Nutella Cinnamon Rolls – Soft, warm, chocolate-swirled rolls made with a quick dough and a rich Nutella filling. These bake up fluffy, gooey, and perfect for brunch or an easy weekend treat. 

If you’ve ever opened a jar of Nutella with the intention of using “just a spoonful,” you already understand the energy behind these rolls. They’re soft, gooey, and packed with that chocolate-hazelnut swirl. I used my No Yeast Cinnamon Roll Recipe and added chocolate for a delicious twist!

 

The filling melts into the dough in all the right ways! It is sweet, a little fudgy, and just enough cinnamon to keep it cozy. And if you make a batch of Homemade Nutella, they get even better in a way that feels unfair to every store-bought pastry.

These are weekend-morning, brunch-with-friends, “I just want something comforting” rolls, and they hit that mood every single time. And they are ready in less than an hour with no yeast involved!

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Nutella
• Cinnamon
• Mini Chocolate Chips
• All-Purpose Flour
• Sugar
• Baking Powder
• Baking Soda
• Salt
• Buttermilk – don’t worry if you don’t have any on hand. Use my Homemade Buttermilk swap and you are good to go!
• Butter
• Cream Cheese
• Vanilla Extract
• Milk
• Powdered Sugar

How To Make Nutella Cinnamon Rolls

1. Mix the dry ingredients – Combine the flour, sugar, baking powder, baking soda, and salt to form the base of the dough.
2. Stir in the wet ingredients – Add the buttermilk and melted butter, gently bringing the dough together without overworking it.
3. Knead and shape the dough – Turn the dough onto a floured surface, knead briefly, and roll it into a rectangle.
4. Add the filling – Spread Nutella over the dough, then sprinkle on cinnamon and chocolate chips, keeping a clean border around the edges.
5. Roll and slice – Roll the dough into a tight log, pinch to seal, and cut into eight even pieces.

6. Arrange and bake – Place the rolls in a greased pie plate, brush with butter, and bake until golden.
7. Prepare the icing – Beat together powdered sugar, butter, cream cheese, vanilla and milk, adjusting the consistency as needed.
8. Finish and serve – Let the rolls rest briefly, drizzle with icing, and serve warm.

Recipe Tips & Tricks

• Work the dough lightly – Over-kneading makes the rolls tough. Stop as soon as the dough comes together smoothly.
• Use slightly cooled—not hot—butter – If the melted butter is too warm, it can change the dough’s texture and make it harder to roll.
• Warm the Nutella slightly – A quick 5–10 seconds in the microwave makes it easier to spread without tearing the dough.
• Leave a clean border – Keeping a bare edge around the rectangle helps prevent the filling from leaking out during rolling.
• Chill the log before slicing – If you want perfectly round rolls, a few minutes in the freezer firms the dough and makes cutting even spirals much easier.
• Cut with a sharp, non-serrated knife – A smooth blade gives cleaner cuts and helps the rolls keep their shape.
• Adjust icing thickness as needed – Add more milk for a drizzle or more powdered sugar for a thicker frosting.
• Try fun mix-ins – Swap mini chocolate chips for chopped hazelnuts, toffee bits, or white chocolate for a different flavor profile.

More Tasty Breakfast Recipes

• Breakfast Crunchwrap
• Overnight French Toast Casserole
• Chocolate Applesauce Muffins
• Banana Baked French Toast
• Biscuits & Gravy Casserole