Decadent Bakery-Style Chocolate Sweet Rolls with Silky Nutella Glaze
Imagine walking into your favorite bakery, the air rich with the irresistible scent of freshly baked goods. Among them, a tray of warm, gooey chocolate rolls, glistening with glaze, beckons. In the bakeries where I honed my craft, these chocolate rolls — bursting with deep cocoa and fragrant cinnamon — were always the first to vanish. Their demand was insatiable, and for good reason!
Now, you can recreate that exact bakery-quality magic right in your own kitchen with these outrageously rich chocolate sweet rolls. Picture this: a foundation of soft, impossibly buttery homemade dough, generously swirled with a luscious brown sugar chocolate filling, all crowned with a velvety smooth chocolate hazelnut glaze. Each bite offers a perfectly plush texture, an undeniable gooeyness, and an explosion of intense chocolate flavor. They’re like a classic Cinnabon cinnamon roll, but elevated with the ultimate chocolate experience. No early morning bakery run required; pure indulgence is just a recipe away!
Why These Chocolate Sweet Rolls Are a Game-Changer
These aren’t just any chocolate rolls; they are a masterpiece of baking, combining time-tested techniques with a love for all things chocolate. Here’s what makes them stand out:
- The Tangzhong Method: Our secret weapon for unparalleled softness. This Asian baking technique pre-cooks a small portion of the flour and water, creating a paste that results in an incredibly tender, moist, and fluffy dough that stays fresh longer.
- Rich Chocolate Hazelnut Filling: A luscious blend of brown sugar, cocoa powder, and chocolate hazelnut spread creates a deep, complex chocolate flavor that’s perfectly balanced.
- Silky Chocolate Hazelnut Glaze: A generous drizzle of a smooth, glossy glaze made with powdered sugar and more chocolate hazelnut spread adds a final layer of decadence, ensuring every inch is infused with chocolatey goodness.
- Bakery-Quality at Home: Forget long lines or expensive pastries. This recipe brings that professional, gourmet taste directly to your kitchen, making you the star baker.
While chocolate holds a special place in my heart, I understand it might not be everyone’s sole passion. Did you know that you can also create equally delightful sweet rolls with a vibrant fruit filling? My raspberry blackberry cinnamon rolls use the very same incredibly soft and fluffy dough as this recipe, but they’re generously filled with a homemade fruit jam, offering a refreshing, fruity twist!
Making Your Bakery-Quality Chocolate Rolls: A Step-by-Step Guide
1
Mastering the Tangzhong. This vital first step, which I learned in pastry school, is surprisingly simple and guarantees a perfectly soft and fluffy roll every single time. Whisk together bread flour and water in a small saucepan over medium heat. Continue whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Transfer it to a bowl and set it aside to cool slightly before incorporating it into your dough.
2
Combining the Wet and Dry Ingredients. In the bowl of your stand mixer, whisk together the dry ingredients: bread flour, granulated sugar, instant yeast, and fine sea salt. Then, add the heavy cream, whole milk, large egg, vanilla, and your prepared tangzhong. Mix on low speed for about 2 minutes. At this stage, the dough will appear somewhat rough and feel slightly dry, but don’t worry – it’s just getting started!
3
Kneading Until Smooth and Elastic. This is where the magic truly happens for a tender dough. With the mixer running on low, gradually add the softened unsalted butter, about ½ tablespoon at a time, allowing each addition to fully incorporate before adding the next. Once all the butter is in, continue kneading for another 10 minutes. The dough will transform, becoming wonderfully smooth, elastic, and slightly tacky to the touch. This proper kneading develops the gluten, crucial for that signature soft texture.
4
The Essential 30-Minute Rest. Remove the beautifully kneaded dough from the bowl. Gently pull the sides down into the bottom center to form a smooth, round ball. Place it back into the mixing bowl, cover it tightly with plastic wrap to prevent it from drying out, and set it aside to rest for 30 minutes. This short rest allows the gluten to relax, making the dough much easier to roll out in the next step.
