Nutella and Banana Rolls with Chocolate Cream Cheese Frosting. Soft, fluffy brioche is covered in nutella and bananas, and sprinkled with hazelnuts, then rolled up into perfect sweet rolls and finished with a creamy and smooth chocolate cream cheese frosting. These Nutella and Banana Rolls are a great way to use up any extra bananas that you have around!
Nutella and Banana Sweet Rolls
Hi! Happy Saturday! I hope things are going ok where you are - it’s gross and rainy here and I really wish that I had some of these sweet rolls I made last week - they are a Nutella and Banana roll with chopped hazelnuts, and topped with a chocolate cream cheese frosting! I wanted a recipe that was a good way to use up some slightly sad bananas but that wasn’t a banana bread, and this is the perfect way!
These Nutella and Banana Rolls are super simple - I took my favourite brioche dough and rolled it out, then filled it with a chocolate hazelnut spread (I actually used one which I brought back from NZ with me, but Nutella or any other chocolate hazelnut spread would work great too, or if you want to make your own chocolate hazelnut spread you can use this recipe!). Then I covered the surface with chopped hazelnuts and chopped banana, and rolled up. This recipe uses up two bananas - you can use ripe ones, or brown ones will work great too. Mine were pretty spotty which made them perfect, as they were nice and sweet. I wouldn’t go for anything too mushy or you may have a soggy situation on your hands.
Chocolate Cream Cheese Frosting
I finished these Nutella and Banana rolls with a chocolate cream cheese frosting, but you can do whatever you like here - a classic vanilla bean would be great, or so would a brown butter, or you can glaze them with a vanilla glaze. You choose what you like! If you wanted to get really fancy you could roll out the dough and cover half with the chocolate hazelnut and banana and the other half with a cinnamon sugar mixture for a cinnamon roll, and then do them half and half for a choose your own adventure tear and share. The options here really are endless.
A few wee tips for Nutella and Banana Sweet Rolls
I like to either give my brioche dough a cold rise or an overnight rise in the fridge - make your dough and pop it into the fridge for the first rise. You can either do same day (it needs 2 ½ hours minimum), or you can do an overnight and make it the next day. Cold dough is much easier to work with to give you a clean roll.
I include a step about chilling the log in the freezer once you have rolled it up. I find that this step really helps with getting a clean cut too. I like to cut the log in half so it will fit nicely, then cover with plastic and freeze for about 20 minutes.
The chocolate hazelnut spread in this recipe is AMAZING if you want to give making your own a try!
For more Sweet Roll Recipes:
- Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting
- Chocolate Peppermint Sweet Rolls
- Swedish Cinnamon Rolls
- Laminated Brioche Cinnamon Rolls with Spiced Apple
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Nutella, Banana and Hazelnut Sweet Rolls with Chocolate Cream Cheese Frosting
- Prep Time: 45
- Cook Time: 45
- Total Time: 90 Minutes plus rising time
- Yield: 12 buns 1x
Description
Nutella, Banana and Hazelnut Sweet Rolls with Chocolate Cream Cheese Frosting. Soft, fluffy brioche is covered in nutella and bananas, and sprinkled with hazelnuts, then rolled up into perfect sweet rolls and finished with a creamy and smooth chocolate cream cheese frosting. These are a great way to use up any extra bananas that you have around!
Ingredients
Brioche Dough
- 2 ¼ tsp active dry yeast
- 230g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 100g unsalted butter, at room temperature
Filling
- 220g chocolate hazelnut spread of your choice - nutella, home made etc
- 70g chopped toasted hazelnuts
- 2 large ripe bananas (about 280g worth of banana), diced
Chocolate Cream Cheese Frosting
- 100g unsalted butter, at room temperature
- 225g cream cheese, at room temperature
- 225g powdered sugar, sifted
- 25g dutch process cocoa
- ½ tsp vanilla bean paste
- ¼ tsp salt
- Chocolate curls or chopped nuts to finish (optional)
Instructions
BRIOCHE DOUGH
- Place the lukewarm milk, 1 tablespoon of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
- Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes.
- Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight in the fridge - see notes. I prefer either a 2-3 hour fridge rise or an overnight so the dough is cold and easy to work with.
FILLING AND ASSEMBLY
- Line a quarter sheet pan or baking dish (9”x13” or 23cm x 33cm) with parchment paper, or grease well.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll.
- Spread with the chocolate hazelnut spread, ensuring the filling is spread evenly over the surface. Add the bananas evenly over the surface and sprinkle with the hazelnuts.
- Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut).
- Once the dough logs have chilled, remove from the fridge. Using a sharp serrated knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
- Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Chocolate Cream Cheese Frosting.
CHOCOLATE CREAM CHEESE FROSTING
- Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, cocoa, vanilla bean paste, and salt and whip until light and fluffy.
- Spread onto the cinnamon rolls while they are still slightly warm.
- Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.