Easy Chocolate Hazelnut Rolls: Fluffy, No-Yeast Nutella Buns Ready in 40 Minutes!

Imagine sweet, fluffy rolls, generously swirled with rich chocolate hazelnut spread, crunchy toasted hazelnuts, and drizzled with luscious dulce de leche. Now, imagine achieving all this without the fuss of yeast or lengthy rising times! Our Chocolate Hazelnut Rolls recipe delivers warm, gooey perfection to your table in a mere 40 minutes, making it the ultimate quick brunch treat or decadent dessert for any occasion. This recipe is designed for ease and speed, ensuring you can enjoy a homemade delight even on your busiest days.

This beloved recipe was first shared in December 2018 and has been lovingly updated with fresh photos, enhanced text, and a few minor recipe adjustments to ensure the best possible results for these incredible rolls. For a nostalgic look, you can find an original photo towards the bottom of the page.

While my blog doesn’t always feature full-blown decadent treats, these Nutella rolls hold a special place as a cherished brunch staple in our home. Their irresistible combination of flavors and textures, coupled with their incredible speed and ease of preparation, makes them a frequent request. That’s why I decided it was time to refresh the presentation and re-share this fantastic recipe, complete with additional tips to help you master these delightful hazelnut buns.

Key Ingredients for Perfect Chocolate Hazelnut Rolls

Crafting these delectable rolls begins with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why:

Flour Selection

Flour: For the most tender and flaky texture, I highly recommend using all-purpose white flour. While I have experimented with whole wheat flour in variations of this recipe, all-purpose flour consistently yields the best results, creating a lighter, softer roll that perfectly complements the rich filling. The lower protein content in all-purpose flour helps prevent the dough from becoming overly tough when kneaded.

The Importance of Cold Butter

Butter: This is a crucial ingredient for achieving tender, flaky biscuit-like layers in your rolls. Always use cold, unsalted butter, cut into small cubes. The key here is to keep the butter as cold as possible throughout the mixing process. As the cold butter melts in the hot oven, it releases steam, which creates pockets of air, resulting in those desirable flaky layers that make these rolls so irresistible. Using unsalted butter allows you to control the overall saltiness of the recipe.

Choosing Your Chocolate Hazelnut Spread

Chocolate Hazelnut Spread: Nutella is, of course, the classic and most popular choice for its creamy texture and iconic flavor profile. However, don’t feel limited! Any high-quality hazelnut chocolate spread will work wonderfully. You might even consider trying an organic or a homemade version for a unique touch. The spread provides the core flavor and gooey texture when baked.

Hazelnuts for Crunch and Flavor

Hazelnuts: You’ll need crushed hazelnuts for both the flavorful filling and as a delightful garnish on top of the baked rolls. I typically buy natural, whole hazelnuts and simply pulse them a few times in my food processor until they reach a crumbly consistency. For an elevated flavor and enhanced texture, I highly recommend taking an extra step: roast the crushed hazelnuts. Simply spread them on a baking sheet and toast them in a 350°F (175°C) oven for 6-8 minutes. Keep a close eye on them, as nuts can burn quickly, but the added aroma and depth of flavor are well worth it.

The Sweet Finish: Dulce de Leche

Dulce de Leche: This rich, caramel-like sauce provides a wonderfully sweet and luxurious topping. While making your own dulce de leche can be a rewarding experience, for the sake of convenience and saving time, I often opt for good quality store-bought dulce de leche. If you find dulce de leche elusive at your local grocery store, don’t worry! You can easily substitute it with butterscotch sauce or a classic caramel sauce for a similarly delicious finish. It adds a final layer of sweetness and moisture to the warm rolls.

How to Make Fluffy Nutella Swirl Rolls Without Yeast

One of the best features of this recipe is its simplicity and speed, thanks to the absence of yeast. We’re essentially making a biscuit-style dough that bakes up beautifully without any rising time. Here’s a detailed guide to crafting these irresistible rolls:

Step 1: Prepare Dry Ingredients. In the bowl of your food processor, combine the all-purpose flour, cane sugar, baking powder, and kosher salt. Pulse these dry ingredients a few times, just until they are well combined. This ensures even distribution of the leavening agent and salt throughout the dough.

Step 2: Incorporate Cold Butter. Add the cold, cubed unsalted butter to the food processor bowl. It’s crucial that the butter remains cold at this stage.

