Name: Chocolate Cinnamon Rolls with Nutella Icing Recipe
Prep time: 2 h 30 min
Cook time: 35 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 1/4 cup bread flour; 3/4 cup water; 3 2/3 cups bread flour; 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; 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 teaspoon fine sea salt; 1 cup powdered sugar; 1/4 cup chocolate hazelnut spread; 1/4 cup whole milk; 1 teaspoon vanilla paste or extract

There’s something truly magical about waking up to warm, gooey treats like these Chocolate Cinnamon Rolls with Nutella Icing Recipe. The soft dough swirled with chocolate and cinnamon, paired with that luscious Nutella glaze—it’s the kind of breakfast that instantly brightens your day. I hope you'll love making and sharing them as much as I do.

A close-up of several cinnamon rolls arranged tightly in a white baking dish on a white marbled surface, each roll made of soft light beige dough swirled with dark brown cinnamon layers. The rolls are thickly coated with a shiny dark chocolate sauce that pools in the dish's center and glistens under the light. Small round chocolate and caramel-colored balls are scattered on top of the chocolate layers, adding texture and color contrast. The cinnamon rolls look moist and rich with the chocolate sauce slightly dripping down the sides of the swirled layers photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cinnamon Rolls with Nutella Icing Recipe
Top Tip
How to Serve Chocolate Cinnamon Rolls with Nutella Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cinnamon Rolls with Nutella Icing Recipe

Why You'll Love This Recipe

This Chocolate Cinnamon Rolls with Nutella Icing Recipe has become a favorite in my kitchen because it combines the flakiest, fluffiest dough with the deep flavors of chocolate and cinnamon, topped with a perfectly creamy Nutella glaze that feels indulgent without being overly sweet.

Fluffy Tangzhong dough: It creates incredibly soft rolls that stay fresh even the next day.
Rich chocolate filling: Combining Nutella, cocoa powder, and brown sugar gives an intense, layered chocolate flavor.
Nutella icing: A simple yet dreamy glaze that perfectly balances sweetness and chocolate hazelnut goodness.
Perfect for any occasion: Whether it’s a relaxing weekend treat or a festive brunch, these rolls impress every time.

A close-up view of a white plate holding four cinnamon rolls arranged tightly together; three rolls show a golden-brown dough with a dark brown cinnamon swirl pattern, while the fourth roll is topped with thick, smooth, dark chocolate frosting sprinkled with small chocolate chunks. One roll with frosting at the bottom shows a bite taken out, revealing a soft, moist inside with visible chocolate bits. The plate sits on a white marbled surface with scattered chocolate pieces nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Cinnamon Rolls with Nutella Icing Recipe plays a role in creating that soft texture and rich flavor. From the tangzhong method that locks in moisture to the creamy butter folded in for tenderness, here’s the scoop on what makes each one shine.

Flat lay of a small mound of fine bread flour, a small white bowl of clear water, a small white bowl of heavy cream, a small white bowl of whole milk, a smooth large brown egg with uncracked shell, a few small sprigs of vanilla bean pods beside a tiny white bowl of pale vanilla paste, a small white bowl holding softened unsalted butter chunks, a small white bowl of light brown sugar, a small white bowl filled with smooth chocolate hazelnut spread, a small white bowl of dark cocoa powder, and a tiny pile of fine sea salt crystals, all arranged with perfect symmetry on a clean white ceramic plate and white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread flour: The higher protein content develops gluten, giving the dough strength and that tender chew.
Granulated sugar: Adds sweetness and helps yeast ferment properly for a good rise.
Instant yeast: Ready to use without proofing, which speeds up prep and works consistently.
Sea salt: Enhances the dough’s flavor and balances sweetness.
Heavy cream & whole milk: These enrich the dough for softness and a slight buttery taste.
Egg: Helps bind the dough and adds richness for a golden finish.
Vanilla paste or extract: Delivers warm, aromatic depth to the dough.
Tangzhong (flour and water roux): Keeps the rolls ultra-soft and moist by gelatinizing starches.
Unsalted butter (for dough and filling): Adds richness and a velvety texture.
Light brown sugar: Adds a hint of molasses-like depth in the chocolate filling.
Chocolate hazelnut spread (Nutella): The star of both filling and icing, imparting nutty sweetness and creamy chocolate goodness.
Dark cocoa powder: Intensifies the chocolate flavor without extra liquid.
Powdered sugar (for icing): Provides smooth sweetness that blends beautifully with Nutella and milk.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or who I’m baking for. Feel free to experiment with add-ins or adjustments that work best for you—I always encourage making it your own.

Variation: I’ve tried adding chopped toasted hazelnuts inside the filling for a bit of crunch, and it’s heavenly alongside the smooth Nutella icing.
Dairy-free twist: Use plant-based milk and vegan butter substitutes to make this recipe suitable for dairy-sensitive friends, and the rolls turn out just as fluffy.
Spiced up: Stir a pinch of cinnamon or even cayenne pepper into the chocolate filling for an exciting warmth that wakes up your taste buds.

Step-by-Step: How I Make Chocolate Cinnamon Rolls with Nutella Icing Recipe

Step 1: Prepare the Tangzhong – Your Secret to Fluffy Dough

Start by whisking together the water and bread flour in a small saucepan over medium heat. Keep stirring constantly for about 4 to 5 minutes until it thickens into a slightly translucent paste. This tangzhong method traps moisture inside your dough, so your rolls stay soft for days. Once done, scrape it into a bowl to cool—this can be made ahead and refrigerated for up to two days.

