I honestly thought cinnamon rolls were the best thing in the world (after brownies of course) but um, you guys, it turns out that the very same dough with NUTELLA is the actual bestest thing in the world! Soft, fluffy, buttery with Nutella in every single bite, gooey and nutty and chocolatey. And warm from the oven? Oh god, so good.

Many recipes for Nutella rolls include sugar, cocoa or coffee in the filling but I really don’t think any of that is needed. Nutella is sweet enough by itself, not to mention delicious so it really doesn’t need anything more. Simply spread it all over the very easy dough, roll and bake!

The Nutella can be a little messy to work with, but nothing that you can’t handle. And also, messy is yum! I usually make 12 rolls out of this dough, but 9 work better here. Since Nutella is soft and can ooze out of the dough, it’s difficult to roll it up super tight (unlike with a cinnamon sugar filling) and cut it into small pieces, so 9 larger rolls are easier to cut and work with.

Look at that gooey melty filling!

The dough needs two rises but they are fairly quick and even if it’s very cold where you live right now and the dough takes longer to rise, it’s sooo worth the wait! Each soft bite is just perfection.

Homemade bread is always a really fun, satisfying thing to make and these Nutella rolls are no different! Make a batch and pat yourself on the back 🙂

Nutella Rolls (Eggless)

Soft and fluffy bread rolls filled with gooey Nutella

Prep Time: 20

Cook Time: 20

Total Time: 40

Makes: 9 rolls

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Ingredients

2 and 1/4 tsp active dry yeast
1/2 cup warm water (125 ml)
1/4 cup caster sugar + 1 tsp extra (50 gms)
3 tbsps butter, at room temperature
1/2 tsp salt, (1 tsp if using unsalted butter)
1/2 cup whole milk (125 ml)
3 cups all-purpose flour (360 gms) + 1/2 cup (60 gms) as needed
3/4 cup Nutella, at room temperature (200 gms)

Instructions

In a small bowl, mix the yeast, warm water and 1 teaspoon sugar. Cover with clingfilm and set aside for a 5 to 10 minutes until the yeast has dissolved and the mixture is frothy.
To make the dough, first combine the 1/4 cup sugar, butter, salt and milk in the bowl of a stand mixer fitted with a dough hook. You can also do this by hand in a mixing bowl.
Pour in the yeast mixture and stir to combine. Now add 3 cups of flour and knead on low speed for 3 to 4 minutes. If the dough seems sticky, add the remaining half cup of flour, but depending on how warm it is in your kitchen, you may or may not need all of it, so add it slowly and stop when the dough begins to look soft and pliable. I didn't need any extra flour and since Mumbai is cooler right now, the dough in fact felt a little dry so I added 2 extra tablespoons of milk. This is to say, don't be afraid to trust the feel of the dough!
When the dough leaves the sides of the bowl and begins to form a ball, knead it a few times with your hands. It should spring back slowly when poked with a finger and this is when you know it's ready to rise. Kneading entirely by hand may take a little longer but it's absolutely doable.
Form the dough into a ball and place in a lightly oiled bowl (I just use the mixing bowl). Cover with clingfilm and leave to rise in a warm area for 1 to 2 hours, until doubled. If your kitchen is cold, turn the oven on at its lowest temperature for a few seconds, turn it off, then place the bowl in it for the dough to rise in a warm environment.
In the meantime, lightly grease an 8" square pan, or line it with non-stick baking paper.
When the dough has puffed and doubled in size, lightly flour your kitchen counter or a silicone mat which is more convenient for clean-up.
Punch down the dough to release any air bubbles, then turn it out onto the floured surface or mat. Roll or pat the dough out into a roughly 10x12 rectangle, making sure it's the same thickness all around.
Spread the Nutella over the dough, leaving a half inch border on all sides so the Nutella has some room to spread as your roll the dough.
Starting at the shorter end, slowly roll the dough up as tightly as you can. Slice into 9 even pieces. Don't worry if things get a bit messy.
Place each roll, cut side up, in the prepared pan. Cover with clingfilm and let rise again for 30 minutes to 1 hour, until the rolls are puffy and sticking to each other.
Preheat the oven to 190 C, then remove the clingfilm from the dish.
Bake the rolls for 20 to 25 minutes, until they are browned on top, have risen and smell amaaazing! If they seem to be browning too quickly, lower the temperature to 175 C.
Allow the rolls to cool for 30 minutes, then cut each one out with a sharp knife. Eat immediately! Or let them cool completely on a wire rack and store at room temperature in an airtight tin for 2 days, after which in humid places, they are better stored in the fridge for 4 to 5 days. Reheat as needed. Happy baking!