There’s something magical about the smell of freshly baked rolls wafting through the kitchen, especially when they’re filled with Nutella. This Nutella rolls recipe is a delightful twist on a classic cinnamon roll, but with a rich, chocolate-hazelnut center that’s impossible to resist.
I first stumbled upon this idea during a weekend brunch with friends, where we wanted something comforting yet a little indulgent. The result? Soft, pillowy rolls that melt in your mouth, with that perfect swirl of Nutella in every bite.
What makes this recipe truly special is the balance between the light, fluffy dough, and the decadent Nutella filling. The rolls are lightly sweetened, allowing the Nutella to shine without being overpowering.
A light dusting of powdered sugar or a drizzle of vanilla glaze adds the finishing touch, making these rolls not only taste incredible but look absolutely stunning on the table.
These Nutella rolls are ideal for a cozy breakfast, a sweet afternoon treat, or even as a dessert for a special occasion. Whether you’re serving them at a holiday gathering or simply enjoying them with a cup of Coffee Loophole on a lazy Sunday morning, they’re sure to be a hit.
Nutella Rolls Recipe
Equipment
- Electric mixer
- Clean dish towel
- Spatula
- Parchment paper
- Jellyroll pan
Ingredients
- 3 tbsp vegetable oil
- 1 ¼ cups chocolate-hazelnut spread (like Nutella®)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tsp white sugar
- ½ cup white sugar
- 3 eggs, at room temperature
Instructions
- Preheat your oven to 400°F (200°C) and line a jellyroll pan with parchment paper
- Using an electric mixer, beat the eggs in a bowl until they become light and fluffy, about 5 minutes.
- Gradually add 1/2 cup of sugar, one tablespoon at a time, continuing to beat for another 5 minutes.
- Mix in the salt, oil, and vanilla extract.
- In a separate bowl, combine the flour and baking powder.
- Gradually sift the dry mixture into the egg mixture, folding gently with a spatula.
- Evenly spread the batter onto the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the cake is lightly browned.
- On a flat surface, lay out a clean dish towel and sprinkle it with 2 teaspoons of sugar.
- Carefully invert the baked sponge cake onto the towel, peeling off the parchment paper.
- Gently roll the cake up with the towel and let it cool completely, about 1 hour.
- Once cooled, carefully unroll the sponge cake.
- Spread the chocolate hazelnut spread over the cake, leaving a small border around the edges.
- Gently roll the cake back up, wrap it in plastic wrap, and refrigerate for 2 hours. Slice and serve.
Notes
- Make sure the sponge cake is completely cooled before spreading the Nutella to avoid melting and tearing the cake.
- Rolling the cake while it’s still warm with the towel helps prevent cracks later when you spread the filling.
Nutrition Value
| Nutrition | Value |
|---|---|
| Calories | 253 kcal |
| Carbohydrates | 33 g |
| Protein | 4 g |
| Iron | 1 mg |
| Sugar | 16 g |
| Calcium | 30 mg |