Preparing the Decadent Chocolate Hazelnut Filling
While your dough is resting, whisk together room temperature unsalted butter, packed light brown sugar, chocolate hazelnut spread (like Nutella or Bonne Maman), dark cocoa powder, and a pinch of fine sea salt until smooth and creamy. This rich mixture will be the heart of your chocolate sweet rolls, providing that deep, irresistible cocoa flavor and gooey texture.
5
Rolling Out the Dough and Spreading the Chocolate Filling. Lightly flour your work surface and the top of your dough. Roll it out into a generous 21×15 inch rectangle, making sure the longest side is closest to you. The key here is to achieve an even thickness for uniform baking and perfectly shaped rolls. Once rolled, dollop the prepared cocoa filling across the dough’s surface, then use an offset spatula to gently and evenly spread it, leaving a small ½-inch clean border along the top edge. This border will help seal the roll.
6
Cutting and Shaping Your Rolls. Once the filling is spread, carefully roll the dough into a tight log, starting from the side closest to you. Use a pizza cutter (or a sharp knife) to cut the log into 12, 1 ¾-inch strips. Here’s a professional tip: instead of simply slicing with a knife or dental floss, I prefer to gently roll each individual strip away from me. This method helps to create beautifully defined, professional-looking swirls that hold their shape better during baking, much like those you’d find in a high-end bakery!
If you share my obsession with chocolate, then you absolutely must try my ultra gooey cookies and cream cinnamon rolls! They offer the same deep chocolatey richness as this recipe, but with an indulgent, familiar twist of rich Oreo flavor instead of hazelnut. They’re another decadent treat you won’t want to miss!
7
Arranging the Rolls in the Baking Pan. Carefully transfer your perfectly shaped chocolate rolls to a parchment-lined 9×13 inch baking pan. Be sure to leave a little room between each roll. This space is crucial, as it allows them to rise beautifully and expand without crowding, ensuring each roll bakes evenly and maintains its tender structure. Cover the pan loosely with plastic wrap.
8
Second Rise and Baking. Let the rolls rise in a warm, draft-free place for 1-2 hours, or until they have visibly doubled in size. While they rise, preheat your oven to 325°F (162°C). Once risen, bake for 25-35 minutes. For those irresistibly gooey centers we all love, use a thermometer to check the internal temperature of the rolls in the center of the pan; they’re perfectly done when they reach 180°F (82°C).
Crafting the Silky Chocolate Hazelnut Glaze
While your rolls are in the oven filling your kitchen with heavenly aromas, prepare the simple yet sensational chocolate glaze. In a medium bowl, whisk together powdered sugar, chocolate hazelnut spread, whole milk, and vanilla extract or paste until you achieve a wonderfully smooth, pourable consistency. This glaze is designed to melt slightly into the warm rolls, creating an even gooier experience. If you prefer, you can opt for a classic cream cheese frosting, similar to the one I use on my chocolate chip cookie dough rolls, for a tangy counterpoint to the rich chocolate.
9
Making the Rich Chocolate Icing. As mentioned above, simply whisk together powdered sugar, chocolate hazelnut spread, whole milk, and vanilla paste or extract until you have a smooth, pourable icing. This glaze is designed for maximum chocolate impact and melt-in-your-mouth texture. However, if you’re looking for an alternative, you can always top them with a more classic cream cheese frosting, just like the one I feature on my chocolate chip cookie dough rolls.
10
Frosting the Rolls While Still Warm. As soon as the rolls come out of the oven, let the pan cool on a wire rack for about 15 minutes. This slight cooling period prevents the glaze from completely running off but still allows it to melt beautifully into the warm rolls, creating that irresistible gooey layer. Pour the silky chocolate glaze generously over the tops. For an extra touch of elegance, garnish with delicate chocolate curls, festive chocolate pearls, or a dusting of cocoa powder. Or, simply enjoy them as is – they’re perfect either way!
