Nutella Swirl Rolls

Name: Nutella Swirl Rolls
Prep time: 30 min
Cook time: 27 min
Total time: 212 min
Ingredients: 1 cup whole milk (warmed to 105–110°F); 2.25 tsp active dry yeast; 0.25 cup granulated sugar; 1 egg (large, at room temperature); 4 tbsp unsalted butter (melted and cooled); 1 tsp salt (fine); 4 cup all-purpose flour; 0.75 cup Nutella (at room temperature)

Posted on October 13, 2026

A warm bowl of milk, yeast, and sugar should turn foamy before flour ever enters the bowl; if it stays flat, the rolls won’t get the lift you’re counting on. That small check starts these Nutella Swirl Rolls off right, so the finished spirals bake up soft around a rich chocolate-hazelnut center instead of dense and heavy.

The dough is enriched with egg and butter, which gives it a tender, pillowy bite, but it still needs enough kneading to become smooth and elastic. I let the dough rise until it has doubled rather than relying only on the clock, then roll it into a neat rectangle so every slice has visible swirls and a good share of filling. The baked rolls come out golden, with tender edges and a soft, chocolatey center.

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Kitchen Note

Give the rolls their full 10-minute rest in the pan before serving. The filling is piping hot straight from the oven, and that short pause makes the rolls easier to lift without pulling them apart.

Save these Nutella Swirl Rolls for a soft, golden bake with a chocolate-hazelnut spiral in every slice.

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The Bare Strip That Keeps Nutella Inside the Swirl

When the filling reaches the far edge of the dough, it has nowhere to go as you roll the rectangle into a log. Nutella gets pushed ahead of the dough, smears over the seam, and can squeeze out at the ends when you cut the rolls. Leaving that narrow strip bare gives the dough a clean place to meet and helps the log hold its shape.

The direction of the roll matters, too. With a 16-inch side facing you, the finished log has enough length to divide into 12 rolls without making them unusually thick or skinny. Roll it snugly, but don’t pull so hard that the dough stretches thin around the filling. A steady, even log gives you tidy spirals and helps the rolls bake at a similar pace in the pan.

Why the Dough and Filling Need Different Temperatures

Nutella Swirl Rolls chocolate hazelnut swirls

Whole milk and active dry yeast — The milk needs to be warm enough to wake the yeast without getting hot enough to damage it. Use a thermometer if you’re unsure; the range here is precise for a reason. Fresh yeast matters more than a premium brand, so check the date on the jar or packet.
Egg and butter — The egg adds richness and helps make the crumb tender, while melted butter adds softness. Bring the egg to room temperature so it blends into the milk mixture evenly, and let the butter cool after melting so it doesn’t go into the bowl hot.
All-purpose flour — Its moderate protein level gives these rolls enough structure while keeping them soft rather than especially chewy. A standard store-brand all-purpose flour works well; measure consistently, since packing extra flour into the cups can make the dough stiff.
Nutella — Room-temperature spread glides over the dough without tearing it. A similar chocolate-hazelnut spread can work, though sweetness and thickness vary by brand; avoid using it straight from a cold refrigerator, where it will be difficult to spread in an even layer.

Build the Spiral Without Squeezing Out the Filling

Wake the Yeast Before Adding Flour

Stir the warm milk with the yeast and a spoonful of the sugar, then leave the bowl alone for 5–10 minutes. A foamy surface is the visual sign that the yeast has activated. Whisk in the egg, cooled melted butter, salt, and remaining sugar before stirring in the flour. If the mixture stays flat, pause here rather than kneading a batch that may not rise properly.

Knead Until Smooth, Then Let the Dough Double

Mix with a dough hook on medium-low for 6–8 minutes, or knead by hand on a clean work surface for 8–10 minutes. The dough should look smooth and feel elastic instead of shaggy. Cover it and let it rise at room temperature for 1–1 1/2 hours, until doubled in size. A cooler kitchen may take longer, so use the change in volume as your cue.

Spread and Roll an Even Log

Roll the dough on parchment into a 12×16-inch rectangle, with a 16-inch side facing you. Spread the room-temperature Nutella across the dough, keeping the far long edge clear. Roll the dough tightly toward that edge to form a log, then cut it into 12 equal rolls. Set them cut-side up in a parchment-lined 9×13-inch baking dish.

Proof Until Puffy and Bake Until the Centers Set

Cover the rolls and let them rise for 30–45 minutes, until puffy; heat the oven to 350°F during this rise. Bake for 22–27 minutes, looking for golden tops rather than relying on color alone. Check the center rolls with an instant-read thermometer: they should reach about 190°F. The rolls at the middle of the dish are the best place to check because they bake more slowly than the outer ones.

Two Filling Changes That Give These Rolls a Different Character

Trade the Hazelnut Chocolate for Cookie Butter

Use the same volume of room-temperature cookie butter in place of Nutella. The rolls take on a caramelized, spiced-cookie flavor instead of chocolate and hazelnut; keep the filling layer even so the dough rolls up neatly.

Make a Dairy-Free Batch

Replace the whole milk with unsweetened soy milk, the butter with stick-style vegan butter, and Nutella with a dairy-free chocolate-hazelnut spread. Keep the egg in the dough; this makes the rolls dairy-free, not egg-free. The spread and dough may taste a little different from the original, but the same shaping and baking method works.

Storage and Reheating

Refrigerator: Store cooled rolls in an airtight container for up to 3 days. The dough will firm up in the fridge, and the filling won’t be as soft until reheated.
Freezer: Freeze fully cooled rolls in an airtight container for up to 2 months. Thaw in the refrigerator or at room temperature before warming.
Reheating: Warm individual rolls in the microwave in short bursts, or cover the pan loosely with foil and heat at 300°F until warm. Leaving them uncovered in the oven can dry out the exposed edges.

Questions That Come Up While Making Nutella Swirl Rolls

Can I use instant yeast instead of active dry yeast?+

Yes. Use the same amount of instant yeast, and you can still stir it into the warm milk and sugar mixture. Instant yeast may not look quite as foamy, so pay attention to how the dough rises rather than using foam as your only check.

Why isn’t my dough rising?+

First consider whether the yeast mixture foamed and whether the milk was within the stated temperature range. Yeast that’s old or milk that’s too hot can prevent a good rise. If the kitchen is cool, give the covered dough more time at room temperature and look for it to double before shaping.

How do I cut the log into 12 even rolls?+

Mark the log into 12 sections before cutting so you can adjust the spacing while the whole length is still visible. Use a sharp knife and a gentle sawing motion; pressing straight down can squash the spiral and push the filling toward the cut ends.

Can I leave the egg out of the dough?+

I don’t recommend simply omitting it. The egg contributes moisture and tenderness to this enriched dough, and leaving it out without a replacement changes how the dough handles and bakes. For an egg-free batch, use a formula developed specifically without eggs rather than removing it from this one.

Can I use a different baking dish?+

The 9×13-inch dish gives the 12 rolls room to rise together without spreading too far apart. A substantially smaller dish crowds them, while a larger one leaves more space between rolls and can change how the edges bake. If you use another size, watch the rolls closely and check the center for doneness.