Nutella Cinnamon Rolls

Add these soft and fluffy Nutella Cinnamon Rolls to your weekend baking list! Milk bread dough, rolled with creamy Nutella and baked in a muffin pan until puffy and golden brown. The warm rolls get kissed with a little bit of melted butter, then gets coated in cinnamon sugar and filled with more gooey Nutella! Downright sinful!

The fluff factor is through the roof with these babies, thanks to a combination of tangzhong and dry milk powder (baker's secret ingredient)! My husband says, "it's like biting into clouds." And I would have to say...truer words were never spoken! 😊

The combination of gooey Nutella and warm cinnamon are a match made in heaven.

If you love this irresistible hazelnut spread as much as I do, check out all my Nutella recipes; Nutella Donuts, Nutella Stuffed Chocolate Chip Cookies and Nutella Linzer Cookies!

Why You Will Love These Nutella Milk Bread Cinnamon Rolls

• Nutella in every bite. Not only do we roll the dough with Nutella, we also fill the center with Nutella as well!
• Ultra soft and fluffy. Using the Tangzhong method is the secret to the softest rolls. Read on to learn more!
• Baked in a muffin pan. These buns bake up quicker and are easier to release from the pan.

What is Tangzhong?

Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water (or milk) is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.

The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.

Ingredient Notes

Here are some notes about all the ingredients used for these Nutella Cinnamon Rolls. Quantities and full instructions are in the recipe card below!

Tangzhong Milk Bread Dough

• Bread Flour + Water - We will be cooking a small amount of flour and water to make the tangzhong.
• Yeast - I like to use dry active yeast, but you can also use instant yeast.
• Milk -  For best results, use whole milk.
• Brown Sugar - The sugar will feed the yeast and will also be in the main dough. You can also use white sugar.
• Bread Flour - Also known as strong flour. Bread flour creates structure and a nice chewy texture.
• Milk Powder - Makes the rolls super soft and enhances the flavor. I use this one.
• Egg - Gives structure and helps the bread brown.
• Vanilla Paste or Extract - For flavor.
• Butter - We'll be using melted butter. Adds richness and flavor.
• Salt - If you're using salted butter, you can omit the salt.

Filling and Coating

• Nutella - Nutella is readily available, however you can use any brand of chocolate hazelnut spread.
• Unsalted Butter - We'll be melting the butter and brushing it onto the Nutella buns. This will help the cinnamon sugar stick to the buns.
• Sugar + Cinnamon - A combination of sugar and ground cinnamon will be the coating.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Nutella Rolls! Please find detailed instructions in the recipe card at the end of this post.

Step 1. Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will take only take a few minutes. Transfer to a bowl and allow to cool on the counter.

Step 2. Bloom Yeast - In a small bowl or measuring cup, heat ⅔ cup milk in the microwave until it reaches 105ºF(40Cº). Add active dry yeast and 1 teaspoon of brown sugar, and let bloom for 8 to 10 minutes.

*If you are using instant yeast, skip to step 3. Just combine the instant yeast with all the dough ingredients.

Step 3. Make Tangzhong Brioche Dough - In the bowl of a stand mixer, add bread flour, all of the tangzhong mixture (it's okay if it's still warm), melted butter, brown sugar, egg, vanilla, salt, milk powder and bloomed yeast mixture.

Step 4. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 minutes.

Step 5. It's ready when it passes the window pane test.

Step 6. With oiled hands, form the dough into a smooth ball and place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.

Step 7. Gently punch the dough down to release gas bubbles.

Then transfer to a lightly floured surface and roll out to roughly a 10×20 inch (25×50 cm) rectangle (doesn't have to be exact).

Step 8. Warm up the Nutella slightly in the microwave. Then with an offset spatula, evenly spread a layer of Nutella on top of the dough.

With a sharp knife or pizza cutter, trim any irregular edges if needed and cut into 10 or 12 even strips, width-wise (short side). Roll each piece of dough into rolls.