Tips for Achieving the Ultimate Chocolate Sweet Rolls
To ensure your chocolate sweet rolls turn out perfectly every time, keep these key tips in mind:
- Measure Dry Ingredients Accurately: This is my #1 baking tip! Never scoop a measuring cup directly into your flour, as this compacts it and leads to using too much. Instead, fluff the flour first, then spoon it into your measuring cup and level it off. For the absolute best and most consistent results, always use a kitchen scale to weigh your ingredients.
- Room Temperature Ingredients: Ensure your dairy, eggs, and butter are at room temperature. This allows them to incorporate more smoothly into the dough, creating a homogenous mixture and a more tender crumb.
- Don’t Overbake: Overbaking is the enemy of gooey rolls. Keep an eye on them and remove them from the oven when the tops are lightly golden brown and the internal temperature reaches 180°F (82°C). They will continue to cook slightly from residual heat.
- Warm Rising Environment: A warm, draft-free place is ideal for the dough to rise effectively. If your kitchen is cool, try turning your oven on for a minute, then turning it off and placing the dough inside (with the oven door slightly ajar) or using a proofing setting if your oven has one.
Make-Ahead and Storage Options for Your Chocolate Rolls
These chocolate sweet rolls are undeniably best enjoyed fresh and warm from the oven, but their deliciousness can be extended with proper storage:
- Immediate Storage: Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.
- Extended Storage: For longer keeping, you can refrigerate the rolls in an airtight container for up to a week. To enjoy, simply let them come to room temperature or gently warm them in the microwave for a few seconds.
- Freezing Dough (Unbaked): If you want to get a head start, you can prepare the rolls up to the second rise (Step 7). Place the shaped, unbaked rolls in the baking pan, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 weeks. When ready to bake, transfer them to the refrigerator overnight to thaw and slowly rise (this might take 8-12 hours). Then, proceed with baking as directed.
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments below; I absolutely love hearing from you! Also, please take a moment to leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check out your amazing creations!
Fluffy Chocolate Cinnamon Rolls with Nutella Icing
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Equipment
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9×13 baking pan
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla paste or extract
- Tangzhong from above
- 6 tablespoons unsalted butter, cool room temperature
For the Chocolate Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup chocolate hazelnut spread
- 3 tablespoons dark cocoa powder
- 1/4 tsp fine sea salt
For the Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup chocolate hazelnut spread
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or extract
Instructions
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In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
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In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla paste or extract, Tangzhong from above
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With the mixer running on low, add the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more. Then continue kneading for another 10 minutes or until the dough looks smooth and elastic.6 tablespoons (54 g) unsalted butter
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Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it back into the bowl, cover with plastic wrap, and set aside.
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Combine the butter, brown sugar, nutella, cocoa powder, and salt until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1/4 cup (75 g) chocolate hazelnut spread, 3 tablespoons (18 g) dark cocoa powder, 1/4 tsp fine sea salt
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Place the dough on a floured surface and sprinkle more flour on top. Roll it out into a 21×15 inch rectangle, with the longest side closest to you. Dollop the cocoa filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
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Use a pizza cutter to cut 12, 1 3/4 inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
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Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
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Bake the rolls for 25-35 minutes, or until the tops are lightly golden brown.
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While the rolls are baking, make the chocolate frosting. Whisk together the powdered sugar, nutella, milk, and vanilla until smooth.1 cup (120 g) powdered sugar, 1/4 cup (75 g) chocolate hazelnut spread, 1/4 cup (56 g) whole milk, 1 teaspoon vanilla paste or extract
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Let the pan cool on a wire cooling rack for 15 minutes, then pour the icing over the tops. Garnish with chocolate pearls, shavings, or sprinkles and enjoy!
Video
Notes
Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate the rolls for up to a week. Just let them come to room temperature before serving!
Hazelnut spread: Feel free to use your favorite brand—I prefer Bonne Maman Hazelnut Spread, it’s basically a higher quality version of Nutella!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.