Ingredients
Equipment
Method
Make the dough
- 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.
Baking instructions
- 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
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- Get all the Frosting Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.