Easy Nutella Brioche Rolls
If you love soft, pillowy sweet bread and you also love Nutella, this bake is going to be your new obsession. These nutella brioche rolls are rich, buttery, and unbelievably fluffy—then you pull one apart and find a glossy chocolate-hazelnut center tucked inside. They look like a bakery treat, but the method is totally doable at home, even if you are new to enriched doughs.
The magic of nutella brioche rolls is in the dough texture. Brioche starts a bit sticky, but as you knead and slowly work in softened butter, it turns smooth, elastic, and shiny. That strong gluten structure is what gives you a tall rise, a tender crumb, and that signature “pull-apart” bite. Don’t rush the kneading—this is where the bakery vibe comes from.
Another reason these nutella brioche rolls come out so clean and pretty is one simple trick: use cold Nutella for filling. Chilled Nutella is thicker, easier to spread, and far less likely to leak during shaping and baking. After the second rise, an egg wash gives a beautiful shine, and a final brush of melted butter keeps the tops soft and glossy.
Serve these nutella brioche rolls warm with coffee, tea, or a glass of milk. They are perfect for weekend brunch, lunchbox treats, holiday mornings, or anytime you want a cozy bake that looks impressive. And if you want a next-level experience, warm one for 10–12 seconds in the microwave—the filling gets extra dreamy.
Ingredients
Measure and set everything out before you start. With enriched dough, a smooth workflow makes the whole process easier—especially when you want consistently fluffy nutella brioche rolls.
- 200 ml warm milk
- 100 g sugar
- 6 g active dry yeast
- 3 small eggs
- 1 tsp vanilla extract
- 500 g all-purpose flour (extra if needed)
- 1 tsp salt
- 100 g unsalted butter, softened
- Nutella for filling (cold works best)
Ingredient notes: Warm milk should feel pleasantly warm—not hot. If it is too hot, it can weaken the yeast. Softened butter should be pliable, so it blends in gradually. If your kitchen is cool, give the dough more time—patient proofing is what makes nutella brioche rolls tall and cloud-soft.
Step-by-Step Instructions
Follow these steps and you will get shiny, bakery-style nutella brioche rolls with a soft interior and a rich center. The only “hard” part is kneading long enough—everything else is simple.
- Activate the yeast: In a large bowl, mix warm milk, sugar, and yeast. Let it sit for a few minutes until you see light foam.
- Add eggs + vanilla: Whisk in the eggs and vanilla extract until smooth.
- Add flour + salt: Add flour and salt, then mix until a rough dough forms. If it feels very wet, sprinkle a little extra flour (a tablespoon at a time).
- Knead and add butter gradually: Knead the dough and work in softened butter in small pieces. Keep kneading until the dough is smooth, elastic, and slightly glossy—about 10–15 minutes by hand or 6–8 minutes in a mixer. This is what gives nutella brioche rolls their signature fluffy crumb.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled.
- Divide: Gently deflate, then divide into equal pieces for even baking.
- Fill: Flatten each piece, add 1–2 tablespoons of cold Nutella, fold and seal well, then shape into a neat roll.
- Second rise: Arrange on a lined tray (or in a baking dish), cover, and rise 30–45 minutes until puffy.
- Egg wash + bake: Brush with egg wash and bake at 180°C / 350°F for 18–20 minutes, until golden and glossy.
- Finish: Brush with melted butter for a soft, bakery-style top.
Right after baking, let the rolls rest 5–10 minutes so the crumb sets. Then pull one apart while still warm—this is when nutella brioche rolls taste the most luxurious.
Pro Tips
These tips will help your nutella brioche rolls turn out tall, shiny, and perfectly filled every time:
- Knead until stretchy: The dough should pull without tearing. If it keeps ripping, knead a few minutes longer.
- Add butter slowly: Gradual butter helps the dough emulsify and stay elastic instead of greasy.
- Chill the filling: Cold Nutella is easier to control and helps keep nutella brioche rolls neat in the oven.
- Seal well: Pinch seams firmly so the filling stays inside while baking.
- Don’t overbake: Pull them when deeply golden. Overbaking dries enriched dough.
Quick dough check: If you are unsure whether you kneaded enough, do a simple “windowpane test.” Pinch off a small piece of dough and gently stretch it. If it stretches thin (almost like a translucent sheet) before tearing, the gluten is developed and you will get that soft, airy texture. If it tears quickly, knead a few minutes longer, then test again.
Proofing tip: Rising times are always an estimate. Your dough is ready when it has doubled and feels light, not when the clock says so. For the second rise, the shaped rolls should look puffy and leave a slight dent when you press gently with a fingertip. This keeps them tall and prevents a dense center.
Filling control: Keep the Nutella centered and leave a small border around the edges so you can seal properly. If any filling gets on the seam, wipe it away before pinching closed—this tiny step helps prevent leaks and keeps your rolls picture-perfect.
Storage
For the softest texture, enjoy the same day. But you can absolutely store nutella brioche rolls and keep them delicious:
- Room temperature: Airtight container for up to 2 days.
- Reheat: Microwave 10–15 seconds, or warm in a 160°C oven for 5–7 minutes.
- Freeze: Freeze cooled rolls up to 2 months. Thaw, then warm before serving.
Nutrition note: Nutrition will vary based on roll size and how much filling you add. If you are tracking macros, weigh your dough portions and Nutella for the most accurate numbers for your nutella brioche rolls.
Nutrition Information
Nutrition Facts — Per Serving
| Calories | ~360 kcal |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Carbohydrates | 52g |
| Sugars | 18g |
| Protein | 9g |
*Estimates vary by portion size and filling amount.
Easy Nutella Brioche Rolls
These rolls are soft, fluffy, and filled with Nutella—baked until golden and brushed with butter.
Bake: 20 min
Total: ~2 hrs
Servings: 10
Cuisine: Baking
~360 cal
Ingredients
- 200 ml warm milk
- 100 g sugar
- 6 g active dry yeast
- 3 small eggs
- 1 tsp vanilla extract
- 500 g all-purpose flour (add extra if needed)
- 1 tsp salt
- 100 g unsalted butter, softened
- Nutella for filling (cold is best)
Instructions
- Mix warm milk, sugar, and yeast; rest until lightly foamy.
- Whisk in eggs and vanilla.
- Add flour and salt; mix into a rough dough.
- Knead in softened butter gradually until smooth and elastic.
- Cover and rise 1 hour or until doubled.
- Divide, fill with cold Nutella, seal, and shape into rolls.
- Second rise 30–45 minutes until puffy.
- Brush egg wash; bake at 180°C / 350°F for 18–20 minutes.
- Brush with melted butter and cool 5–10 minutes before serving.
Notes
For the cleanest shape, keep Nutella cold, seal the seam tightly, and knead until the dough is silky and stretchy.
FAQs
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Conclusion
Once you bake these rolls, you will want to make them again and again. The method is repeatable: knead until silky, rise until doubled, fill with cold Nutella, bake until glossy, then brush with butter. Warm one up and you get that soft bread pull with a rich center—pure comfort.
If you try this recipe, leave a rating and a comment, and share a photo—nothing makes me happier than seeing your nutella brioche rolls turn out tall, golden, and fluffy.