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 truly magical about waking up to the irresistible aroma of freshly baked cinnamon rolls, especially when they’re rich with chocolate and topped with a dreamy Nutella icing. This Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe is my go-to when I want to treat myself and anyone lucky enough to share breakfast with me. These rolls are soft, slightly gooey, and just the right amount of sweet—pure comfort in every bite.

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 honestly say this recipe became a fast favorite in my kitchen because it combines two of my biggest indulgences: chocolate and cinnamon rolls. Plus, the Nutella icing on top brings it all together, making it a showstopper whether you’re baking for brunch or a weekend treat.

Fluffy texture: The tangzhong method keeps these rolls tender and soft for days, so you can enjoy them fresh or a little later without drying out.
Decadent chocolate filling: The mix of cocoa, brown sugar, and chocolate hazelnut spread creates a deep, rich flavor that perfectly complements the cinnamon.
Easy-to-make Nutella icing: This glaze is simple but adds a layer of luscious, creamy sweetness that makes every bite better.
Perfect for special occasions or weekend indulgence: These rolls look beautiful and taste gourmet without requiring complicated techniques.

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

The ingredients in this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe are thoughtfully combined to achieve soft, fluffy dough and an indulgent filling. You'll want to pay attention to flour type and room temperature dairy—it really makes a difference for texture and rise!

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: High-protein bread flour gives the dough strength and chew, creating those lovely light, airy layers.
Instant yeast: Quickly activates and helps the dough rise reliably without much fuss.
Heavy cream and whole milk: Adding fat-rich dairy keeps the rolls ultra moist and tender.
Egg: Improves dough structure and enriches flavor for a slightly more tender crumb.
Tangzhong: This cooked flour-water mixture locks in moisture, ensuring the rolls stay fluffy for days.
Unsalted butter: Used in both dough and filling for a creamy richness without overpowering saltiness.
Chocolate hazelnut spread (Nutella): Adds a luscious, nutty chocolate taste that marries perfectly with cinnamon and cocoa.
Cocoa powder: Dark cocoa deepens the chocolate flavor, balancing the sweetness of the hazelnut spread.
Powdered sugar and vanilla: An easy but irresistible glaze brings everything together and adds that final touch of sweetness.

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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 to switch up the fillings or add toppings depending on the occasion. Don’t hesitate to adapt this recipe—cinnamon rolls are flexible, and your personal touches will make them even more special!

Variation: Once, I tried adding chopped toasted hazelnuts inside the filling for extra crunch, and it was a delightful surprise that added texture and nuttiness.
Dairy-Free Option: Swap the cream and milk for almond or oat milk, and use a vegan butter substitute to make these rolls dairy-free without losing the fluffy result.
Spice it up: Add a pinch of cayenne or chili powder to the chocolate filling for a subtle kick that works surprisingly well.
Holiday Twist: Mix in some cinnamon chips or dried cherries into your filling for a festive twist.

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

Step 1: Make the Magic Tangzhong

Start with the tangzhong—it’s like a magic trick for baking soft bread. Whisk the bread flour and water together in a small pan and cook over medium heat, stirring constantly until it thickens into a smooth paste. Don’t rush this! It usually takes 4-5 minutes. Then, set it aside to cool while you prep the rest of your ingredients. This step locks in moisture, making your rolls irresistibly fluffy.

Step 2: Mix and Knead the Dough

In your stand mixer bowl, whisk together the bread flour, sugar, yeast, and salt. Add the room temp heavy cream, milk, egg, vanilla, and the tangzhong you made. With the dough hook, knead on low for a couple of minutes until a rough dough forms. Now here’s the fun bit: add the butter gradually, about half a tablespoon at a time, mixing well between additions. Keep kneading for about 10 minutes until the dough is smooth and elastic. It’s sticky at first, but trust me—it will come together beautifully if you’re patient.

Step 3: Rest and Rise

Shape the dough into a smooth ball and place it back in the bowl. Cover with plastic wrap and let it rise somewhere warm until it doubles—usually 1-2 hours. I like to preheat my oven right before shaping the rolls so it’s ready when needed.

Step 4: Prepare the Chocolate Cinnamon Filling

While the dough is rising, blend together softened butter, brown sugar, Nutella, cocoa powder, and a pinch of salt. This filling is thick and lush—a chocolate lover’s dream.