Step 2: Mix & Knead the Dough

In a stand mixer bowl, combine your bread flour, sugar, yeast, and salt. Then add the cream, milk, egg, vanilla, and cooled tangzhong. Mix on low until the dough starts to come together in a rough ball, about 2 minutes. Now, slowly add in the softened butter, about half a tablespoon at a time, making sure it fully incorporates before adding more. Then keep kneading for 10 more minutes until you have a smooth, elastic dough that's soft but not sticky. This step took me a few tries to get right, but patience here totally pays off.

Step 3: Shape & Rise the Dough

Take the dough out, then fold the edges toward the center to create a smooth ball. Place it back in the bowl, cover tightly, and set it aside to rise until doubled in size—usually 1 to 2 hours, depending on your room temperature.

Step 4: Roll Out & Fill with Chocolate Goodness

Once risen, flour your work surface and roll the dough into a 21x15-inch rectangle. Spread the chocolate filling—made of Nutella, butter, brown sugar, cocoa powder, and a pinch of salt—right over the dough, leaving about a half-inch border at the top clean so it seals nicely. This filling is where the magic really happens; the combination of creamy Nutella and cocoa is irresistible.

Step 5: Cut, Roll & Proof Again

Using a pizza cutter, slice 12 strips about 1 ¾ inches wide. Roll each strip away from you gently, then arrange them seam side down in a parchment-lined 9x13 inch pan. Cover with plastic wrap and let them rise another 1 to 2 hours until puffy and doubled again. I often place mine in a slightly warm oven (turned off) to help encourage a good rise.

Step 6: Bake to Golden Perfection

Preheat your oven to 325°F (162°C) while the rolls are proofing. Bake them for 25 to 35 minutes, keeping an eye so they turn lightly golden on top but don’t dry out. The kitchen starts to smell like a chocolate lover’s dream just as they finish baking—my favorite part!

Step 7: Whip Up the Nutella Icing & Serve

While the rolls cool for about 15 minutes, whisk together powdered sugar, Nutella, milk, and vanilla for the icing. Pour it generously over the warm rolls—watch it melt and drip into every crevice. For a little flair, sprinkle chocolate pearls or shavings on top. Then, dig in and savor that perfectly gooey, chocolaty joy!

Top Tip

From my experience baking these chocolate cinnamon rolls, taking your time with the dough and proofing steps makes a world of difference. The tangzhong starter is a game changer, but the kneading and patience on rising truly impact the texture.

Measure flour properly: I use the spoon-and-level method or a scale to avoid a dense dough.
Don’t rush kneading: It’s tempting, but well-kneaded dough gives better rise and softness.
Warm environment for proofing: I usually proof in a warm, draft-free spot or my oven with just the light on.
Let rolls cool slightly before icing: This prevents the glaze from soaking in too much or sliding off.

How to Serve Chocolate Cinnamon Rolls with Nutella Icing Recipe

Chocolate Cinnamon Rolls - Serving Suggestion

Garnishes

I like to keep it simple with chocolate pearls or a few chocolate shavings on top—that little crunch adds a lovely texture contrast. Sometimes, powdered sugar dusting or toasted hazelnuts also make a stunning finish when I want to elevate presentation for guests.

Side Dishes

Pair these rolls with fresh berries and a cup of rich coffee or chai for a brunch that feels both indulgent and balanced. A side of creamy yogurt or fresh fruit salad can add brightness if you want to lighten everything up.

Creative Ways to Present

For celebrations, I’ve arranged the rolls in a ring on a pretty platter and drizzled extra Nutella icing on top, finishing with edible gold dust for a festive touch. You can even bake them in small individual ramekins for elegant single servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days, which keeps them soft and fresh. If I plan ahead, I pop them in the fridge for up to a week, just letting them come back to room temp before reheating to bring back that softness.

Freezing

These freeze beautifully! After shaping and before the second rise, I freeze the roll pan wrapped tightly in plastic wrap. When ready, thaw in the fridge overnight and let rise before baking. Or freeze baked rolls individually to reheat later—it’s perfect for busy mornings.

Reheating

I reheat leftovers gently in the microwave for about 20 seconds or in a warm oven (300°F) wrapped in foil for 5-10 minutes. This keeps them soft without drying out. Freshly added Nutella icing always makes reheated rolls extra irresistible.

Frequently Asked Questions:

Can I make the dough without tangzhong?

While tangzhong keeps these rolls especially soft and moist, you can skip it and make a traditional dough instead, but the texture won’t be quite as fluffy or long-lasting fresh.

What if I don’t have Nutella?

You can substitute any chocolate hazelnut spread or even a simple chocolate ganache mixed with a little hazelnut extract for similar results. The spread is key to that signature flavor though, so try to use a close replacement.

How do I prevent the rolls from being dry?

Proper kneading and using the tangzhong method help the dough retain moisture. Also, avoid overbaking and be sure to keep the rolls covered once cooled to keep them soft.

Can I prepare these the night before?

Absolutely! You can prepare and shape the rolls, then refrigerate them overnight before baking. Just take them out about an hour before baking to come to room temperature and rise. It’s a great way to save time on busy mornings.

Final Thoughts

Honestly, this Chocolate Cinnamon Rolls with Nutella Icing Recipe feels like a warm hug in food form. I began making it when I wanted a delicious twist on classic cinnamon rolls, and it quickly became a beloved staple in my kitchen. I can’t wait for you to try it and find your own favorite tweaks and moments to share these cozy treats with loved ones.