baking for a pretty finish.
About the filling: dividing 1 cup of Nutella among 36–48 wedges (depending on 6 or 8 wedges per ball) gives small pockets of flavor rather than a single molten core. If you want more Nutella per roll, measure carefully and expect more risk of leakage during baking.
Prep Ahead & Store
Make-ahead options:
- After shaping and brushing with egg wash, you can refrigerate the tray (covered) overnight and bake the next morning. Allow an extra 10–20 minutes baking time from chilled, and bring to room temperature for 15 minutes before baking if possible.
- Freeze unbaked shaped rolls on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding about 10–15 minutes to the bake time; tent with foil if the tops brown too quickly.
Storage:
- Room temperature in an airtight container for 1–2 days.
- Reheat in a 325°F oven for 5–7 minutes to refresh if they’ve gone a bit stale; avoid microwaving long stretches as that makes them chewy.
(Nutella Stuffed Rolls) Q&A
Q: Can I use instant yeast instead of active dry?
A: Yes. If using instant yeast, you can mix it directly with the dry ingredients and skip the proofing step, but I still recommend dissolving a small amount in the lukewarm milk to confirm activity if the yeast is older.
Q: My rolls brown too fast. What now?
A: Reduce oven temperature by 10–15°F and bake a few minutes longer. You can also tent with foil partway through baking to prevent over-browning while letting the interior cook through.
Q: Can I make these vegan?
A: You’d need to swap the milk for plant milk, use a plant-based butter substitute, and use an egg wash alternative (like aquafaba or a plant milk and oil mix) for brushing. Texture and browning will differ, so expect some trial and error.
Q: How do I know when the rolls are done?
A: They should be uniformly golden and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center of a roll should read around 190°F for fully baked enriched dough.
See You at the Table
These Nutella Stuffed Rolls are straightforward enough for a cozy weekend bake and special enough for a weekend brunch. Follow the steps, keep an eye on hydration when adding flour, and trust the proof. Serve warm, maybe with coffee or a simple fruit salad, and enjoy the tiny pockets of hazelnut-chocolate bliss.
Tell me how they turn out—did you make them with jam instead of Nutella? I love hearing what readers try and tweak. Happy baking.
Nutella Stuffed Rolls
Ingredients
Ingredients
- 2 cupsmilk 500 ml
- 1 teaspoonactive dry yeast
- 1/2 cupsugar
- 1 stickbutter (8 tbsp)
- 2 eggs
- 1/2 teaspoonsalt
- 5 1/2 cupsall-purpose flour up to 6 cups
- 1 cupnutella or jam of your choice
- 1 egg beaten for brushing over the rolls
Instructions
Instructions
- Pour 1/4 cup of the milk into a small microwave-safe cup or bowl and warm it until lukewarm. Stir in the 1 teaspoon active dry yeast and 1 teaspoon of the sugar; mix and let sit 10 minutes until frothy.
- Melt the butter and let it cool slightly. Reserve the remaining whole egg (the ingredient list has an extra egg for brushing) and beat it lightly to make the egg wash; set the beaten egg aside.
- In a large bowl or the bowl of a stand mixer, combine the melted butter and the remaining sugar (the rest of the 1/2 cup). Mix until combined.
- Add the 2 eggs to the butter-and-sugar mixture and beat until the mixture is lighter and uniform.
- Add the frothy yeast mixture, the remaining milk (the rest of the 2 cups), and the 1/2 teaspoon salt to the bowl. Mix until combined.
- Begin adding the all-purpose flour, 1/2 cup at a time, mixing between additions. Use 5 1/2 cups of flour in total and add up to 6 cups only if needed. Stop adding flour when the dough no longer sticks to your hands and is smooth and elastic.
- Turn the dough into a bowl (you can leave the bowl ungreased), cover with a clean damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- When the dough has doubled, preheat your oven to 375°F.
- Punch the dough down. On a lightly floured surface, divide the dough into 6 equal pieces and shape each piece into a ball. Keep the balls covered with plastic wrap or a towel and work with one ball at a time.
- Roll one ball into a circle about 12–14 inches in diameter. Using a pizza cutter or sharp knife, cut the circle into 6 or 8 equal wedges (6 for larger rolls, 8 for smaller). Place about a teaspoon of Nutella (divide the 1 cup Nutella among the wedges) near the wide end of each wedge, then roll each wedge from the wide end toward the point to form a crescent. Repeat with the remaining balls.
- Place the shaped rolls on an ungreased baking sheet, leaving space between them. Brush each roll with the beaten egg reserved for the egg wash.
- Bake in the preheated 375°F oven for about 20 minutes, or until the rolls are golden brown. Remove from the oven and let cool slightly before serving.
Equipment
- Mixing Bowl
- Stand mixer (optional)
- microwave-safe cup or bowl
- Oven
- Baking Sheet
- pizza cutter or sharp knife
- plastic wrap or clean towel
Notes
These can be frozen after you make them. Reheat them in the microwave.
These would be great filled with fruit jam, or even a mixture of Nutella and jam.
If the dough doesn’t rise, check the expiry date of your yeast. I keep my yeast in the freezer to help it last longer.
