Nutella Roll Muffins

Soft fluffy rolls oozing with warm Nutella and drizzled with a simple sweet cream cheese icing. These Nutella Roll Muffins are out of this world!

Nutella Muffins Will Rock Your World

Y’all ready for this?!

Well, ready or not, here they are! A perfectly soft dough is filled with Nutella and baked in a muffin cup so the tops are slightly crisp but the center is still doughy and oozing with melted Nutella. SO yum! Top it off with a simple sweet cream cheese icing and these roll muffins with rock your world!

A Delicious Labor of Love

Creating recipes with Nutella is so dreamy. That rich chocolate and hazelnut flavor adds so much depth to everything it touches. Nutella Cruffins, No-Bake Nutella M&M Oatmeal Balls, Nutella Baklava! Truly unbelievable.

Creating these muffins was a labor of love! I dreamed them up and wasn’t willing to settle for anything less than perfection. Four tries later and I was in love the moment I pulled them from the oven. Sorry, not sorry, for this one! You’re going to want to hunt me down to give me a huge hug once you’ve taken that first decadent delicious bite. You’re welcome!

Just look at those swirls of fluffy dough and irresistible Nutella. Quite simple yet so scrumptious. I could hardly wait to get them out of that pan and into my mouth.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Whole milk (warm – 110°F degrees): activates the yeast during proofing as well as adds moisture to the muffins giving the dough for a soft, pillowy texture.
• Active dry yeast: leavening agent that helps the dough rise and create a light, fluffy dough.
• Granulated sugar: feeds the yeast and adds just the right amount of sweetness to the dough.
• Large egg (room temperature, lightly beaten): adds richness, structure, and tenderness to the dough.
• Unsalted butter (melted): adds flavor and keeps the dough soft and pillowy. If using salted butter, just reduce the added salt slightly.
• Bread flour: gives the muffins structure, form and chew. It has a higher protein content than all-purpose flour, to help give height to the muffins. However, all-purpose flour will work, too.
• Kosher salt: balances the sweetness and enhances all the flavors in the dough. Use slightly less if using table salt (which is finer).
• Nutella (chocolate hazelnut spread): creates the gooey, chocolate-hazelnut swirl that makes these muffins irresistible. You can substitute with any chocolate hazelnut spread, cookie butter, chocolate spread, or peanut butter chocolate spread.
• Cream cheese (softened): gives the icing its tangy flavor and creamy texture that perfectly complements the sweet Nutella filling.
• Powdered sugar: sweetens the icing while keeping it smooth and easy to drizzle. Sift first to avoid lumps.
• Whole milk (cold): thins the icing to the perfect drizzling consistency.

Supplies:

• Large mixing bowls
• Wooden spoon
• Damp dish towel
• Rolling pin
• 12-cup muffin pan
• Nonstick cooking spray

How to Make Nutella Roll Muffins

• Warm milk on the stovetop or in the microwave to 110°F.
• In a large bowl, stir together the yeast and sugar. Gently pour the warm milk over the sugar and yeast. Allow to proof, about 10 minutes.

• Whisk in the beaten egg and melted butter.
• Stir in the flour and salt with a wooden spoon until a smooth wet dough is formed.
• Cover the bowl with a damp dish towel and let dough rise in a warm place until doubled in size, about 1 hour.

• Turn dough out onto a well floured surface. Using a well-floured rolling pin, roll dough to a 15×20-inch rectangle.
• Spray a 12-cup muffin pan with non-stick cooking spray.
• Melt the Nutella for about 20 seconds in the microwave, just until it’s of drizzling consistency. Drizzle the Nutella over the dough and spread evenly almost to the edges, using a spatula.

• Roll up dough from one of the 20-inch sides to the other. Cut into 12 pieces (roughly 1.5 inch cuts) and place one piece in each muffin cup.
• Place the muffin pan in the oven and turn it on to heat to 350°F. The muffins will rise as the oven preheats. Bake until muffins are lightly browned on top, about 20-22 minutes total. Let muffins rest in the pan while you prepare the icing.

• Make the icing: In a large mixing bowl, beat together the cream cheese and powdered sugar.

• Slowly add the milk until smooth and of drizzling consistency.

• Remove the muffins from the pan and drizzle with the cream cheese icing. Serve warm or at room temperature.

Storage

Store leftover Nutella Roll Muffins in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese icing, they should not be left at room temperature for more than a couple of hours. For the best texture, warm individual muffins in the microwave for 10–15 seconds before serving.

These muffins freeze beautifully. For best results, freeze the muffins without the icing in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours, then warm slightly and drizzle with freshly made cream cheese icing before serving. For freezing already iced muffins, place them on a baking sheet until the icing is firm, then transfer to a freezer-safe container.

If you make my Nutella Roll Muffins, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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