Step 9. Transfer the rolls to a buttered, 12-count, standard muffin pan and cover with cling wrap that has been lightly sprayed with oil.

Step 10. Allow to proof in a warm place for about 30 to 45 minutes or until it passes the "poke" test! Do not overproof.

Step 11. Bake at 350ºF (176ºC) for 14 to 16 minutes or until the middle registers at 190ºF (87ºF). Allow to rest in the muffin tin for at 6 to 8 minutes.

Step 12. When cool enough to handle, lightly brush some melted butter on the top and sides of the buns.

Step 13. Coat and sprinkle cinnamon sugar on top and shake off the excess.

Step 14. Finally, fill the center with some Nutella. Serve immediately and enjoy!!

Substitutions

• For the Yeast - I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in the wam milk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
• For the Brown Sugar - You can use light, dark or white sugar.

Variations

• Other Fillings - If you're not a fan of Nutella, you can use cookie butter, jams or frangipane, like my Almond Croissant Rolls.
• Other Coatings - Instead of coating in cinnamon sugar, you can just use plain sugar or try it with an espresso sugar, as featured in my delicious Chocolate Brioche Donuts.
• Other Toppings - Instead of filling the rolls with Nutella, you can slather it right on top of the rolls. Alternatively, you can top with a brown butter cream cheese frosting, simple vanilla glaze, Nutella glaze or dust with powdered sugar.
• Bake Traditional Cinnamon Rolls - If you don't have a muffin pan, you can bake the rolls in a regular 9×13 inch (22x33cm) pan. Just increase the bake time to 25 to 28 minutes.

Special Equipment

• Stand Mixer - While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.
• Thermometer - Although it's not required, it's very helpful. We use it check the temp when the tangzhong cooks. We also want to make sure the milk is at the correct temperature for blooming the yeast and to know when the rolls are properly cooked.
• Kitchen Scale - It's the most accurate way to measure ingredients.
• Standard Muffin Pan

Storage

• Counter - These buns are best consumed right away, but you can store in an airtight container at room temperature for up to 2 days.
• Refrigerator - Store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature or microwave for 30 to 40 seconds before serving.
• Freezer - Once completely cooled, wrap individual rolls in plastic wrap and store in a freezer-safe container/bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.

FAQ

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📖 Recipe

Nutella Cinnamon Rolls

Lisa Flinn

Add these soft and fluffy Nutella Cinnamon Rolls to your weekend baking list! Milk bread dough, rolled with creamy Nutella and baked in a muffin pan until puffy and golden brown. The warm rolls get kissed with a little bit of melted butter, then gets coated in cinnamon sugar and filled with more gooey Nutella! Downright sinful!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Rise & Proof Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 14 minutes mins

Course Breakfast, Dessert

Cuisine American, Japanese

Yields 10 to 12 Rolls

INGREDIENTS

Tangzhong

• ▢ 2 Tablespoons (15g) Bread Flour
• ▢ ⅓ Cup (76g) Water

Milk Bread Dough

• ▢ ⅔ Cup (151g) Whole Milk
• ▢ 2 ¼ Teaspoons (7g) Active Dry Yeast
• ▢ ¼ Cup + 1 Teaspoon (50g + 4g) Brown Sugar divided
• ▢ 3 Cups (360g) Bread Flour
• ▢ All the Tangzhong
• ▢ 3 Tablespoons (42g) Unsalted Butter melted
• ▢ 1 Large Egg room temp
• ▢ 2 Tablespoons Dry Milk Powder
• ▢ 1 Teaspoon Vanilla Paste or Extract
• ▢ ¼ Teaspoon Fine Salt

Filling and Coating

• ▢ ¾ Cup (202g) Nutella, for swirling
• ▢ ¾ Cup (202g) Nutella, for filling the center
• ▢ 2 Tablespoons (28g) Unsalted Butter
• ▢ ¾ Cup White Sugar
• ▢ 1 Teaspoon Ground Cinnamon

Cook ModePrevent your screen from going dark

Instructions

 

• Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.