Step 3: Achieve Crumbly Texture. Pulse the mixture until it has a coarse, crumbly texture, with visible pea-sized bits of butter still present. Be careful not to over-process the mixture, as the friction from the blades can warm up and melt the butter, which we want to avoid for flaky rolls.

Step 4: Add Wet Ingredients to Form Dough. In a separate small bowl or measuring cup, stir the vanilla extract into the dairy milk. With the food processor running on low speed, slowly and steadily pour the milk mixture into the flour and butter mixture. Continue processing just until a sticky dough begins to form and gather around the blade. Stop as soon as it comes together; overmixing will develop gluten too much, leading to tough rolls.

Step 5: Lightly Knead the Dough. Transfer the sticky dough onto a well-floured work surface. Begin kneading by gently folding the dough over itself a few times. As you do this, the flour from your work surface will gradually incorporate into the dough, causing it to become firmer and less sticky. The goal is just to bring the dough together, not to develop strong gluten. If the dough is still too sticky, add a little more flour to your hands and the surface.

Step 6: Roll Out the Dough. Using a rolling pin, carefully roll out the dough into a rectangular shape, aiming for approximately 15 inches long by 10 inches wide. As you roll, you may need to sprinkle additional flour on your work surface and on the rolling pin to prevent the dough from sticking, ensuring a smooth and even layer.

Step 7: Spread Nutella. Evenly spread the chocolate hazelnut spread across the entire surface of the rolled-out dough, leaving a small border at one of the long edges for sealing.

Step 8: Sprinkle Hazelnuts. Generously sprinkle most of the crushed hazelnuts over the Nutella layer. Remember to reserve a small amount of hazelnuts to sprinkle on top of the rolls after they’ve baked for an extra burst of flavor and texture.

Step 9: Roll into a Log. Starting from one of the long edges, carefully roll the dough tightly into a log. As you roll, gently fold in the dough at both ends to help seal in the delicious filling and prevent it from oozing out during baking.

Step 10: Slice the Rolls. Using a sharp knife (a serrated knife works well for clean cuts), slice the log into 12 even pieces. Aim for uniform thickness to ensure even baking.

Step 11: Arrange for Baking. Lightly grease an 8×11 inch oval baking dish (or a 10-inch round dish). Arrange the sliced rolls in a single layer in the prepared dish, leaving a small space between each as they will expand slightly.

Step 12: Bake and Finish. Preheat your oven to 425°F (220°C). Bake the rolls for 20-22 minutes, or until their tops are beautifully golden brown and the rolls are cooked through. Once baked, remove them from the oven immediately. While the rolls are still warm, generously pour the dulce de leche over them, allowing it to melt and seep into the crevices. Finally, sprinkle the reserved crushed hazelnuts on top for a finishing touch and added crunch. Serve warm and enjoy!

Secrets to Tender and Flaky Rolls

These delightful chocolate hazelnut rolls are essentially a variation of a quick biscuit dough, and mastering their texture requires understanding a few key principles. To achieve that coveted tender and flaky result, much like a perfect biscuit, keep these expert tips in mind:

Keep the Butter Cold: This is arguably the most crucial tip. When incorporating butter into the flour, whether by pulsing in a food processor or using a pastry cutter, it’s essential to keep the butter as cold as possible. You want small, distinct pieces of cold butter distributed throughout the dough, not a smooth, melted mixture. These cold butter pockets create steam when baked, which is what gives biscuits (and these rolls) their light, airy, and flaky layers. Over-processing or overworking the butter will cause it to melt, leading to a denser, less flaky roll.
Avoid Over-Kneading the Dough: Biscuit doughs thrive on minimal handling. After the wet ingredients are added and the dough forms, transfer it to a floured surface and only knead it a few times by gently folding it over. The goal is just to incorporate any remaining loose flour from the work surface and bring the dough together until it’s no longer overly sticky. Excessive kneading develops gluten, which can make the rolls tough and dense, rather than tender and soft. Think “just combined” rather than “smooth and elastic.”
Measure Flour Accurately: Too much flour can lead to dry, tough rolls. Always use the “spoon and level” method: spoon flour lightly into your measuring cup until it’s overflowing, then use the back of a knife to level off the excess. Do not scoop the measuring cup directly into the flour bag, as this compacts the flour and adds too much to your recipe.

