Nutella Cinnamon Rolls – The Stay At Home Chef

This one goes out to all the Nutella lovers like us! These rolls take everyone’s favorite hazelnut spread and transform it into a gooey, chocolaty masterpiece. From the pillowy soft dough to the rich Nutella swirl and the irresistible Nutella glaze on top, this recipe is pure decadence.

Nutella lovers may also want to get a quick fix with our Nutella Fruit Dip or indulge further with our Nutella Stuffed Churro Cookies.

We’ve paired our famous melt-in-your-mouth cinnamon roll dough with not one, but two layers of Nutella goodness. We’ve swirled copious amounts into the rolls and then drizzled even more on top as a creamy glaze. With overnight and make-ahead options you can bake fresh rolls first thing in the morning.

Ingredient Notes

• Warm Milk (100-110°F): Aim for a warm, bathwater-like feel. Whole or 2% milk works best, though milk alternatives are fine. Use a thermometer if unsure.
• Instant Dry Yeast: Instant yeast doesn’t need to be activated beforehand. If you only have active dry yeast just allow an extra 10–15 minutes of rising time.
• Salted Butter: If you only have unsalted butter, add a pinch of salt. Ensure it’s at room temperature.
• All-Purpose Flour: Bread flour can also be used. It gives it a slightly chewier crumb.
• Nutella: Soften the Nutella slightly by microwaving for 10-15 seconds to make spreading easier.
• Brown Sugar: Either light or dark brown sugar works.
• Ground Cinnamon: Use a high-quality cinnamon for best results.
• Cream Cheese: Make sure it’s softened for a smooth, creamy glaze.
• Powdered Sugar: Add it in half a cup at a time. More powdered sugar makes for a thicker frosting. How thick you make it is a matter of personal preference. Some like a glaze while others like a spreadable frosting.

Feel of the Dough

The amount of flour added in dough making always varies just a little bit so it’s helpful to go by feel. The dough should be soft, slightly sticky, and easy to handle. It should just barely pull away from the sides of the bowl without clinging. Adding too much flour will make the dough stiff, resulting in tougher rolls. Aim for a dough that feels soft and pillowy to the touch—that’s the secret to perfectly fluffy cinnamon rolls!

Frosting Consistency

How thick or thin you make the glaze is a matter of personal preference—some enjoy a light glaze, while others prefer a rich, frosting-like topping. It’s your choice!

For a thinner glaze: Use less powdered sugar and, if needed, add 1 to 2 tablespoons of milk or heavy cream. This creates a drizzly consistency that lightly coats the cinnamon rolls.

For a thicker, spreadable frosting: Use all 1 1/2 cups of powdered sugar. This results in a denser, creamy frosting that holds its shape when spread over the rolls. To have it retain its shape completely, wait until the rolls are completely cooled before frosting.

No Stand Mixer? No Problem!

You can always knead your dough by hand the old-fashioned way. Start out by stirring with a spoon until it becomes too difficult to stir. Then, turn the dough out onto a clean surface and knead it with your hands, gradually adding in more flour and folding, pressing, and working the dough (kneading) until you have a soft and smooth dough ball that is tacky, but not sticky enough to stick to your hands. 

Rolling and Cutting

When rolling the dough, make sure it’s rolled tightly to prevent air pockets and keep the filling secure. Once rolled, use a sharp knife or unflavored dental floss for clean, precise cuts.

For the knife method, use a serrated knife to gently saw through the dough. Avoid pressing too hard to prevent squishing the rolls.

With dental floss, slide it under the roll, cross the ends over the top, and pull tight for a perfect cut without flattening the dough.

Make-Ahead Instructions

Overnight Instructions
After filling, rolling, cutting, and placing each Nutella roll into the pan, cover it with plastic wrap and place it in your refrigerator. The next day, remove them from the fridge. Allow them to sit at room temperature to rise for 45 minutes to 1 hour before baking.

Freezer Instructions
Roll and cut your cinnamon rolls and place them several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking, about 2 hours.