Print

Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

These Fluffy Chocolate Cinnamon Rolls with Nutella Icing are an indulgent treat featuring a rich brown sugar and chocolate filling swirled into a soft, buttery dough. Finished with a smooth chocolate hazelnut glaze, they offer a decadent twist on classic cinnamon rolls that are plush, gooey, and packed with deep chocolate and cinnamon flavors. Perfect for breakfast or dessert, these rolls bring bakery-worthy flavor right to your kitchen.

Ingredients

Tangzhong

  • 1/4 cup (32 g) bread flour
  • 3/4 cup (155 g) water

Cinnamon Roll Dough

  • 3 2/3 cups (485 g) bread flour
  • 1/3 cup (66 g) granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup (78 g) heavy cream, room temperature
  • 1/3 cup (78 g) whole milk, room temperature
  • 1 large egg (50 g), room temperature
  • 1 teaspoon vanilla paste or extract
  • Tangzhong from above
  • 6 tablespoons (84 g) unsalted butter, cool room temperature

Chocolate Filling

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 2/3 cup (133 g) light brown sugar, packed
  • 1/4 cup (75 g) chocolate hazelnut spread (Nutella)
  • 3 tablespoons (18 g) dark cocoa powder
  • 1/4 teaspoon fine sea salt

Chocolate Glaze

  • 1 cup powdered sugar
  • 1/4 cup (75 g) chocolate hazelnut spread (Nutella)
  • 1/4 cup whole milk
  • 1 teaspoon vanilla paste or extract

Instructions

  1. 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 thickens to a paste-like slurry. Remove from heat and scrape into a bowl. Set aside to cool.
  2. Prepare the Dough: In the bowl of a stand mixer, 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 paste, and the cooled tangzhong. Knead with the dough hook on low speed for 2 minutes until rough dough forms.
  3. Add Butter and Knead: With the mixer running on low, gradually add 6 tablespoons softened unsalted butter one half tablespoon at a time, allowing it to fully incorporate before adding more. Once all butter is added, continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly sticky.
  4. Shape and Proof Dough: Remove the dough from the bowl and shape into a smooth round ball by folding the sides underneath. Place it back into the bowl, cover tightly with plastic wrap, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
  5. Make the Chocolate Filling: In a medium bowl, combine 1/2 cup softened unsalted butter, 2/3 cup light brown sugar, 1/4 cup chocolate hazelnut spread, 3 tablespoons dark cocoa powder, and 1/4 teaspoon fine sea salt. Mix until smooth and well combined.

Notes

  • Make sure all wet ingredients are at room temperature for best dough rise and texture.
  • Use bread flour for the dough to achieve a chewy and tender texture.
  • The tangzhong method helps keep the rolls soft and fluffy for longer.
  • When adding butter to the dough, add slowly to ensure it incorporates evenly.
  • For best flavor, use a good quality chocolate hazelnut spread like Nutella.
  • Let the dough rise in a warm, draft-free spot to ensure proper proofing.
  • The rolls can be prepared the night before and refrigerated; bake fresh in the morning.
  • Adjust sugar and cocoa powder to your preference for sweetness or chocolate intensity.

Find it online: https://miracooking.com/fluffy-chocolate-cinnamon-rolls-with-nutella-icing-recipe/