Step 5: Roll, Fill, and Shape

On a floured surface, roll your dough into a large rectangle (about 21 by 15 inches). Spread the chocolate filling evenly over the dough, leaving a small border at the top edge. Slice the dough into 12 strips using a pizza cutter, roll each strip tightly away from you, and place them seam side down in a parchment-lined pan. Cover and let the rolls rise again until puffy and doubled.

Step 6: Bake to Perfection

Bake your beautiful rolls at 325°F (162°C) for about 25-35 minutes until golden on top. Keep an eye on them so they don’t over-bake. When done, the scent filling your kitchen will be addictive.

Step 7: Whip Up That Nutella Icing

While the rolls cool slightly, whisk powdered sugar, Nutella, milk, and vanilla until smooth. Pour generously over warm rolls, letting it drip down the sides. The icing sets just enough to make each bite decadently sweet and creamy.

Top Tip

From my experience, the key to perfect rolls lies in patience and the tangzhong method. I used to rush the kneading or skip the tangzhong, but the difference here is night and day.

Measure Flour Correctly: I learned the hard way that scooping flour straight from the bag makes dough too dense. Always fluff, spoon, and level flour or use a scale.
Butter Incorporation: Add butter slowly to allow the dough to absorb it well; this creates that melt-in-your-mouth softness.
Room Temperature Ingredients: Cold dairy or eggs can slow down yeast activation. I set these out for at least 30 minutes before baking.
Don’t Skip the Second Rise: Letting the shaped rolls rise again is crucial for that perfect fluffy texture—be patient, it’s worth it!

How to Serve Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

chocolate cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of chocolate shavings or tiny chocolate pearls on top—they add a touch of crunch and make these rolls look bakery-worthy. Sometimes, I toss on a handful of crushed toasted hazelnuts for extra nuttiness and texture.

Side Dishes

These rolls pair beautifully with a cup of freshly brewed coffee or creamy hot chocolate. I’ve also served them alongside fresh berries or a simple fruit salad to balance out the sweetness.

Creative Ways to Present

For special occasions, I've arranged these rolls in a circular pattern on a cake stand and drizzled extra Nutella on top for that wow factor. Adding edible gold leaf or a dusting of powdered sugar makes them look festive and fancy without much extra work.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, refrigerate for up to a week, but always bring them to room temp before enjoying for the best flavor and texture.

Freezing

I’ve frozen unbaked rolls arranged in their pan, tightly wrapped with plastic wrap and foil, for up to one month. When ready, I thaw overnight in the fridge, then let them rise and bake as usual. This way, you can enjoy fresh-baked rolls anytime without the prep stress.

Reheating

Reheat leftovers in a warm oven (about 300°F/150°C) for 10 minutes to revive that fluffy texture. Avoid microwaving too long—it can make the rolls gummy. A gentle oven warming brings back that fresh-from-the-oven magic.

Frequently Asked Questions:

Can I make these rolls without tangzhong?

You can, but the tangzhong adds that special softness and helps the rolls stay fresh longer. If you skip it, your rolls might be a bit drier or less fluffy the next day. It’s worth the extra step!

Can I substitute Nutella with another spread?

Yes! You can use your favorite chocolate hazelnut spread or even peanut butter for a different twist. Just keep in mind the flavor and sweetness might change a bit. I recommend staying with chocolate hazelnut for that classic taste.

How long do the cinnamon rolls keep fresh?

When stored properly in an airtight container at room temperature, the rolls are best enjoyed within two days. Refrigerated, they last up to a week. Always bring them back to room temp before eating for best texture.

Can I make the dough by hand without a mixer?

Absolutely! Kneading by hand takes a bit more elbow grease and about 12-15 minutes, but it’s completely doable. Just be patient until the dough is smooth and elastic—it’s essential for soft rolls.

Final Thoughts

This Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe has become a warm hug in food form for me—whether I’m sharing it with friends, family, or just savoring a quiet moment alone with a mug of coffee. It’s approachable enough to make on a cozy weekend but special enough to impress guests. I can’t recommend giving it a try enough—you’ll discover a new favorite way to enjoy one of the world’s best breakfast treats.