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

Imagine biting into warm, pillowy rolls bursting with rich chocolate and a whisper of cinnamon, all topped with a creamy, dreamy Nutella icing—that’s exactly why I adore this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe. It’s the kind of treat that turns any morning or snack time into a celebration.

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’ve made tons of cinnamon roll variations over the years, but this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe wins my heart every time. It’s all about that perfect tender crumb, balanced sweetness, and the cozy flavor punch of chocolate and cinnamon combined.

Buttery Softness: Thanks to the tangzhong method, these rolls stay so soft and fluffy—like biting into a cloud.
Decadent Chocolate: The chocolate filling mixed with cinnamon gives a rich, comforting depth without being overpowering.
Nutella Icing Magic: The glaze is simple but makes everything extra special with that hazelnut-chocolate finish.
Great for Any Occasion: Whether it’s a weekend brunch or a treat-yourself moment, these rolls bring joy 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

This recipe blends classic baking essentials with a little technique magic. Each ingredient plays a role—from the tangzhong that keeps things fluffy, to the rich cocoa and Nutella that bring all the chocolate warmth you crave.

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: Higher protein flour helps develop gluten for that perfect chewy but tender crumb.
Tangzhong (flour + water paste): This little trick locks in moisture, making the rolls super soft and lasting longer fresh.
Instant Yeast: Quick and reliable rise without the hassle of proofing, which makes the dough easier to manage.
Heavy Cream & Whole Milk: Adds richness and tenderness to the dough’s texture and flavor.
Unsalted Butter: For a creamy base both in the dough and the chocolate filling, it’s crucial for that melt-in-your-mouth feel.
Chocolate Hazelnut Spread (Nutella): The star ingredient in the filling and icing, giving that nutty, chocolate goodness you can’t resist.
Cocoa Powder: Intensifies the chocolate flavor and balances sweetness in the filling.
Brown Sugar: Adds subtle molasses warmth to the filling that complements cinnamon and chocolate beautifully.
Egg: Helps bind and enrich the dough for a tender crumb.
Vanilla Paste or Extract: Enhances the overall flavor with a lovely aromatic note.

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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 playing around with these rolls, and I encourage you to get creative too! Sometimes I add a pinch of espresso powder to the filling for a subtle mocha kick, which turns out incredible. Feel free to swap out the hazelnut spread for almond butter if you want a different nutty flair.

Chocolate Variation: Adding chopped toasted hazelnuts inside the rolls adds a fantastic crunch and intensifies the nutty flavor.
Dairy-Free Version: Use coconut cream in place of heavy cream and your favorite non-dairy milk; I’ve done this with great success.
Spice It Up: Sprinkle some ground cardamom or a tiny touch of cayenne for a fun twist on spice.

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

Step 1: Prepare the Tangzhong for Ultimate Softness

This step might look a little odd but trust me—it's a game-changer. Whisk the bread flour and water together in a small saucepan over medium heat, stirring steadily until it thickens to a paste-like consistency. It should take about 4-5 minutes. Once it’s done, scrape it into a bowl and let it cool. The tangzhong is what gives these rolls that irresistible fluffiness and keeps them soft for days.

Step 2: Mix and Knead the Dough

In your stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and that awesome tangzhong you just made. Mix on low speed until it forms a rough dough ball—about 2 minutes. Now, here’s my secret: add your softened butter slowly, half a tablespoon at a time, so it fully blends before adding more. Knead for about 10 minutes until the dough turns smooth and elastic—this patience is key to tender rolls!

Step 3: Shape and Let Rise

Turn your dough out onto a floured surface and roll it gently into a large rectangle, around 21 x 15 inches. Spread your chocolate cinnamon filling evenly, leaving a half-inch border at the top edge clear. Trim into 12 strips, then roll each one up tightly but gently. Place them seam side down in your baking pan lined with parchment. Cover with plastic wrap and let them rise in a warm spot for 1 to 2 hours until doubled in size. This part is when the magic happens—you’ll notice how airy and soft the rolls get.

Step 4: Bake and Glaze

Preheat your oven to 325°F (162°C) right before baking. Bake the rolls for 25-35 minutes, watching for a beautiful golden brown top. While they’re baking, whisk together the powdered sugar, Nutella, milk, and vanilla to create the irresistible Nutella icing. Once the rolls have cooled for about 15 minutes, drizzle the glaze generously over the top. I love adding some chocolate shavings or chocolate pearls for extra decadence.

Top Tip

From my time making these rolls, a few little tips helped me avoid messy dough and bland flavor—these tricks could save you some baking headaches and elevate the final result.

Perfect Flour Measurement: Always spoon and level your flour, don’t scoop directly from the bag. This keeps the dough from getting too dense.
Butter Temperature: Keep butter soft but not melted before kneading; this helps integrate it evenly without making dough greasy.
Gentle Rolling: When rolling your dough with the filling, don’t press too hard to avoid squeezing out the chocolate goodness.
Rise Time: Don’t rush the rise—wait until the rolls double in size for the best fluff.

How to Serve Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

Chocolate Cinnamon Rolls - Serving Suggestion

Garnishes

I usually sprinkle chocolate pearls or a few chocolate shavings over the icing for a little texture and fancy look. If I’m feeling festive, some crushed toasted hazelnuts add a lovely crunch and extra nutty flavor that pairs beautifully.

Side Dishes

Pair these rolls with a simple pot of coffee or a cup of warm spiced chai. For brunch, I like to add fresh fruit salad or some creamy yogurt on the side to balance the richness.

Creative Ways to Present

For special occasions, I’ve arranged rolls in a circular pan and decorated the center with berries and edible flowers. You can also drizzle extra Nutella or caramel for a show-stopping gift to guests that will surely impress.

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls in an airtight container at room temperature for up to two days. When I know I won’t eat them that quickly, I pop them in the fridge for up to a week—just be sure to bring them back to room temperature or warm slightly before enjoying.

Freezing

These rolls freeze beautifully. After rolling and slicing but before the second rise, I freeze them on a tray, then transfer to a zip-top bag. When ready to bake, thaw and let rise fully before baking. You can also freeze baked rolls wrapped tightly, reheating gently later.

Reheating

I reheat leftovers in a warm oven (about 300°F) for 10 minutes or so to keep the texture tender. A quick zap in the microwave works in a pinch but can make them a little chewy, so I prefer the oven method whenever possible.

Frequently Asked Questions:

Can I make the dough in advance?

Absolutely! You can prepare the dough up to the first rise, refrigerate it overnight, then take it out to warm up and complete the shaping and rising before baking. This makes busy mornings a breeze.

What if I don’t have bread flour?

You can use all-purpose flour, but the texture might be a bit softer and less chewy. If you want to mimic bread flour, you can add a tablespoon of vital wheat gluten per cup of all-purpose flour. I prefer bread flour for that ideal chewiness though.

Can I substitute different nut butters for Nutella?

Yes! Almond butter or cashew butter work well, but keep in mind the flavor profile will be different than the classic hazelnut chocolate taste. You might want to add a little cocoa powder or vanilla extract to keep the chocolatey vibe.

How do I know when the rolls have risen enough?

Look for the rolls to roughly double in size and feel soft and puffy to the touch. If you gently press a finger into the dough and it springs back slowly, that’s a good sign the rise is just right. Don’t rush this step for the best fluffiness!

Final Thoughts

Baking these Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe always feels like a warm hug in my kitchen, and I know you’ll feel the same once you try them. They’re a bit of a project, sure, but every step is worth the joy of pulling soft, chocolatey swirls fresh from your oven. Go ahead and make them for your next special breakfast or just because—you won’t regret it!