Go Back
Homemade Nutella Stuffed Rolls recipe photo
Print Recipe Save it for later

Nutella Stuffed Rolls

These Nutella Stuffed Rolls are soft, fluffy, and filled with gooey chocolate-hazelnut goodness—perfect for breakfast, snacks, or dessert!
Prep Time30 minutes
Cook Time22 minutes
Total Time52 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Easy, Nutella, Quick, Stuffed Rolls, Sweet
Servings: 12 servings

Ingredients

  • 2 cups milk warmed to activate the yeast
  • 1 teaspoon active dry yeast
  • 1/4 cup sugar
  • 1 stick butter melted
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour up to 6 cups if needed
  • 1 cup Nutella or jam of your choice
  • 1 egg beaten, for brushing over the rolls

Instructions

  • Warm the milk until comfortably warm (about 110°F or 43°C). Stir in the sugar and sprinkle the yeast over the surface. Let it sit for 5-10 minutes until frothy.
  • In a large mixing bowl, combine melted butter, eggs, and salt. Pour in the yeast mixture and stir to combine. Gradually add 5 cups of flour, mixing with a wooden spoon or dough hook. Add more flour if needed until dough is soft but not sticky.
  • Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  • Punch down the risen dough and divide into 12 equal pieces. Roll each into a ball, flatten into discs, place 1 tablespoon Nutella in center, fold edges over filling and pinch to seal. Roll gently to smooth.
  • Place the stuffed rolls seam-side down on a parchment-lined baking sheet, leaving space between. Cover and let rise for 30-45 minutes until puffy.
  • Preheat oven to 350°F (175°C). Brush tops with beaten egg for golden finish. Bake for 18-22 minutes or until golden brown and cooked through.
  • Let rolls cool on a wire rack for a few minutes before serving. Enjoy warm, melty Nutella inside!

Equipment

  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Wooden spoon or dough hook
  • Rolling Pin
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Pastry brush
  • Kitchen Towel or Plastic Wrap

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days; warm before serving to keep soft.
  • Freeze unbaked shaped rolls for longer storage; thaw overnight in refrigerator and allow a second rise before baking.
  • For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter; skip or replace egg wash accordingly.