Chocolate Swirl Rolls with Nutella and Cream

These fragrant chocolate swirl rolls with Nutella bake up wonderfully soft and moist: the secret is to pour cream over them before baking. Delicate cocoa dough, a generous layer of hazelnut-chocolate spread, and a golden crust make them perfect for breakfast, afternoon tea, or a homemade dessert with coffee.

Ingredients

• All-purpose flour — 19.4 oz | 550 g
• Unsweetened cocoa powder — 1.6 oz | 45 g
• Warm milk — 1 1/4 cups | 300 ml
• Active dry yeast — 0.25 oz | 7 g (or about 0.7 oz | 21 g fresh yeast)
• Neutral vegetable oil — 3.9 oz | 110 g
• Powdered sugar — 0.18 lb | 50 g
• Vanilla sugar — 0.9 oz | 25 g
• Salt — 1 tsp | 1 tsp
• Nutella — to taste, usually 7.1–8.8 oz | 200–250 g
• Cream, 20–33% fat — 1/3 cup | 80–100 ml

Step-by-Step Recipe

1. In a large bowl, combine the flour, cocoa powder, powdered sugar, vanilla sugar, salt, and dry yeast.
2. Pour in the warm milk and vegetable oil. Knead into a soft, smooth dough, about 8–10 minutes by hand or 5–6 minutes in a mixer with a dough hook. The dough should be supple and slightly sticky.
3. Transfer to an ovenproof bowl and cover. Place in an oven at 122°F | 50°C and let rise for 40–50 minutes, until doubled in size.
4. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 0.2 in | 0.5 cm thick.
5. Spread Nutella evenly over the surface, leaving a 0.4 in | 1 cm strip along one long side bare.
6. Roll up tightly from the long side and cut into 12 pieces, each about 1.2–1.6 in | 3–4 cm thick.
7. Arrange the swirls in a glass or ceramic baking dish, leaving small gaps between them. Let stand for 15–20 minutes at room temperature.
8. Carefully pour the cream into the bottom of the dish between the rolls, not over the tops, to keep the crumb tender.
9. Bake at 338°F | 170°C in top-and-bottom heat for 30–35 minutes, until evenly browned.
10. Cool in the dish for 10–15 minutes and serve warm.

Nutrition per serving

Calories	≈ 420 kcal
Protein	≈ 8 g
Fat	≈ 21 g
Carbohydrates	≈ 52 g
Fiber	≈ 3 g
Sugar	≈ 24 g
Sodium	≈ 220 mg

Tips and Variations

• Fresh yeast: replace 0.25 oz | 7 g dry yeast with 0.7 oz | 21 g fresh yeast, dissolving it in a little warm milk with a pinch of sugar.
• Baking dish: glass or ceramic holds moisture better; in metal, the rolls may dry out faster.
• Nutella can be partly replaced with peanut butter, or you can add chopped hazelnuts or walnuts for extra texture.
• Adjust the sweetness: reduce the powdered sugar in the dough to 30–40 g if you prefer less-sweet bakes.
• Storage: the rolls stay soft for up to 2 days at room temperature under a lid. For longer keeping, freeze after cooling for up to 1 month.

Frequently Asked Questions

Can I make them without cocoa powder?

Yes. Replace the cocoa with the same amount of flour. You will get light yeast swirls with a chocolate filling.

What can I use instead of Nutella in the filling?

Any chocolate-hazelnut spread works well, as do thick seedless jam, dulce de leche, or a mixture of soft butter, sugar, and cinnamon.

Why pour cream over the rolls before baking?

The cream creates a gently moist, steamy environment and soaks into the bottoms of the rolls, keeping the crumb especially tender and preventing it from drying out.