Chocolate Nutella Cinnamon Rolls

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Deep, rich, and pillowy chocolate rolls are filled and topped with Nutella spread for the ultimate hazelnut chocolate cinnamon roll.

There's nothing quite like the aroma of freshly baked rolls filling your kitchen, and when those rolls are infused with the luscious richness of Nutella and cocoa, you're in for a truly chocolaty treat. These Decadent Chocolate Nutella Cinnamon Rolls are a perfect combination of fluffy dough and irresistible chocolate hazelnut goodness. Whether you're baking them for a special occasion or just to satisfy your sweet tooth, these rolls are bound to be a hit. Let’s make them. 

Ingredients:

For the Dough:

• 1 ¼ Ounce Pack of instant or dry active yeast
• ⅓ cup granulated sugar
• 1 ⅓ cups Whole Milk, warmed to about 110°F
• ⅔ cup salted butter, softened to room temperature
• 2 Large Eggs, room temperature
• 1 Teaspoon Salt
• ¾ cup unsweetened cocoa powder, sifted
• 2 tablespoon black cocoa powder, sifted
• 4 cups All-Purpose Flour, plus more for dusting and rolling the dough out
• ⅓ cup heavy cream, for pouring over the risen rolls prior to baking

For the Filling:

• ½ cup salted butter, softened to room temperature
• ⅓ cup dark brown sugar
• ⅓ cup Nutella, slightly softened
• 1 tablespoon ground cinnamon

For the Nutella Glaze:

• 2 tablespoon salted butter, softened to room temperature
• ⅓ cup Nutella, slightly softened
• 1 cup sifted C&H powdered sugar
• ½ tablespoon pure vanilla paste
• 2 tablespoon half and half (optional)

Extra Nutella for swirl

Ferrero Rocher for garnish (optional)

Instructions:

For the Dough:

In the bowl of your standing mixer, combine yeast, sugar, and ½ cup of warmed milk. Let it sit for 10-20 minutes until frothy.

In a medium-sized bowl, mix the flour and sifted cocoa powders together.

To the yeast mixture, add the remaining milk, softened butter, eggs, salt, and a cup of the flour/cocoa mixture.

Attach the paddle to your mixer and gradually add the rest of the flour mixture until a soft dough forms.

Knead the dough in your mixer on low for 5 minutes or by hand on a floured surface for 5-8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 ½ - 2 hours or until it has doubled in size.

For the Filling:

Combine softened butter, brown sugar, Nutella, and cinnamon in a bowl, mixing until you have a smooth paste.

Assembling the Rolls:

Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface, about ¼-inch thick.

Spread the Nutella filling evenly over the dough.

Cut the dough into twelve equal slices and roll each piece up individually. Alternatively, roll the dough into a log and cut it into 12 equal slices.

Place the slices in a greased 9x13-inch baking dish and cover with a kitchen towel. Let the rolls rise for another 30 minutes.

Baking:

Preheat your oven to 350°F (175°C).

Before baking, pour ⅓ cup of heavy cream over the risen rolls.

Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.

For the Nutella Glaze:

While the rolls are baking, prepare the glaze by beating together softened butter, Nutella, powdered sugar, vanilla paste, and half and half until smooth and creamy.

Finishing:

Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the tops of each roll. Swirl with additional Nutella if desired and garnish with chopped hazelnuts or a Ferrero Rocher candy.

Serve these chocolate Nutella rolls warm and enjoy the divine decadence!

Conclusion:

These Decadent Chocolate Nutella Cinnamon Rolls are a celebration of rich flavors and soft, pillowy dough. They're perfect for breakfast, brunch, or dessert. The combination of chocolate and Nutella is simply irresistible, and the Nutella glaze adds an extra layer of sweetness. Whether you're a seasoned baker or just starting, give this recipe a try and treat yourself to a delightful, indulgent experience. Enjoy!

Dietary substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and its cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for in this recipe. 

Nutiva is a great alternative to Nutella if you want or need a vegan hazelnut cocoa spread. 

If you loved these Chocolate Nutella Cinnamon Rolls, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS- Try my Homemade Classic Cinnamon Rolls or my Biscoff Cinnamon Rolls for more cinnamon roll goodness!