Make-Ahead Chocolate Sweet Rolls for the Freezer That Bake Up Soft and Gooey Every Time!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
There are some mornings when a plain cinnamon roll just does not cut it. This recipe exists for those moments. Or when I want a show stopping chocolate dessert moment.
Stocking my freezer with homemade treats is one of the ways we make sure we actually enjoy eating at home, even while we are being intentional about saving money.
As a military family on baby step 2 of our debt free journey, every grocery trip matters and so does every meal we pull together at home instead of buying out.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
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Filling the freezer with go-to options is also incredibly satisfying, isn’t it. Knowing that something homemade, comforting, and genuinely good is already waiting takes so much pressure off busy mornings and long weeks.
These chocolate Nutella rolls were created with that exact goal in mind!
The dough is rich and chocolatey without being heavy. It stays soft and fluffy thanks to a simple adjustment that prevents the cocoa from drying it out.
The Nutella cheesecake style filling melts into the layers as they bake, giving you that bakery-style center that makes pulling apart a warm roll feel extra special.
This recipe is designed to be made entirely ahead of time. The bread machine does the mixing and kneading, the rolls are shaped and frozen before rising, and then you bake them fresh straight from the freezer whenever you want them.
And of course I just have to mention that using a bread machine has genuinely changed the way I cook at home, and I think it could help you out too!
My little bread machine does so much for me, dough for sweet rolls, soft dinner rolls, pizza nights, everyday sandwich loaves, quick cakes, even small batches of jam.
It takes on all the fiddly steps and frees me up to carry on with everything else at home. It keeps things consistent and budget friendly, and honestly it has made homemade baking feel achievable even on my busiest days. I’ll share the one I use later on in this post.
These rolls satisfy even the most dedicated chocoholics without being sickly or overly rich. I love finishing them with a swirl of my cream cheese frosting mixed with chocolate frosting, and I include both of those down in the recipe card so everything lives in one place.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves, grab your bread machine pan and let’s stock that freezer with something truly worth pulling out!
Why You’ll Love Using a Bread Machine In Your Kitchen!
If you’re new here, you’ll quickly learn that I am such a fan of using a bread machine for dough. It has been one of the biggest helps in my kitchen, especially during busy or overwhelming seasons.
My parents gifted me this little Compact Cuisinart Bread Machine recently when I moved from the UK to the States after getting married, and it has worked like a little powerhouse ever since!
It kneads beautifully. It rises dough evenly. It keeps everything contained in one pan so I am not dealing with flour across every surface of the kitchen.
And on days where the house feels chaotic or I am juggling too much, I can add the ingredients, press the dough button, and let it get on with the work while I focus on everything else.
It takes away so much of the guesswork and makes homemade bread, pizza dough, cinnamon rolls, soft rolls, and sweet bakes feel much simpler.
It has also been a real blessing for our budget. Homemade dough costs pennies compared to store prepared versions and certainly compared to eating out. As a military family on baby step 2 of our debt free journey, little savings like that matter across an entire month.
If you have ever felt intimidated by bread making, this is your gentle nudge to give it a try. A dough cycle handles all the kneading for you.
You get soft, reliable, fluffy dough without standing over a counter for ages or worrying if things rose the way they should. It makes homemade cooking feel doable, even on days that are far from calm.
There are so many beginner friendly ideas to help you feel confident and excited about homemade dough!
Equipment
- Bread machine with a dough cycle
- Measuring jug, cups and spoons
- Rolling pin
- Plastic wrap or clean kitchen towel
- Bread knife or dental floss for cutting the rolls
- Parchment paper
- 9 x 13 baking dish or baking sheet for baking
- Spatula
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Ingredients
This recipe makes 1 very large batch of chocolate dough – Easily enough for 10 huge bakery-style fluffy dessert rolls. Try halving the recipe if you don’t need to make as many as I do or if your bread machine can’t hold as much dough!
