Nutella glazed rolls 🤎
Yields: 10
For the dough:
* 100g warm water
* 80g whole milk, warm
* 7g instant yeast
* 2 eggs, room temperature
* 40g granulated sugar
* 100g melted unsalted butter
* 450g all purpose flour
* 1/2 tsp salt
* 250g Nutella
1. In the bowl of your stand mixer fitted with a dough hook, whisk the warm milk, water, eggs, sugar and instant yeast
2. Add the flour and salt. Knead for 10-15 mins until smooth
3. Form the dough into a ball then place it inside of a bowl. Cover with plastic film and proof in a warm environment for 1 hour or until doubled in size
4. Punch the gas out of the dough
5. On on a lightly floured surface, roll out the dough into a 20x12” rectangle
6. Spread the Nutella evenly
7. Using a pizza cutter or a sharp knife, cut the dough into 5 equal rectangles
8. Cut each rectangle into 2 triangles
9. You’ll end up with 10 triangles
10. Gently lift each triangle off of your work surface. This will stretch the dough and make each piece longer. Don’t over stretch
11. Roll tightly into a croissant shape
12. Repeat the process with the rest of the pieces
13. Place the rolls on 2 seperate lined baking sheets. 6 on each
14. Cover the rolls with plastic film and proof for 20 mins
15. In a small bowl, beat 1 egg. Brush it into the rolls
16. Bake in a preheated oven at 350F for 18-20 mins
Glaze:
260g powdered sugar
80h heavy crwma cream
30ml vanilla
1. Combine the ingredients above
2. Place the rolls on a wire rack with a tray underneath to catch the drippings
3. While the rolls are still warm, pour the glaze on top then use a pastry brush to evenly coat the rolls
4. Serve warm
If you’re a fan of both Nutella and freshly baked bread, these Nutella glazed rolls are an absolute treat! What I really love about this recipe is how the warm, gooey Nutella pairs perfectly with the soft, buttery dough. The process of making the dough might seem long but it’s truly rewarding. One tip I discovered through personal experience is to ensure your milk and water aren’t too hot when mixing with yeast and eggs—around 100°F is perfect to help activate the yeast without killing it. Also, after rolling out the dough and cutting it into triangles, gently lifting and slightly stretching each piece adds a lovely elongated shape that bakes up beautifully in the oven. The vanilla glaze adds just the right amount of sweetness and moisture to the rolls' exterior, enhancing the Nutella flavor without overpowering it. It’s important to pour the glaze while the rolls are still warm so it melts into the surface, creating that irresistible sheen and softness on top. Another helpful tip is to use a pizza cutter for clean, even slices — it speeds up the process and gives perfect edges. I also like letting the rolls proof twice (once after kneading and once after shaping) because it makes them nice and fluffy. Finally, serving them warm really maximizes the taste experience, making them the perfect sweet snack or breakfast treat. This recipe is great for sharing with family or friends, especially Nutella lovers looking for a homemade twist. If you want to experiment, try adding a sprinkle of chopped hazelnuts inside for extra crunch or dusting the finished rolls with cocoa powder for a richer chocolate flavor. Either way, these Nutella glazed rolls are an easy yet impressive baked good to make at home!
