Soft, fluffy, and filled with creamy chocolate hazelnut spread, these Nutella stuffed buns are the kind of sweet bread that disappears fast. They are made with a rich buttery dough, shaped into pretty crescent rolls, and baked until golden. Perfect for breakfast, snacks, or a simple homemade treat with coffee or tea.
The jam-filled version is always popular in my house, but the minute I make these with Nutella, they disappear even faster. Anything chocolate is already a win with my kids, so this version was never going to last long.
I usually make a full batch and keep a few aside, hoping they will last for the next day, but that rarely happens. When they do, after a few seconds of warming up, they are just as good. Soft bread and melted Nutella are not exactly something anyone in this house says no to.
Why You’ll Love This Recipe
- Soft, rich, buttery dough
- Filled with creamy Nutella
- Pretty bakery-style shape
- Great for breakfast, brunch, or snacking
Ingredients and Substitutes
- Milk gives the dough a soft and tender texture. Use whole milk for the richest dough, but low-fat milk works too.
- Sugar lightly sweetens the dough without making it overly sweet since the filling adds plenty of flavor.
- Egg and egg yolk add richness, color, and structure. The extra yolk helps keep the dough soft.
- Instant yeast makes the dough easy to work with and gives a reliable rise. If using active dry yeast, bloom it first in the warm milk.
- Bread flour gives these buns structure while still keeping them soft. You can use all-purpose flour, but the dough will be slightly less chewy.
- Salt balances the sweetness and rounds out the flavor.
- Butter makes the dough rich, soft, and bakery-style. Use softened butter, not melted butter.
- Nutella is the filling here. It is smooth, rich, and easy to use. Any thick chocolate hazelnut spread will work, but avoid anything too runny.
- Egg wash helps the buns bake up shiny and golden.
Step-by-Step: Chocolate Nutella Filled Buns
1. Make the dough
In a bowl, combine warm milk, sugar, egg, egg yolk, and yeast.
Add flour and salt. Mix to form a dough.
Knead for 5–6 minutes, then add the softened butter. Continue kneading for another 6–8 minutes until the dough is smooth, soft, and elastic.
2. First rise
Place the dough in a greased bowl, cover, and let rise until doubled in size (about 1 to 1½ hours).
3. Divide
Punch down the dough.
Divide into 12 equal portions (first into 4, then each into 3).
Shape each portion into a smooth ball.
4. Shape the buns
Roll each ball into a 4-inch disc.
- Place 1 tablespoon Nutella on one half
- Cut thin slits on the other half (do not cut through)
- Fold the dough over the filling
- Roll into a crescent shape, keeping the seam underneath
5. Second rise
Place the shaped buns on a lined baking tray.
Cover loosely and let rise for 30–45 minutes, until puffy.
6. Bake
Preheat oven to 180°C / 350°F.
Brush with egg wash.
Bake for 18–22 minutes, until golden brown.
7. Cool
Let cool slightly before serving (filling will be hot)
Soft Nutella Stuffed Buns (Fluffy Buttery Bread Rolls)
Soft, buttery Nutella stuffed buns with a fluffy texture and rich chocolate filling. These bakery-style rolls are easy to make and hard to resist.
Video
Ingredients
- 240 ml (cup) Warm milk (about 110°F / 43°C)
- 50 g (cup) Sugar or honey
- 1 large Egg
- 1 large Egg yolk
- 7 g (tsp) Instant yeast
- 440 g (cup) Bread flour
- 1 tsp Salt
- 113 g (cup) Unsalted butter softened
- ½ cup Nutella
- 1 egg + 1 tbsp milk (for egg wash)
Method
- Make the Dough – In a large bowl, combine warm milk, sugar, egg, and egg yolk. Add yeast and mix. Add flour and salt. Mix until a rough dough forms.240 ml Warm milk , 50 g Sugar, 1 large Egg, 1 large Egg yolk, 7 g Instant yeast, 440 g Bread flour, 1 tsp Salt
- Knead + Add Butter: Knead the dough for 5–6 minutes until it comes together. Now add the softened butter. Continue kneading for another 6–8 minutes until: dough is smooth, slightly soft and elastic, not sticky 👉 The dough will look messy when butter is added—this is normal. Keep kneading.113 g Unsalted butter
- First Rise – Place dough in a greased bowl, cover, and let rise until doubled (about 1 to 1½ hours).
- Divide – Punch down dough. Divide into 12 portions (4 → then each into 3). Shape into smooth balls.
- Shape – Roll each into a 4-inch disc. Add about 1 to 2 tablespoons of Nutella to one side. Cut slits on the other side. Fold over filling. Roll into crescent shape (seam underneath)½ cup Nutella
- Second Rise. Place on baking tray, cover loosely, and rise 30–45 minutes until puffy.
- Bake – Preheat oven to 180°C / 350°F. Brush with egg wash. Bake 18–22 minutes until golden.1 egg + 1 tbsp milk
- Cool – Cool slightly before serving.
Notes
- Chill the Nutella slightly if it is too soft to work with
- Do not overfill or the buns may burst while baking
- Bread flour gives the best structure, but all-purpose flour can be used
- These buns freeze well after baking
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use softened butter, not melted butter
- Add the butter gradually so the dough stays smooth
- Do not overfill the buns, or the Nutella will leak out
- If the Nutella feels too soft, chill it for a few minutes before filling
- Cut shallow slits so the dough keeps its shape
- Bake just until golden, so the buns stay soft
more sweet bread recipes
- Jam Babka Recipe (Brioche)
- Easy Chocolate Babka Recipe
- Braided Cinnamon Buns
- Italian Panettone Bread
- Impressive Pumpkin Crescent Roll Recipes
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Nutella leaks out | Too much filling or poor sealing | Use less filling and keep the seam underneath |
| Dough feels greasy | Butter added too quickly | Add butter in small additions and knead well |
| Buns are dense | Dough was under-kneaded or under-proofed | Knead until elastic and let rise until puffy |
| Buns lose shape | The dough was too warm or over-proofed | Shape tightly and do not let them rise too long |
| The dough is too sticky | Too much moisture or not enough kneading | Knead longer and add a little flour only if needed |
more Nutella recipes
- The Ultimate Nutella Babka Recipe
- Rich Dark Nutella Buttercream Frosting
- Nutella Puff Pastries • Just 2 ingredients
Frequently asked questions
Yes. Any thick chocolate or chocolate hazelnut spread will work.
Yes. You can make the dough the night before and let it rise slowly in the fridge.
Yes. Freeze them after baking and cooling. Reheat before serving.
Usually because the buns were overfilled or the filling was too soft.
Yes. Mix the dough in a large bowl and knead it by hand until smooth and elastic.
you may also like
- Round Apple Honey Challah
- Braided Cinnamon Buns
- Soft Fluffy Giant Cinnamon Roll Recipe
- Cinnamon Crescent Rolls
- Quick 30 Minute Hot Cross Buns
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
These smelled like an actual bakery while they were baking. I planned to freeze half the batch but that definitely didn’t happen.
Haha that happens every single time with fresh buns! So glad they turned out well for you.