Chocolate Dough
- 1 1/3 cup warm milk
- 1/3 cup white sugar
- 3 teaspoons active dry yeast
- 1 large egg
- 1/2 cup salted butter, cold and cubed
- 3 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
Nutella Cheesecake Filling
- 1 1/2 cups Nutella, softened
- 8 oz cream cheese, softened
Optional Before Baking
- 2 to 3 tablespoons heavy cream or half and half
Step by Step Instructions
Step 1. Wake up the yeast
Pour the warm milk into your bread machine pan.
Add the sugar, then sprinkle the yeast over the top.
Give it a gentle stir, then cover the pan with a clean towel and let it sit for 5 to 10 minutes.
You are looking for a foamy, bubbly, slightly frothy top. If it stays flat, your yeast is not active and you will need to start again.
Step 2. Add the egg and butter
Add the egg to the yeast mixture.
Add the cold cubed butter.
Do not worry if the butter looks chunky at this stage. The dough cycle will work it in.
Step 3. Add the dry ingredients in the right order
Add the cocoa powder first.
Then add the flour on top of the cocoa.
Make a small well in the center of the flour and add the salt into that hole.
Cover the salt back up with a little flour. This keeps the salt from touching the yeast too early, which helps the rise.
Step 4. Run the dough cycle
Place the pan into your bread machine and select the Dough cycle.
Let it complete the full cycle, including kneading and the first rise.
When it is done, the dough should be soft, elastic, and slightly tacky. With cocoa dough, soft is what you want.
Step 5. Mix the filling
While the dough finishes, beat the softened cream cheese and softened Nutella together until smooth and fully combined.
Set aside.
Step 6. Roll, fill, and shape
Lightly flour your counter.
Turn the dough out and roll it into a large rectangle, at least 25 x 16 inches in size (to give you enough for at least 2.5 inch thick rolls).
Spread the Nutella filling evenly over the dough, leaving a small border along one long edge so it seals well.
Roll up tightly from the long side into a log.
Slice into 2.5 – 3 inch pieces using a sharp knife or unflavored dental floss. This should give you 10 very large fluffy rolls when baked.
Step 7. Flash freeze the rolls
Line a baking sheet with parchment paper.
Place the sliced rolls on the sheet with space between them.
Freeze until firm, about 2 hours.
Once solid, transfer to a labeled freezer bag and store for up to 2 months.
How to Bake These Rolls from Frozen
Option 1. Overnight Fridge Method
Place frozen rolls onto a parchment lined baking dish.
Cover loosely and refrigerate overnight.
The next morning, remove from the fridge and let rise at room temperature for about 1 hour until puffy.
Drizzle 2 to 3 tablespoons of heavy cream or half and half into the bottom of the pan if using.
Bake as directed below.
Option 2. Same Day Counter Rise
Place frozen rolls directly onto a parchment lined baking dish.
Cover loosely and allow to rise at room temperature for 4 to 5 hours until fully puffy.
Add the optional cream to the pan just before baking.
Bake as directed below.
Baking Instructions
Bake in a preheated 350°F oven for 30 to 35 minutes for the large 2.5 – 3 inch rolls (adjust to less if you’ve made yours thinner).
Chocolate dough will not turn golden, so look for rolls that are puffed, set, and cooked through. Glass dishes may need longer.
Notes and Troubleshooting
Notes
- This recipe is designed to be frozen before the second rise.
- Nutella spreads best when slightly warmed.
- Adding cream before baking creates an ultra soft, decadent result.
- These rolls pair beautifully with cream cheese frosting, chocolate frosting, or a mix of both.
Troubleshooting
- Rolls dense after baking? They needed more rise time.
- Dough feels dry after mixing? Add 1 teaspoon warm milk and knead briefly by hand.
- Filling leaking? Leave a wider border when rolling.
Storage
- Baked rolls keep at room temperature for 1 day or refrigerated for up to 3 days.
- Reheat gently in the microwave.
- Frozen unbaked rolls keep well for up to 2 months.
Serving Ideas
- Serve warm for breakfast or dessert
- Top with cream cheese frosting, chocolate frosting, or a swirl of both
- Perfect for holidays, special mornings, or freezer baking days
Why You’ll Love This Recipe?!
- Freezer-first and truly make ahead
- Bread machine does the hard work
- Soft chocolate dough without dryness
- Nutella filling in every layer
- Feels indulgent but still intentional
FAQ
Can I bake these straight from frozen without rising?
