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Nutella Espresso Rolls

Nutella Espresso Rolls

I sat down to write this post a half dozen times, deleting the words once I recognized the meaning wasn't exactly what I wanted to express. The first rendition took on a serious tone, the second became an anecdote, the third a thoughtful observation. Yet, none of them communicated what I really wanted to say, which is you should make this recipe and soon. Though it is not usually in my nature to make bold statements, today I am making an exception. The truth is that these Nutella Espresso Rolls are easily one of the best dishes to come out of my kitchen. Ever.

I would never lie to you, dear friends.

Nutella Espresso Rolls Nutella Espresso Rolls Nutella Espresso Rolls

As a recipe developer, there are often several iterations a recipe goes through before I deem it good enough to share with you. While two iterations seems to be standard (with three or more sliding into second place), a single iteration is a rarity. These recipes are the four leaf clovers of the recipe development world, where modifications and tweaks happen ad infinitum.

In my own kitchen, I stumble across these rare gems perhaps once or twice a year, reveling in the moment before taking a fork after the sweet treat.

Nutella Espresso Rolls

Since my recent discovery of nutella, it has become a “banned” ingredient in the apartment because it has a tendency to disappear in a few blinks of the eye. However, the lack of nutella in the cupboards doesn't stop me from thinking about it. While recently browsing recipes online, I spotted a roll filled with chocolate. Running with the idea, I made the idea my own, filling the rolls with nutella and the subtle flavor of espresso.

After pulling the rolls out from the oven, piping hot and steaming, my boyfriend declared them one of the best things he's ever eaten. I agreed. I think you will, too.

Nutella Espresso Rolls

Nutella Espresso Rolls will leave you scraping the plate clean and wishing for more. The dough is made with espresso powder, which lends a subtle coffee flavor to the finished product. Spread with nutella and brown sugar, the dough is rolled up, sliced, and baked. When hot from the oven, the nutella becomes melted and gooey, given a unique texture from the brown sugar. These rolls are easy to make and are sinfully delicious. Make these for holidays, for friends and family, or just because it’s Monday—you won’t be disappointed.

One Year Ago: Summer Berry Pavlova and Mango Coconut Striped Popsicles
Two Years Ago: Cherry Almond Muffins and S'mores Ice Cream Sundae
Three Years Ago: Blueberry Lime Panna Cotta

Nutella Espresso Rolls

Yields 9 rolls

Espresso Dough
1/2 cup (118 ml) milk, barely warmed
2 tablespoons butter, melted
1 1/2 teaspoons active dry yeast
2 teaspoons espresso powder
3 tablespoons granulated sugar
1 large egg
2 cups (250 grams) all-purpose flour

In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm milk and melted butter and allow to sit about 5-10 minutes until activated (looks frothy). Mix in the espresso powder, sugar, and egg. Gradually add in the flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.

Turn out the dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours.

Nutella Filling
1/4 cup (50 grams) brown sugar, packed
1 teaspoon espresso powder
1/2 cup (150 grams) nutella

In a small bowl, mix together the brown sugar and espresso powder.

On a lightly floured surface, roll out the dough to 11 by 15 inch rectangle. Spread the dough evenly with the nutella, leaving a 1/2-inch border around the edges Sprinkle on the brown sugar mixture. From the longer end, roll the dough very tightly until it forms a log. Cut off the ends of the dough and cut the log into 1 1/2-inch segments.

Place the rolls into a 10-inch round pan. Cover and allow the dough to rise until it doubles in size, about 45 minutes to 1 hour. Alternatively, you can also make the rolls the night before and allow them to double in size in the refrigerator overnight.

Preheat the oven to 375 degrees F (190 F). Bake for 15-20 minutes, or until the tops are golden. Serve hot.

Reader Comments (33)

Oh wow, these look incredible! Sometimes the only thing you can do is beg people to make them - I totally get that thought-and-deletion process. Gorgeous photos, too, especially the one of that roll that's torn apart.
Oh my goodness...nutella & espresso together sounds like perfection!
07.21.2013 | Unregistered CommenterLaura
Yum! I adore nutella. These have my name written all over them.
07.21.2013 | Unregistered CommenterSarah
These rolls are super pretty! And totally delicious sounding. What a fabulous weekend recipe!
Whoa. These look sort of insane. Beautiful photos!!!
07.22.2013 | Unregistered CommenterSophie
These do look amazing, perfect for my son who is a Nutella lover indeed. Can't wait to make 'em.
07.22.2013 | Unregistered CommenterDena
Oh these look simply amazing.... I still haven't gotten around to trying Nutella but how can anyone resist these. Loved the photos!
OMG these look great!! Almost licking my screen ;-) ! Thanks for also putting the grams and ml in the recipe!
If you would make this the night before i suppose you do the fist rise in the fridge? Let the come to room temperature in the morning, shape them and let them rise for the second time?
07.22.2013 | Unregistered CommenterShanna
I'm soooooooooooooooo going to make these rolls *my eyes roll just with the thought of it* lol :)
07.22.2013 | Unregistered CommenterOndina Maria
The deep dark swirl have me mesmerised. I love it and I can not wait to try this dough!
Oh my, oh my! I will surely have to try these sometime! And I like how it makes 9 rolls. I think 9 is a better number to handle than 12 or 24 like a lot of cinnamon roll recipes call for.
Wow! these look out of this world. I live in Israel and I am not sure what you mean by"espresso powder" -do you mean instant coffee powder? granulated coffee crystals? ground coffee beans which one uses for making coffee in a French Press?
Thank you for a wonderful blog and a great looking recipe!
07.22.2013 | Unregistered CommenterHannah
Loving these! I love cinnamon rolls so I can't wait to try these, a new way to get my morning coffee fix haha!
is it possible to substitute espresso powder with something else??
07.22.2013 | Unregistered CommenterIndoo
Shanna-- I did the first rising the night before and shaped them. I let them rise the second time in the refrigerator overnight. This way I could just throw them in the oven in the morning and not worry about anything else!

