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Nutella Swirl Rolls

Nutella swirl rolls are soft, yeasted rolls filled with a generous layer of Nutella and baked until golden brown. The dough rises twice for a fluffy texture, with a warm chocolate-hazelnut center in every spiral.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising and resting 2 hours 25 minutes
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 3.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 0.75 tsp salt
  • 0.75 cup whole milk warmed to 105–110°F
  • 1 egg large
  • 4 tbsp unsalted butter softened
  • 1 tsp neutral oil for greasing the bowl
For the filling
  • 1 cup Nutella

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
  2. Stir in the warm milk and egg, then mix in the softened butter until a shaggy dough forms.
  3. Knead the dough on a clean counter for 8–10 minutes, until smooth, elastic, and slightly tacky.
  4. Lightly coat the bowl with the oil and return the dough to the bowl.
  5. Cover and let rise at room temperature for 1–1 1/2 hours, until doubled in size.
Shape and bake
  1. Line a 9x13-inch baking dish with parchment paper.
  2. Turn the dough onto a clean counter and roll it into a 12x16-inch rectangle.
  3. If the Nutella is firm, microwave it for about 10 seconds until spreadable.
  4. With a 16-inch edge facing you, spread the Nutella over the dough, leaving a 1/2-inch border along the far edge.
  5. Roll the dough away from you into a log.
  6. Cut the log into 12 equal pieces and arrange them cut side up in the prepared dish.
  7. Cover and let rise for 30–45 minutes, until puffy, while the oven heats to 350°F.
  8. Bake for 25–30 minutes, until golden brown and the center roll reaches about 190°F.
  9. Let rest for 10 minutes before serving.

Notes

For neat spirals, spread the Nutella evenly and leave the 1/2-inch border along the far edge. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free chocolate hazelnut spread, plant-based milk, and plant-based butter.