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This image shows a close-up of Nutella rolls, featuring soft and fluffy pastry layers swirled with creamy Nutella, perfect for a sweet treat or breakfast indulgence.

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 253 kcal

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.
    This image shows eggs being beaten with an electric mixer until light and fluffy, while sugar is gradually added to create a smooth mixture for the Nutella rolls sponge cake.
  • 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.
    This image shows the process of gently folding sifted flour and baking powder into the light egg mixture using a spatula, carefully combining the ingredients for a smooth Nutella rolls batter.
  • 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.
    This image shows the freshly baked sponge cake being carefully rolled in a clean dish towel sprinkled with sugar, preparing it for the Nutella rolls and ensuring a soft texture as it cools.
  • Once cooled, carefully unroll the sponge cake.
    This image shows Nutella being spread generously and evenly across the unrolled sponge cake, leaving a small border around the edges to prepare the cake for its final rolling.
  • 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.
    This image shows the final rolling of the sponge cake after Nutella has been spread over it, creating the Nutella roll, which is wrapped in plastic wrap before chilling.

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.