Storage and Freezing Instructions

These Nutella buns are absolutely divine when served warm and gooey, fresh out of the oven. However, if you find yourself with irresistible leftovers, proper storage will help maintain their deliciousness:

Refrigeration: Store any leftover rolls in an airtight container in the refrigerator for up to 3-4 days. It’s common for them to firm up slightly in the cold, but a quick reheat will bring them back to life. Simply warm them in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for 5-10 minutes, until softened and warm throughout.
Room Temperature Storage: If you choose to omit the dulce de leche, or if you use a caramel sauce that does not require refrigeration, these rolls can be left at room temperature in an airtight container for a couple of days. The lack of a dairy-based topping helps with room temperature stability.
Freezing for Later: These rolls freeze beautifully! For best results, I recommend freezing them without the dulce de leche topping, as its texture can change slightly after freezing and thawing. Arrange the cooled rolls in a single layer in an airtight container or freezer bag, separating layers with parchment paper if stacking. Freeze for up to 2-3 months. To enjoy, defrost the rolls at room temperature for a few hours or overnight in the refrigerator. Once thawed, warm them gently in the oven or microwave, then drizzle with fresh dulce de leche (or caramel) and sprinkle with hazelnuts just before serving.

Additional Recipe Tips and Substitutions

To ensure your baking experience is as smooth and successful as possible, here are a few more helpful tips and potential substitutions:

No Food Processor? No Problem! If you don’t own a food processor, you can easily cut the cold butter into the flour mixture using a handheld pastry cutter (also known as a pastry blender). Work the butter into the flour until it resembles coarse meal with pea-sized pieces of butter. Alternatively, you can use two knives or even your fingertips, but work quickly to prevent the butter from warming up.
Proper Flour Measurement is Key: As mentioned, accurate flour measurement is vital for the right dough consistency. Always use the “spoon and level” method: gently spoon flour into your dry measuring cup until it’s overflowing, then use the straight edge of a knife to level off the excess. Do not pack the flour into the cup or scoop directly from the bag, as this can add significantly more flour than intended, resulting in dry, tough rolls.
Flour Your Work Surface Generously: This dough can be a bit sticky, so having a well-floured work surface is crucial. Don’t be shy with the flour – you’ll need enough to prevent the dough from sticking as you shape and roll it out. I typically use around 3-5 tablespoons for the initial kneading and rolling, but feel free to add more if your dough or surface remains sticky. This prevents frustration and helps you achieve a smooth, even roll.
Achieving Neat Slices: For perfectly neat and uniform slices, some bakers swear by using unflavored dental floss! Simply slide a piece of floss under the log, cross the ends over the top, and pull to cut through. I typically use a sharp serrated knife and gently saw through the log, which also works very well for clean cuts and prevents squishing the roll.
Flavor Variations: Feel free to experiment with different nuts, such as pecans or walnuts, or even a mix of dried fruits like cranberries or finely chopped apricots in the filling. For the topping, consider a simple vanilla glaze, a cream cheese frosting, or a sprinkle of powdered sugar if dulce de leche isn’t your preference.
Pan Size Matters: While an 8×11 inch oval dish or a 10-inch round dish is recommended, you can adjust to a similar-sized baking dish. Just ensure the rolls are snugly fitted but not overly crowded, allowing them to rise slightly and bake evenly.

Other Decadent Brunch Treats to Enjoy

If you loved these Chocolate Hazelnut Rolls, you might also enjoy exploring some of these other delightful and decadent brunch recipes from the blog:

White Chocolate Cranberry Rolls – A festive and fruity twist on sweet rolls.
Air Fryer Cinnamon Rolls – Quick and easy cinnamon rolls, perfect for a cozy morning.
Walnut Banana Bread with Molasses – A rich and moist classic with a hint of molasses.
Baked French Toast Casserole with Cherries – An elegant and easy make-ahead brunch dish.

If you try this recipe for Chocolate Hazelnut Rolls (No Yeast!), please let me know what you think in the comments below! Your feedback helps me improve and share even more delicious recipes.

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Chocolate Hazelnut Rolls (Made Without Yeast)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 8 reviews

Author: Leanne
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 rolls
Category: Brunch
Method: Bake
Cuisine: American

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Description

These Chocolate Hazelnut Rolls are a true delight – sweet, incredibly fluffy, and bursting with delicious swirls of Nutella, crunchy crushed hazelnuts, and a generous drizzle of dulce de leche. What makes them truly special is that they require no yeast and no rising time, which means you can have these warm, gooey, and utterly irresistible rolls ready on your table in just 40 minutes, perfect for a spontaneous treat or a quick brunch!

