There’s something utterly magical about sinking your teeth into warm, fluffy rolls melting with rich chocolate and just the right hint of spice. This Chocolate Cinnamon Rolls with Nutella Icing Recipe combines soft dough with a luscious chocolate filling and a dreamy Nutella glaze that’ll make your kitchen smell like heaven.
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Why You'll Love This Recipe
I’ve made my fair share of cinnamon rolls but adding chocolate to the filling and Nutella to the icing takes things to a whole new level. Each bite is like a cozy hug with just the right amount of sweetness and chocolatey goodness that nobody can resist.
- Fluffy, tender dough: The secret tangzhong method makes sure your rolls stay soft and fresh for days.
- Chocolatey richness: Using a blend of chocolate hazelnut spread and cocoa powder in the filling creates a deep, indulgent flavor.
- Nutella icing magic: This glaze is silky smooth, perfectly sweet, and elevates these rolls to dessert status.
- Impress your guests: These rolls look and smell bakery-worthy, but you can make them in your own kitchen!
Ingredients & Why They Work
Every ingredient in this recipe is carefully chosen to create the perfect balance of fluffy dough, sweet and spiced filling, plus that irresistible Nutella glaze. I recommend quality bread flour for texture and a good hazelnut spread to boost flavor.
- Bread flour: Has a higher protein content for strong gluten development, crucial for that soft but sturdy roll structure.
- Instant yeast: Fast-acting and reliable for a steady rise without fuss.
- Heavy cream and whole milk: Add richness and moisture, contributing to the soft crumb.
- Vanilla paste or extract: Elevates the dough with a warm, mellow aroma.
- Tangzhong: This cooked flour-water mixture keeps the rolls incredibly moist and fluffy.
- Unsalted butter: Both in the dough and filling for a creamy, luxurious texture.
- Light brown sugar: Adds that deep molasses flavor to the filling.
- Chocolate hazelnut spread: A key flavor powerhouse in both filling and icing—you can swap brands but I love something with real hazelnut flavor.
- Dark cocoa powder: Boosts chocolate depth without overpowering sweetness.
- Powdered sugar: Ensures the icing is smooth and silky.
- Whole milk for icing: Helps create the perfect drizzle consistency.
Make It Your Way
One of the best things about this Chocolate Cinnamon Rolls with Nutella Icing Recipe is how easy it is to tweak. I often vary the filling by adding chopped toasted hazelnuts for extra crunch, and sometimes sprinkle cinnamon sugar on top before baking for more spice.
- Nut-free option: Swap Nutella for a simple cocoa and butter filling if allergies are a concern, and use a vanilla glaze instead of Nutella icing.
- Extra gooey: Add mini chocolate chips to the filling; they melt perfectly and surprise each bite with little pockets of chocolate.
- Seasonal twist: Stir in a pinch of cayenne or chili powder to the cocoa filling for a warm kick that’s perfect in winter.
Step-by-Step: How I Make Chocolate Cinnamon Rolls with Nutella Icing Recipe
Step 1: Make the Tangzhong for ultra soft rolls
This might sound fancy, but tangzhong is just a cooked flour-water paste that locks in moisture and keeps your rolls soft for days. Whisk together your bread flour and water in a small saucepan over medium heat, stirring constantly. After about 4-5 minutes, you’ll see it thicken into a smooth paste. Scrap it out, let it cool, and trust me, it’s a game changer.
Step 2: Mix and knead the dough
Combine your dry ingredients in a bowl normally the flour, sugar, yeast, and salt. Then add the cream, milk, egg, vanilla, plus the tangzhong. Knead everything together until you get a rough dough ball, then add softened butter a bit at a time. Kneading for about 10 minutes makes the dough smooth and elastic – it should bounce back when you poke it.
Step 3: Let the dough rise and prep the filling
After shaping your dough into a ball, cover it and let it rest until doubled in size. While it’s rising, mix together your filling ingredients — butter, brown sugar, Nutella, cocoa powder, and salt. This combo is rich, sweet, and perfectly chocolatey.
Step 4: Roll out, spread filling, and roll
Flour your surface and roll out the dough into a big rectangle. Spread your chocolate filling evenly over the surface, leaving a clean border on one edge. Then carefully slice the dough into 12 strips and roll each tightly away from you. Arrange the rolls in a baking pan and cover them to rise again until about doubled.
Step 5: Bake and prepare the Nutella icing
Bake the rolls at a gentle 325°F (162°C) for 25-35 minutes, until they’re golden and puffed. While they bake, whisk together powdered sugar, Nutella, milk, and vanilla to make the silky glaze that’s truly the crown jewel of these rolls.
Step 6: Cool and drizzle with icing
Let the rolls cool slightly so the icing doesn’t melt completely and pool at the bottom (unless you like that!). Then drizzle or spread the Nutella icing over the warm rolls. Serve fresh, and watch them disappear fast.
Top Tip
From the countless batches I've baked, a few simple tips can really help you master these rolls and avoid common pitfalls — trust me, the effort really pays off!
- Measure flour correctly: Using the spoon-and-level method or better yet, a kitchen scale, ensures your dough isn’t too dry or tough.
- Don’t rush the rises: Good things come to those who wait — letting the dough double properly makes the fluffiest rolls.
- Knead well but gently: Developing gluten gives structure but be patient; overworking can make dough tight and hard.
- Use room temperature ingredients: It helps the dough come together smoothly and activates yeast evenly, for consistent rising.
How to Serve Chocolate Cinnamon Rolls with Nutella Icing Recipe
Garnishes
I like to sprinkle chocolate pearls and a few chocolate shavings on top of the icing for some texture and extra indulgence. Sometimes, a tiny pinch of flaky sea salt adds that perfect contrast to balance the sweetness.
Side Dishes
Pair these rolls with a cup of freshly brewed coffee or a bold hot chocolate to double down on the cozy vibe. For brunch, a side of fresh berries or a light fruit salad adds a refreshing touch.
Creative Ways to Present
For gatherings or holiday mornings, I arrange these rolls on a tiered dessert stand or in a rustic basket lined with a colorful cloth. You could even gift them wrapped with a ribbon—who wouldn’t love receiving homemade chocolate cinnamon rolls?
Make Ahead and Storage
Storing Leftovers
I keep leftover rolls in an airtight container on the counter for up to two days, but honestly, they rarely last that long. If you want to save them longer, refrigerating works great—just let them come back to room temp or warm slightly before eating.
Freezing
These rolls freeze beautifully! After baking and cooling, I wrap them tightly in plastic wrap and place them in a freezer bag. When I want a treat, I thaw them overnight and warm gently in the oven.
Reheating
To reheat, I cover the rolls with foil and warm at 300°F for about 10-15 minutes. This keeps them moist and soft. A quick zap in the microwave also works if you’re in a hurry, just add a small dab of butter or fresh icing to refresh.
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