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 (32 g); 3/4 cup water (155 g); 3 2/3 cups bread flour (485 g); 1/3 cup granulated sugar (66 g); 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/3 cup heavy cream, room temperature (78 g); 1/3 cup whole milk, room temperature (78 g); 1 large egg, room temperature (50 g); 1 teaspoon vanilla paste or extract; Tangzhong from above; 6 tablespoons unsalted butter, cool room temperature (54 g); 1/2 cup unsalted butter, room temperature (113 g); 2/3 cup light brown sugar, packed (133 g); 1/4 cup chocolate hazelnut spread (75 g); 3 tablespoons dark cocoa powder (18 g); 1/4 teaspoon fine sea salt; 1 cup powdered sugar (120 g); 1/4 cup chocolate hazelnut spread (75 g); 1/4 cup whole milk (56 g); 1 teaspoon vanilla paste or extract

There’s something irresistibly cozy about biting into these Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe. The soft dough, decadent chocolate filling, and that luscious nutty icing come together like a warm hug on a chilly morning. Trust me, this is not your average cinnamon roll.

The image shows a close-up of nine cinnamon rolls in a baking dish, each one covered with a thick, shiny dark chocolate glaze. The rolls are light golden brown with visible spiral layers, tightly rolled and slightly puffed up. The rich chocolate sauce fills the spaces between the rolls, spreading a smooth, glossy dark brown surface that contrasts with the lighter dough. On top of the glaze, small round candy pearls in shades of light brown, milk chocolate brown, and dark brown are scattered evenly, adding texture and color contrast. The background is a white marbled texture. 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 first tried making these fluffy chocolate cinnamon rolls on a lazy Sunday afternoon, and from the moment they came out of the oven, there was no turning back. The combination of chocolate and cinnamon is a classic, but adding a Nutella icing puts them on a whole new level of indulgence.

Perfectly Soft Dough: Using the Tangzhong method locks in moisture for rolls that stay soft and fluffy for days.
Decadent Filling: The chocolate and cinnamon filling is rich but balanced, offering just the right amount of sweetness and spice.
Nutella Icing: This glaze melts beautifully over warm rolls, adding a creamy and nutty finish you won’t want to miss.
Impressively Homemade: They look gourmet but are surprisingly easy to make, perfect for treating yourself or guests.

A close-up of four cinnamon rolls on a white plate placed on a white marbled surface, three of the rolls show a spiral pattern of light brown dough with dark brown cinnamon filling, and one roll has a thick, smooth layer of dark chocolate frosting with small chocolate shavings sprinkled on top; one frosted roll is bitten, showing a soft, moist part inside with light and dark swirls. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in these Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe plays a special role. From the tangzhong that keeps the dough irresistibly soft to the combo of butter and cocoa powder that builds a complex chocolate flavor, everything is thoughtfully chosen to create the perfect roll.

Flat lay of a small white ceramic bowl filled with bread flour, a small white ceramic bowl of water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of light brown sugar, a small white ceramic bowl with dark cocoa powder, an uncracked large brown egg with a clean shell, a few tablespoons of unsalted butter softly melting on a white ceramic plate, a small white ceramic bowl holding rich chocolate hazelnut spread, a small white ceramic bowl of heavy cream, a small white ceramic bowl of whole milk, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl with vanilla paste, all arranged symmetrically and balanced, 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: Has a higher protein content, giving the dough good structure and chewiness—critical for fluffy cinnamon rolls.
Instant Yeast: Quickly activates and helps the dough rise evenly without needing to proof first.
Heavy Cream & Whole Milk: These fats enrich the dough, making it tender and moist from inside.
Brown Sugar: Adds deep caramel notes that pair beautifully with cinnamon and cocoa.
Chocolate Hazelnut Spread (Nutella): Infuses the filling and icing with that signature nutty, chocolaty richness.
Cocoa Powder: Balances sweetness with a rich chocolate punch and enhances the filling’s depth.
Vanilla Paste or Extract: A subtle flavor booster that ties everything together.

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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

These rolls are wonderfully versatile, so I always encourage you to make this recipe your own. Whether it’s adding a sprinkle of chopped hazelnuts in the filling or swapping the Nutella icing for a classic cream cheese glaze, a little creativity goes a long way!

Nut-Free Alternative: When I made these for a friend with allergies, I substituted the hazelnut spread with a sunflower seed butter mixed with cocoa powder, and it was a hit!
Extra Cinnamon Kick: I love sprinkling a little extra cinnamon sugar on top just before baking for a slightly crunchy crust.
Vegan Twist: Try using plant-based milk and butter, and swap the egg for a flax egg — the tangzhong method still works magic here!