Ingredients

2 1/4 cups all purpose white flour (plus 3–5 tablespoons for work surface)
2 tablespoons cane sugar
4 heaping teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold and cubed
1 cup dairy milk
1 teaspoon vanilla extract
3/4 cup chocolate hazelnut spread, such as Nutella
1 cup natural whole hazelnuts, crushed
1/2 cup dulce de leche

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Instructions

Preheat your oven to 425°F (220°C). Lightly grease an 8×11 inch oval baking dish (or a 10-inch round dish) and set it aside.
In the bowl of a food processor, add the measured flour, sugar, baking powder, and salt. Pulse a few times until these dry ingredients are thoroughly combined. Add the cold, cubed butter and pulse again until the mixture achieves a crumbly texture with small, pea-sized pieces of butter distributed throughout. Ensure you do not over-process to keep the butter cold.
In a separate small bowl, stir the vanilla extract into the milk. With the food processor running on low, slowly pour the milk mixture into the dry ingredients. Continue processing just until a sticky dough forms and comes together around the blade. Stop immediately to avoid overmixing.
Transfer the dough onto a well-floured work surface. Gently knead the dough by folding it over itself only a few times. This helps to incorporate any loose flour from the surface and makes the dough less sticky and easier to handle. Add a tiny bit more flour if the dough remains excessively sticky.
Using a rolling pin, roll out the dough into a rectangular shape, aiming for approximately 15 inches in length and 10 inches in width. Dust your work surface and rolling pin with additional flour as needed to prevent sticking and ensure a smooth, even roll.
Evenly spread the chocolate hazelnut spread across the entire surface of the rolled-out dough, leaving a small border (about half an inch) along one long edge. Then, sprinkle most of the crushed hazelnuts over the Nutella layer, reserving a small portion for garnishing the baked rolls.
Starting from the long edge opposite the reserved border, tightly roll the dough into a log. As you roll, gently fold in the ends of the dough to securely seal in the filling. Using a sharp knife or dental floss, slice the log into 12 even pieces. Arrange these slices in a single layer in your prepared baking dish.
Bake the rolls in the preheated oven for 20-22 minutes, or until the tops are golden brown. Remove from the oven, and while still warm, generously pour the dulce de leche over the rolls. Finally, sprinkle the reserved crushed hazelnuts on top for an added crunch and beautiful presentation. Serve immediately and enjoy your delicious, warm rolls!

Notes

Crushing Hazelnuts: To achieve perfectly crushed hazelnuts, simply place whole natural hazelnuts into a food processor or blender and pulse them a few times until they are finely crumbly. Avoid over-processing, which can turn them into butter.
Roasting for Enhanced Flavor: For an even deeper flavor and a more aromatic crunch, consider roasting your crushed hazelnuts. Spread them in a single layer on a baking sheet and toast in a 350°F (175°C) oven for just 6-8 minutes. Be extremely vigilant, as nuts can go from perfectly toasted to burnt very quickly.
Accurate Flour Measurement: Always measure your flour using the “spoon and level” method. Gently spoon the flour into your measuring cup until it overflows, then use a flat edge (like the back of a knife) to level off the excess. Do not pack the flour into the cup.
Cold Butter is Crucial: For truly tender and flaky rolls, ensure your unsalted butter is very cold and cut into cubes before incorporating it. This prevents the butter from melting prematurely and helps create those desirable airy pockets when baked. Be careful not to warm up the butter too much during mixing, whether in a food processor or with a pastry cutter.
Alternative to Food Processor: If you don’t have a food processor, a handheld pastry cutter is an excellent tool for cutting the cold butter into the flour mixture until it reaches a crumbly, pea-sized consistency.
Generously Flour Your Work Surface: The dough for these rolls can be quite sticky. Ensure your work surface is thoroughly floured, as you’ll need this extra flour to incorporate into the dough and prevent it from sticking as you roll and shape it. I generally use about 3-5 tablespoons, but adjust as needed based on your dough’s stickiness.
Avoid Over-Kneading: This dough is not like bread dough that requires extensive kneading. Only fold and knead the dough a few times to incorporate the flour from the work surface and make it manageable. Over-kneading will develop too much gluten, resulting in tough, dense rolls instead of light and tender ones.
Consult Detailed Sections: For more in-depth advice, specific techniques, and troubleshooting tips, please refer to the detailed sections above the recipe card. They offer additional insights to help you achieve the best possible results with this recipe.