  2 Tablespoons (15g) Bread Flour

  ⅓ Cup (76g) Water
• Bloom Yeast -  In a small bowl or measuring cup, heat ⅔ cup of milk in the microwave until it reaches 105ºF(40Cº). Then add active dry yeast and 1 teaspoon of brown sugar, and stir well to combine. Let bloom for 8 to 10 minutes. See note below for instant yeast.

  ⅔ Cup (151g) Whole Milk

  2 ¼ Teaspoons (7g) Active Dry Yeast

  1 Teaspoon (4g) Brown Sugar
• Make Milk Bread Dough - In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (it's okay if it's still warm), brown sugar, melted butter, egg, milk powder, vanilla, salt and bloomed yeast mixture.

  3 Cups (360g) Bread Flour

  All the Tangzhong

  ¼ Cup (50g) Brown Sugar

  3 Tablespoons (42g) Unsalted Butter

  1 Large Egg

  2 Tablespoons Dry Milk Powder

  1 Teaspoon Vanilla Paste or Extract

  ¼ Teaspoon Fine Salt
• With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 15 minutes. It's ready when it passes the window pane test. See note below.
• Lightly oil your hands and form the dough into a smooth ball. Place it into an oiled bowl. Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
• Shape the Rolls - Gently punch the dough down to release gas bubbles. Transfer to a lightly floured work surface and roll out to roughly an 10×20 inch (25×50 cm) rectangle (does not need to be exact).
• Warm up the Nutella slightly in the microwave for about 10 to 15 seconds. Stir well and pour it on top of the dough. With an offset spatula, evenly spread the Nutella all the way to the edges. With a sharp knife or pizza cutter, trim any irregular edges if needed and cut into 10 to 12 even strips, width-wise. For slightly larger rolls, I cut 10 strips instead of 12, but it's up to you. Roll each strip of dough into buns.

  ¾ Cup (202g) Nutella, for swirling
• Transfer the rolls to a buttered, 12-count, standard-sized muffin pan and cover with cling wrap that has been lightly sprayed with oil. Depending on how warm your kitchen is, allow to proof for about 30 to 45 minutes or until it passes the "poke" test! See note below
• With 15 minutes left of proofing time, set a rack in the center of the oven and preheat to 350ºF (176ºC).
• Once the rolls are done proofing, bake for 14 to 16 minutes or until the middle registers at 190ºF (87ºF).
• As the rolls are baking, prep your coating and filling. In a bowl, combine sugar and ground cinnamon and set aside. Then, fill a piping bag or ziploc bag with about ¾ Cup (OR measure with your heart) of Nutella and set aside. Minutes before the rolls are done, melt the butter in a small bowl and set aside.

  ¾ Cup (202g) Nutella, for filling the center

  2 Tablespoons (28g) Unsalted Butter

  ¾ Cup White Sugar

  1 Teaspoon Ground Cinnamon
• Once rolls are cooked, set the muffin pan on a wire rack and let cool for 6 to 8 minutes.
• When they are cool enough to handle, lightly brush some melted butter on the top and sides of the buns. Lightly coat in the cinnamon sugar mixture and shake off the excess, then place on a cooling rack with a baking tray underneath (it can get a little messy). Finally, fill the center of each roll with as much Nutella as you'd like. Serve immediately and enjoy!! 

Video

Notes

For Instant yeast, skip to step 3. Combine instant yeast with all the dough ingredients into the bowl of your stand mixer.

To perform the Window Pane Test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it's ready. If the dough bounces back immediately, then needs more time.

Keyword bread, brioche, cinnamon muffin rolls, cinnamon sugar, homemade bread, milk bread, Nutella, nutella bread, nutella buns, Nutella cinnamon rolls, nutella muffin rolls, nutella rolls, tangzhong, yeast dough

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