Description

These Fluffy Chocolate Cinnamon Rolls with Nutella Icing are a decadent twist on the classic cinnamon roll. Featuring a tender, tangzhong-based dough filled with a rich chocolate hazelnut spread and cocoa powder mixture, they are baked to golden perfection and topped with a luscious Nutella glaze. Perfect for breakfast or dessert, these rolls offer a delightful balance of chocolate and cinnamon flavors with a soft, fluffy texture.

Ingredients

Scale

Tangzhong

1/4 cup bread flour
3/4 cup water

Cinnamon Roll Dough

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

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 teaspoon fine sea salt

Chocolate Glaze

1 cup powdered sugar
1/4 cup chocolate hazelnut spread
1/4 cup whole milk
1 teaspoon vanilla paste or extract

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Instructions

Make the Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture becomes a thick paste-like slurry. Scrape into a bowl and set aside to cool.
Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 teaspoon vanilla extract, and the tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
Incorporate Butter: With the mixer running on low, add 6 tablespoons unsalted butter 1/2 tablespoon at a time, allowing each addition to fully incorporate. Continue kneading for 10 minutes or until the dough becomes smooth and elastic.
Shape the Dough: Remove dough from the bowl, fold the sides down into the center to form a smooth ball. Place it back into the bowl, cover with plastic wrap, and set aside to rise.
Make the Chocolate Filling: In a bowl, combine 1/2 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup chocolate hazelnut spread, 3 tablespoons dark cocoa powder, and 1/4 teaspoon salt. Mix until smooth.
Roll and Fill Dough: On a floured surface, roll the dough into a 21x15 inch rectangle. Spread the chocolate filling evenly across the dough, leaving a 1/2-inch border at the top edge.
Cut and Shape Rolls: Use a pizza cutter to slice the dough into 12 strips, each about 1 3/4 inches thick. Roll each strip away from you into a spiral and place them seam side down in a parchment-lined 9x13 inch baking pan.
Proof the Rolls: Cover the pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Preheat the oven to 325°F (162°C) during the last 30 minutes of proofing.
Bake: Bake the rolls in the preheated oven for 35 minutes or until the tops are lightly golden brown.
Make the Chocolate Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1/4 cup chocolate hazelnut spread, 1/4 cup whole milk, and 1 teaspoon vanilla extract until smooth.
Cool and Glaze: Remove the rolls from the oven and cool in the pan on a wire rack for 15 minutes. Pour the chocolate glaze over the warm rolls. Optionally, garnish with chocolate pearls, shavings, or sprinkles before serving.

Notes

Measure your flour by fluffing it, then spooning into the measuring cup and leveling it off for accuracy, or better yet, use a kitchen scale.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm before serving.
You can use any high-quality chocolate hazelnut spread; Bonne Maman Hazelnut Spread is a great choice for richer flavor.
Ensure all dairy and eggs are at room temperature for best dough texture and rise.
Do not skip the tangzhong step—it helps create the soft, fluffy texture characteristic of these rolls.

Nutrition

Serving Size: 1 roll
Calories: 450 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 60 mg