No. These need a full rise for the best texture.
Can I halve the recipe?
Yes. It scales down cleanly.
Can I use a different chocolate spread?
Yes, but Nutella gives the smoothest melt.
Make This Recipe With Me!
Sometimes it’s just easier to watch a video than read a recipe card isn’t it?! So here’s a quick tutorial on how to make this simple and delicious recipe at home and on a budget – thank you for joining me in the kitchen today!
Fluffy Chocolate Nutella Freezer Rolls Recipe Made with a Bread Machine!
January 25, 2026Ingredients
Equipment
Method
- Add the warm milk to the bread machine pan. Stir in the sugar, then sprinkle the yeast over the top. Gently stir, cover the pan with a clean towel, and let sit for 5 to 10 minutes until foamy and bubbly. If no foam forms, start again with fresh yeast.
- Add the egg and the cold cubed butter to the pan. The butter will blend in during the dough cycle.
- Add the cocoa powder first, then the flour. Make a small well in the center of the flour and add the salt. Cover the salt back up with flour to prevent early contact with the yeast.
- Place the pan into the bread machine and select the Dough cycle. Allow the machine to complete the full cycle, including kneading and first rise.
- While the dough finishes, beat the softened cream cheese and Nutella together until smooth.
- When the dough cycle has completed turn the dough out onto a lightly floured work surface , and roll it into a large rectangle, at least 25 x 16 inches in size (to give you enough for at least 2.5 inch thick rolls).The dough should be soft, elastic, and slightly tacky.Spread the filling evenly over the dough, leaving a small border along one long edge. Roll tightly into a log and slice into 2.5 – 3 inch pieces for 10 large fluffy rolls.
- Arrange the rolls on a parchment lined baking sheet with space between them. Freeze until solid, about 2 hours. Then transfer frozen rolls to a labeled freezer bag and store for up to 2 months.
- Overnight Fridge Method: Place frozen rolls on a parchment lined baking dish. Cover loosely and refrigerate overnight. The next morning, let rise at room temperature for 1 hour until puffy. Add 2 to 3 tablespoons heavy cream or half and half to the pan if using.Bake in a preheated 350°F oven for 30 to 35 minutes for the large 2.5 – 3 inch rolls (adjust to less if you've made yours thinner).Glass baking dishes may require an extra 2 to 3 minutes.
- Same Day Counter Rise:Place frozen rolls directly onto a parchment lined baking dish. Cover loosely and let rise at room temperature for 4 to 5 hours until fully puffy. Add optional cream just before baking. Bake as directed.Bake in a preheated 350°F oven for 30 to 35 minutes for the large 2.5 – 3 inch rolls (adjust to less if you've made yours thinner).Glass baking dishes may require an extra 2 to 3 minutes.
Video
Notes
- This recipe is designed to be frozen before the second rise.
- Nutella spreads best when slightly warmed.
- Adding cream before baking creates an ultra soft, decadent result.
- These rolls pair beautifully with cream cheese frosting, chocolate frosting, or a mix of both.
This is a very large batch of dough!
Please note that this recipe makes 1 very large batch of chocolate dough – Easily enough for 10 huge bakery-style fluffy dessert rolls. Try halving the recipe if you don’t need to make as many as I do or if your bread machine can’t hold as much dough!Storage
- Baked rolls keep at room temperature for 1 day or refrigerated for up to 3 days.
- Reheat gently in the microwave.
- Frozen unbaked rolls keep well for up to 2 months.
Related Recipes
- Check out all our Bread Machine Recipes!
- Get all the Frosting Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This is the kind of recipe that makes eating at home feel like a treat, not a sacrifice.
These chocolate Nutella freezer rolls help stretch the grocery budget while still delivering comfort, indulgence, and joy. They are made to fit real life, real schedules, and real cravings!
What to Try Next?!
Share & Rate This Recipe!
If these freezer chocolate rolls earn a permanent spot in your freezer, tap the stars on the recipe card and leave a quick comment. Sharing helps other families build a freezer they actually love using.
Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
