Nutella Rolls Recipe
Nutella Rolls are soft, fluffy pastries swirled with creamy Nutella, offering a delightful combination of sweet chocolate and buttery dough. Perfect for breakfast or a sweet treat, these rolls are irresistibly delicious and ideal for sharing with loved ones.
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.