Name: Fluffy 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 irresistibly dreamy about these warm, scent-filled mornings when you're biting into soft, sweet dough layered with a rich chocolate cinnamon filling. That’s exactly why this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe holds a special place in my heart – it’s pure comfort and indulgence rolled into one.

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 Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe
Top Tip
How to Serve Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

Why You'll Love This Recipe

I can’t get over how soft and fluffy these rolls turn out, thanks to the tangzhong method. Add in the chocolate and cinnamon combo with that luscious Nutella icing on top, and you’re in for a breakfast or dessert that feels both fancy and totally doable at home.

Super soft texture: The tangzhong technique creates an impossibly tender dough that stays fresh longer.
Decadent flavor layers: Chocolate, cinnamon, and Nutella combine for a rich taste that feels indulgent but balanced.
Impressive but manageable: Even if you’re new to rolls, the step-by-step process is straightforward, with tips that help you avoid common pitfalls.
Perfect for sharing: These rolls make mornings special, whether for weekend brunch or a holiday treat to wow your family and friends.

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

This recipe is a beautiful balance of pantry basics and a few special touches. The tangzhong—a cooked flour-and-water mixture—gives the dough an extra boost of moisture and softness, while the blend of chocolate hazelnut spread with cocoa powder amps up the indulgence factor in the filling and icing.

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: Provides the perfect gluten structure for chewy yet soft rolls; measuring it correctly makes all the difference.
Instant Yeast: Speeds up dough rising without fuss, ensuring a light and fluffy texture.
Tangzhong (Flour and Water): This cooked slurry locks in moisture for extra soft rolls that stay fresh longer.
Heavy Cream & Whole Milk: Add richness and tenderness to the dough.
Unsalted Butter: Both in the dough and filling, it adds luscious flavor and tenderness.
Chocolate Hazelnut Spread: Your Nutella magic—pick your favorite brand; Bonne Maman is a personal favorite for its rich, authentic taste.
Cocoa Powder: Adds intense chocolate depth to the filling, balancing sweetness with a hint of bitterness.
Vanilla Paste or Extract: Boosts the overall flavor with warm, sweet notes.
Powdered Sugar: For a smooth, sweet glaze that melts perfectly over warm rolls.

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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

One of the things I really enjoy about this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe is how well it takes a bit of personalization. You can dial up or down the chocolate, experiment with different nutty spreads, or even try adding nuts or a sprinkle of sea salt on top for a flavor twist.

Variation: Sometimes I swap the hazelnut spread for almond butter and adjust the sugar accordingly—it gives a lovely nutty depth without being too sweet.
Dietary tweaks: For a dairy-free version, use coconut cream and a plant-based milk; just watch the dough consistency as it may vary slightly.
Extra toppings: Chopped toasted hazelnuts or a drizzle of melted dark chocolate on top add a beautiful texture and elevate presentation.

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

Step 1: Make the Tangzhong for Extra Softness

Start by whisking together the bread flour and water in a small saucepan. This cooked mixture, called tangzhong, is a game changer for soft rolls. Heat it over medium heat, whisking constantly for 4-5 minutes until it thickens into a smooth paste—think pudding texture. Scrape it into a bowl and let it cool while you prep the rest. Trust me, it’s worth every second.

Step 2: Mix and Knead the Dough

Combine the bread flour, sugar, instant yeast, and salt in your stand mixer bowl. Add the cream, milk, egg, vanilla, and the cooled tangzhong. Knead this mix on low speed for about 2 minutes until you see a rough dough ball forming.

Now the fun part: With the mixer still running low, gradually incorporate the softened butter, half a tablespoon at a time. This slow addition helps the butter fully soak into the dough, creating silky softness. Keep kneading for another 10 minutes until the dough is smooth, elastic, and slightly tacky—not sticky.

Step 3: Shape and First Rise

Take the dough out and fold the sides under itself to create a smooth, round ball. Pop it back into the bowl, cover tightly with plastic wrap, and set it aside in a warm spot to rise until doubled in size—usually 1 to 2 hours depending on your room temperature. It’s amazing to watch this transformation.

Step 4: Prepare the Chocolate Cinnamon Filling

While your dough is rising, mix together softened butter, packed light brown sugar, chocolate hazelnut spread, dark cocoa powder, and a pinch of salt until smooth. This makes a luscious spread that balances gooey sweetness with a hint of bitterness.

Step 5: Roll, Fill, and Cut

Flour a flat surface and roll out your dough to a 21×15-inch rectangle, with the longer edge facing you. Using a spatula or the back of a spoon, spread your chocolate filling evenly over the dough, leaving about a ½-inch clean border at the top edge.