Hannah & Indoo-- You can substitute instant coffee powder or crystals. Because it is not as strong as espresso powder, I would increase the addition slightly (~1 teaspoon) to make a more pronounced flavor.
07.22.2013 | Registered CommenterKristin Rosenau
gorgeous, gorgeous photographs, Kristin. such a lovely post. :)
07.22.2013 | Unregistered CommenterAbby
It's always awesome when a recipe comes out perfect on the first attempt, and I can only imagine how fantastic these must be! I've yet to make a Nutella Roll that I loved, so I'm itching to give these a try. The addition of brown sugar and espresso sounds amazing!
oh my gosh i can't wait to try these. this is the best thing i've seen all day!
Ahh, these look amazing!! I might just have to make these soon for my coffee-loving sister. (when I showed her the recipe, she thought the "espresso dough" sounded heavenly. and it does.)
Beautiful pictures, as always. :)
07.24.2013 | Unregistered CommenterAbbie
I'm trying these out right now and made two dozen: 1 batch with nutella and the other with Biscoff spread. #heavenly ;D
07.28.2013 | Unregistered CommenterCandis
Just made them this weekend, and they came out a huge success! The dough was great and yeasty. Loved the idea of mixing in the espresso!
09.2.2013 | Unregistered CommenterKelly
Bonjour! Please don't hate me for asking this, but would it be a total fail to try to make these with whole wheat flour! xx
09.3.2013 | Unregistered CommenterMariah
Mariah-- I would use a half whole wheat/half all-purpose flour mix. It will help the rolls from becoming bitter from the whole wheat flour.
09.3.2013 | Registered CommenterKristin Rosenau
I need these in my life... NOW! They look incredible!!
09.7.2013 | Unregistered CommenterJessica Looks AMAZING!!!!!!!
10.17.2013 | Unregistered CommenterSeppy
I used bread flour instead of all purpose and quick acting yeast instead of the one stated and they didn't seem to rise very much -I left the first dough in fridge overnight then I let it stand for 2hours in war, place and still not rise -the yeast was brand new and not out of date ! What did I do wrong ?
12.29.2013 | Unregistered CommenterMichelle
Michelle-- Quick acting yeast works very differently from active dry, which caused the problem (bread flour substitutions are just fine and should not affect the final product). With quick acting yeast, you need to shape the dough 10 min after kneading and allow it to double in size as rolls. It should not go through 2 rises because the yeast is not capable of doing so, which made the dough not rise the second time when you tried. Unfortunately when you use quick acting yeast instead of active dry, there will be a different set of instructions you will need to follow to get the best product for every recipe. At least we figured out the problem for next time!
12.29.2013 | Registered CommenterKristin Rosenau
Hey Kristin!
Do you think you could freeze these after the second rise? I was thinking about making two batches and then throwing one in the oven, and one in the freezer to save for a rainy day?
Thanks so much for always posting such delicious recipes and photos!
Warmly, m
12.31.2013 | Unregistered CommenterMary T
Mary T-- Freeze them right after shaping them. Then, when they thaw, they can complete the second rise and be ready for the oven. If you do it after the second rise, the dough will over-proof and have a sour taste.
12.31.2013 | Registered CommenterKristin Rosenau
Hello, thank you for this recipe. I have a couple of questions.

1. Melted butter? Do you actually require butter to be melted under heat or is it just softened butter? Also, if melted under heat, do we need to cool the butter down before adding in the yeast?

2. When I attempted the recipe, the first time, i added the barely warm milk and melted(under heat) butter then the yeast. But the mixture did not turn frothy. This happened the second time too when I waited for the melted butter to cool down before adding the yeast. The third time I added the yeast to the milk alone and then subsequently added the yeast. Which of these ways is correct? Where did I go wrong?

Thank you for taking the time out to reply. (I am currently waiting for the dough to rise! fingers crossed!)
01.9.2014 | Unregistered CommenterSivashankari
Sivashankari-- 1) Melted or softened butter will work. If simply melted, the butter shouldn't need to be cooled down before adding it to the yeast. 2) The first way is the way it is outlined in the recipe, but either one should get you to the end result. If the mixture didn't turn frothy, it could mean two things: your yeast is too old and needs to be replaced, or the milk could be warmed another 10-15 degrees (ideally you want it around 80-90 degrees).
01.9.2014 | Registered CommenterKristin Rosenau
Hi there,

Can I use normal bread flour or high-protein flour instead of all-purpose?

01.10.2014 | Unregistered CommenterNahiella
Hi there - I just wanted to let you know that I have adapted your recipe slightly and blogged it, giving you credit, of course. I hope you don't mind. My photos are terrible though…x
02.28.2014 | Unregistered CommenterSelma

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