Nutella Swirl Rolls
When you cut into one of these rolls, the best part is seeing the Nutella spiral hold its shape instead of disappearing into the dough. I keep the dough soft…
By Ava
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Reading time: 8 min
Tip: save now, make later.
When you cut into one of these rolls, the best part is seeing the Nutella spiral hold its shape instead of disappearing into the dough. I keep the dough soft and let it rise fully before rolling, so the finished rolls bake up tender with a clear chocolate-hazelnut center. These Nutella Swirl Rolls make a pan of 12, and the dough is straightforward to work by hand.
The filling is rich, so the dough doesn’t need to be heavily sweetened. Whole milk, egg, and softened butter make it supple enough to roll without turning it into a heavy, overly sweet pastry. Give the dough time to rise, spread the Nutella in an even layer, and you’ll have soft rolls with golden tops and ribbons of chocolate in every bite.
Kitchen Note
If the Nutella feels firm, give it about 10 seconds in the microwave, then stir and check it before heating it again. You want it easy to spread, not hot or runny.
Save these Nutella Swirl Rolls for a bake with soft dough, golden tops, and a rich chocolate-hazelnut spiral.
Why These Rolls Need a Gently Sweet Dough
Nutella brings plenty of sweetness and richness to the center of each roll, so the dough has a different job: it needs to support that filling without competing with it. The modest amount of sugar in the dough keeps the rolls gently sweet, while the milk, egg, and butter make the crumb tender. That balance is what keeps a bite from feeling like a mouthful of filling wrapped in sugar.
There’s also a practical reason to keep the filling in a distinct layer. Once the dough is rolled into a log, every cut exposes a spiral of spread through the roll. An even layer gives you that pattern throughout the pan, rather than a thick pocket in one spot and barely any filling in another. The dough should be pliable enough to roll neatly, but not so soft that the log loses its shape when you cut it.
The Ingredients That Keep the Nutella Swirl in Balance
- All-purpose flour — It gives the dough enough structure to hold the filling while keeping the rolls tender. The everyday store-brand bag works well; measure without packing the flour so the dough doesn’t start out too dry.
- Instant yeast — This can be mixed straight into the dry ingredients, which keeps the dough process simple. Check that the yeast is fresh; old yeast may leave the dough slow to rise.
- Whole milk — Whole milk adds richness and helps make a soft crumb. Two-percent milk can replace it in the same amount, though the rolls will be a little less rich.
- Large egg — The egg contributes tenderness and helps the dough hold together as you roll and slice it. Use a large egg for the intended balance; a smaller egg leaves less moisture in the dough.
- Unsalted butter — Softened butter blends into the dough more evenly than cold butter. It should yield when pressed but shouldn’t look melted or oily.
- Nutella — The filling gives the rolls their chocolate-hazelnut flavor and distinct spiral. Another chocolate-hazelnut spread can stand in at the same amount, though sweetness and thickness vary by brand.
From Soft Dough to Defined Chocolate Spirals
Mix and Knead Until the Dough Turns Elastic
Whisk the flour, sugar, instant yeast, and salt in a large mixing bowl. Stir in the milk warmed to 105–110°F and the egg, then mix in the softened butter until you have a shaggy dough. Knead on a clean counter for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky; adding extra flour too quickly can make the rolls dense.
Let the First Rise Finish Fully
Lightly coat a clean bowl with the neutral oil and return the dough to it. Cover the bowl and leave it at room temperature for 1–1 1/2 hours, until the dough has doubled in size. Go by the size of the dough rather than rushing to shape it at the earliest time; it needs to look noticeably fuller.
Spread, Roll, and Cut the Log
Line a 9×13-inch baking dish with parchment paper, then roll the dough into a 12×16-inch rectangle on a clean counter. With a 16-inch edge facing you, spread the Nutella over the dough and leave a 1/2-inch border along the far edge. Roll the dough away from you into a log, then cut it into 12 equal pieces and arrange them cut side up in the dish.
Give the Rolls Their Final Rise Before Baking
Cover the pan and let the rolls rise for 30–45 minutes, until they look puffy, while the oven heats to 350°F. Bake for 25–30 minutes, until the tops are golden brown and the center roll reaches about 190°F. Let the pan rest for 10 minutes before serving so the rolls settle and the filling isn’t scorching hot.
Easy Ways to Change the Filling or Make Them Dairy-Free
A dairy-free chocolate-hazelnut version
Replace the whole milk and butter with the same amounts of unsweetened oat milk and plant-based butter, and use a dairy-free chocolate-hazelnut spread instead of Nutella. The rolls will still have a soft, enriched texture, though the particular spread may make the filling a little less sweet or more pronounced in hazelnut flavor.
Make the swirl with peanut butter
Use creamy peanut butter in place of the Nutella for a roasted, less chocolate-forward filling. The rolls will taste less sweet and the spiral will be denser, but the same dough and shaping method work well with the swap.
Storage and Reheating
- Refrigerator: Store cooled rolls in an airtight container for up to 3 days. The crumb firms up in the fridge.
- Freezer: Freeze cooled rolls individually wrapped, then keep them in a sealed freezer bag for up to 2 months. Thaw before reheating for the softest texture.
- Reheating: Warm a roll briefly in the microwave until soft and heated through. Avoid prolonged heating, which can make the dough tough and the filling too hot.
Questions That Come Up While Making Nutella Swirl Rolls
Nutella Swirl Rolls
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- Stir in the warm milk and egg, then mix in the softened butter until a shaggy dough forms.
- Knead the dough on a clean counter for 8–10 minutes, until smooth, elastic, and slightly tacky.
- Lightly coat the bowl with the oil and return the dough to the bowl.
- Cover and let rise at room temperature for 1–1 1/2 hours, until doubled in size.
- Line a 9x13-inch baking dish with parchment paper.
- Turn the dough onto a clean counter and roll it into a 12x16-inch rectangle.
- If the Nutella is firm, microwave it for about 10 seconds until spreadable.
- With a 16-inch edge facing you, spread the Nutella over the dough, leaving a 1/2-inch border along the far edge.
- Roll the dough away from you into a log.
- Cut the log into 12 equal pieces and arrange them cut side up in the prepared dish.
- Cover and let rise for 30–45 minutes, until puffy, while the oven heats to 350°F.
- Bake for 25–30 minutes, until golden brown and the center roll reaches about 190°F.
- Let rest for 10 minutes before serving.