Use a pizza cutter to slice the dough into 12 strips, each about 1 ¾ inch wide. Roll each strip away from you into a tight coil and place them carefully into a parchment-lined 9x13-inch pan. Cover loosely with plastic wrap and let them rise until puffy and nearly doubled—1 to 2 hours again.

Step 6: Bake to Golden Perfection

Preheat your oven to 325°F (162°C). Bake the rolls for about 25-35 minutes, or until the tops turn lightly golden brown and the kitchen fills with that cozy chocolate-cinnamon aroma. Keep an eye near the end to avoid overbaking—they should feel springy to the touch.

Step 7: Make the Nutella Icing and Serve

While the rolls bake, whisk together powdered sugar, chocolate hazelnut spread, milk, and vanilla paste until silky smooth. When the rolls come out of the oven, give them about 15 minutes to cool before drizzling this luscious icing over the top. For a special touch, sprinkle some chocolate pearls, shavings, or colorful sprinkles.

Top Tip

Through many bakes, I’ve realized these tips save you frustration and elevate your results with this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe:

Measuring flour properly: Always fluff and spoon flour into your cup or better yet, use a kitchen scale. Using too much flour makes dough tough – I learned this the hard way!
Low and slow butter incorporation: Adding softened butter gradually while kneading helps the dough absorb it fully, giving the crumb that irresistible softness.
Don’t rush the rise: Let the dough double properly. It makes shaping and texture easier to handle and ensures lightness inside the rolls.
Cool rolls before icing: Too hot, and the icing melts away. Wait for about 15 minutes so you get that pretty shine and perfect drape of Nutella glaze on top.

How to Serve Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

chocolate cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it simple and top these rolls with a handful of chocolate shavings or some crunchy chocolate pearls for texture contrast. But sometimes, when feeling festive, I add chopped toasted hazelnuts or a tiny sprinkle of flaky sea salt to enhance the chocolate flavor.

Side Dishes

Besides a cup of freshly brewed coffee or creamy chai tea, I love pairing these rolls with fresh berries or a simple green salad for brunch. The freshness balances the richness and keeps things from feeling too heavy.

Creative Ways to Present

For special occasions, I like to arrange these rolls in a circular bundt pan for a pull-apart bread effect. Drizzled with extra Nutella icing and dusted with a bit of edible gold dust, they instantly become the star of the brunch table!

Make Ahead and Storage

Storing Leftovers

Leftover rolls stay soft and fresh stored in an airtight container at room temperature for up to 2 days, which is perfect for enjoying them warm for breakfast. If you want to keep them longer, refrigerate and bring to room temperature before serving—this helps restore their fluffiness.

Freezing

I often freeze unbaked rolls after shaping—just cover the pan tightly with cling film and aluminum foil. When ready, let them thaw and rise fully before baking. Baked rolls also freeze well, wrapped individually, then thawed and warmed gently in the oven.

Reheating

The best way I found to reheat is wrapping the roll in foil and warming it in a 300°F oven for 10-15 minutes. This method maintains moisture while bringing back that soft, fresh-from-the-oven experience.

Frequently Asked Questions:

Can I make these rolls without a stand mixer?

Yes! While a stand mixer makes kneading easier, you can knead this dough by hand on a floured surface for about 15-20 minutes until it’s smooth and elastic. Just be patient and use gentle folding and pressing motions.

What is tangzhong and why use it?

Tangzhong is a cooked mixture of flour and water that adds moisture retention to dough. It’s popular in Asian baking to produce soft, fluffy breads that stay fresh longer. Using tangzhong in this recipe gives those rolls their wonderfully tender crumb.

Can I substitute the Nutella with another chocolate spread?

Absolutely! You can swap Nutella for any chocolate hazelnut or even almond chocolate spread. Just choose a spread with a good balance of chocolate and nuts for best flavor. Homemade chocolate spreads can also work, though texture might vary.

How do I know when the rolls have properly risen?

The dough should roughly double in size and look noticeably puffy. When lightly pressed with a finger, it should slowly spring back. This indicates your rolls are well-proofed and ready for baking. If the dent stays, the dough may have over-proofed.

Final Thoughts

These Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe are more than just a sweet treat—they’re a bit of love you can make with your own hands. Every time I bake a batch, the smell transports me back to cozy mornings and happy gatherings. I hope you’ll find as much joy in making and sharing these rolls as I do. Give it a try soon, and prepare for lots of smiles around your kitchen table!