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

Step 1: Make the Tangzhong for Softness

Start by whisking bread flour and water in a small saucepan over medium heat. Keep whisking constantly — it thickens into a smooth paste in about 4-5 minutes. This tangzhong is a little trick from Japanese baking that really locks moisture into the dough so your rolls stay fluffy for days. Don’t skip it!

Step 2: Mix and Knead the Dough

Combine your dry ingredients first — bread flour, sugar, yeast, salt — then add your cream, milk, egg, vanilla, and that magic tangzhong. Mix it all slowly on low speed until you have a rough ball. Now, add your softened butter a little at a time, kneading the dough for about 10 more minutes. It should become smooth, elastic, and slightly tacky to touch but not sticky.

Step 3: Roll and Fill

Roll the dough into a large rectangle (about 21x15 inches). Spread your luscious chocolate-cinnamon filling evenly over the surface, leaving a small gap at the top edge so the filling doesn’t leak out. Then, carefully cut into 12 strips and roll each up tightly. Place them in a pan and let them rise until doubled in size — this usually takes 1-2 hours. Don’t rush this step; patience pays off!

Step 4: Bake and Glaze

Bake your rising beauties at 325°F (162°C) for about 25-35 minutes until golden on top. While they bake, whip up the chocolate Nutella icing by whisking powdered sugar, Nutella, milk, and vanilla together until smooth. When the rolls come out, let them cool slightly, then drizzle with that irresistible glaze.

Top Tip

From my many tries with this Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe, a few tips really made a difference — and I want you to benefit from them so you nail it the first time.

Flour Measurement Matters: Using a kitchen scale to weigh your flour prevents dry, dense dough—avoid scooping the cup directly into the flour.
Butter Temperature: Softened but cool butter blends better than melted butter, giving you that tender crumb without greasiness.
Don’t Skip the Rise: Let the dough double fully to get those signature fluffy layers; if your kitchen is cold, try placing the pan in a warm spot or the oven with just the light on.
Glaze While Warm: Pour the Nutella icing right after the rolls cool for about 15 minutes so it melts just right and sinks into all those nooks.

How to Serve Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe

chocolate cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it simple—just a few chocolate pearls or shavings on top for a little crunch and extra chocolate punch. If I’m feeling fancy, a sprinkle of toasted hazelnuts adds a lovely contrast in texture and amplifies the nutty flavors.

Side Dishes

These rolls shine on their own, but I often pair them with freshly brewed coffee or a latte. If it’s brunch time, a side of fresh berries or Greek yogurt balances out the richness with some fruity brightness.

Creative Ways to Present

For holidays or special gatherings, I’ve arranged the rolls in a circular bundt pan for a pull-apart look. Drizzling extra chocolate on the serving platter and adding edible flowers creates a stunning centerpiece that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls in an airtight container at room temperature for up to two days—usually, they don’t last that long though! If I want to keep them longer, I refrigerate them for up to a week. Just be sure to bring them back to room temp before serving to enjoy their soft, fluffy texture.

Freezing

I’ve frozen these rolls both before baking and after. For unbaked dough, shape the rolls and freeze them in the pan, covered tightly with plastic wrap and foil. When ready, thaw overnight in the fridge and let rise before baking. For baked rolls, wrap each one individually and freeze—thaw and reheat gently before serving.

Reheating

The easiest way I’ve found is to microwave a roll for about 15 seconds covered with a damp paper towel to keep moisture in. Or, warm them in a 300°F oven wrapped loosely in foil for 10 minutes to refresh that just-baked feeling.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of bread flour?

While all-purpose flour can work, bread flour is preferred for this recipe because its higher protein content helps develop gluten, resulting in fluffier and chewier rolls. If you use all-purpose, the rolls might be a bit softer and less structured, but still delicious.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that’s added to the dough. It helps retain moisture, giving the cinnamon rolls their signature soft and fluffy texture that stays fresh longer. It might seem like an extra step, but it truly makes a difference.

Can I prepare the rolls the night before baking?

Yes! You can prepare the dough and shape the rolls, then refrigerate them overnight. The cold proofing slows down fermentation, making them easier to manage and also enhancing flavor. Just take them out to rise a bit before baking the next morning.

What if I don’t have Nutella?

You can use any good quality chocolate hazelnut spread. I also like using Bonne Maman Hazelnut Spread, which is a bit richer and less sweet. If you want to skip the hazelnut flavor, try using a thick chocolate ganache or even a simple chocolate spread.

Final Thoughts

Honestly, these Fluffy Chocolate Cinnamon Rolls with Nutella Icing Recipe became a weekend ritual in my house — there’s a special kind of joy in pulling warm, soft rolls straight from the oven and sharing them with loved ones. Once you make them, you’ll see it’s worth every step. So grab your rolling pin, and let’s bake some happiness into your kitchen!