Easy Nutella Swirl Bread That’s Ready in Under an Hour

There’s something deeply comforting about the rich, chocolate-hazelnut swirl of Nutella melting into soft, buttery bread. This easy Nutella Swirl Bread isn’t just a treat—it’s a moment. Whether you’re craving a weekend baking project or need a last-minute dessert that feels homemade, this loaf delivers warmth, nostalgia, and that unmistakable Nutella hug in every bite.

What Is Nutella Swirl Bread?

Nutella swirl bread is a soft, slightly sweet yeasted loaf with ribbons of creamy Nutella folded right into the dough. Think of it as a cousin to Cinnamon Swirl bread, but richer and more indulgent. The dough rises light and fluffy, then gets rolled out, slathered with Nutella, rolled up like a cinnamon roll, and tucked into a loaf pan to bake into a golden, fragrant masterpiece. When sliced, each piece reveals those gorgeous marbled swirls—perfect for toasting or eating straight from the knife (we won’t tell).

Why You’ll Love This Recipe

This isn’t just another sweet bread recipe—it’s the kind you’ll make again and again because it’s forgiving, fast, and doesn’t require fancy tools. I first made it on a rainy Sunday when I had half a jar of Nutella staring at me from the pantry. Fifteen minutes of prep, one rise, and 35 minutes in the oven later, my kitchen smelled like a Parisian bakery and my kids were fighting over the first slice.

What makes it special? The dough is tender but sturdy enough to hold the Nutella without turning gummy. And unlike some swirl breads that collapse or leak filling, this one holds its shape thanks to a simple trick: chilling the rolled dough for 10 minutes before baking. Plus, it uses pantry staples—no special yeast starter or stand mixer required. Just your hands, a bowl, and that jar of Nutella you’ve been meaning to finish.

How to Make Nutella Swirl Bread

Quick Overview

This recipe takes about 50 minutes total: 15 minutes to mix and roll, 30 minutes for the dough to rise, 10 minutes to chill (yes, really!), and 35 minutes to bake. It yields one generous 9×5-inch loaf—enough for breakfast, dessert, or sneaky midnight snacks. No stand mixer? No problem. A bowl and wooden spoon work just fine.

Ingredients

You’ll need:

• 2 ¼ cups (280g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup (120ml) warm milk (about 110°F)
• 1 large egg
• 2 tbsp unsalted butter, softened
• ¾ cup (about 200g) Nutella, slightly softened
• 1 egg + 1 tbsp water (for egg wash)

Step-by-Step Instructions

In a large bowl, whisk together flour, sugar, yeast, and salt. Make a well in the center and pour in warm milk, egg, and softened butter. Stir until a shaggy dough forms, then knead by hand for 5–7 minutes until smooth and elastic. Place in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes, or until doubled.

Punch down the dough and roll it out on a lightly floured surface into a 12×8-inch rectangle. Spread the Nutella evenly over the surface, leaving a ½-inch border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam closed and place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise another 15 minutes.

Meanwhile, preheat your oven to 350°F (175°C). Brush the top with egg wash. Bake for 32–37 minutes, until golden brown and the internal temperature reaches 190°F. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice while still slightly warm—or wait if you can resist!

What to Serve It With

This bread shines on its own, but if you’re feeling fancy, toast a slice and top it with a dollop of whipped cream or a scoop of vanilla Ice Cream. It also pairs beautifully with morning coffee or afternoon tea. For a lighter twist, serve alongside fresh berries or a drizzle of Greek yogurt.

Top Tips for Perfecting Your Nutella Swirl Bread

Chill the rolled loaf for 10 minutes before baking—this firms up the butter and Nutella, preventing leaks and helping the swirls stay defined. If your Nutella is too thick to spread, microwave it for 10–15 seconds. And don’t overfill! Too much Nutella will ooze out during baking. One unique tip: brush the cooled loaf with a simple syrup (equal parts sugar and water, boiled until dissolved) for extra shine and moisture—especially helpful if you plan to store it.

Storing and Reheating Tips

Store leftover bread in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month. To reheat, slice and warm in a toaster or oven at 300°F for 5–7 minutes. It’s even better slightly warm—the Nutella gets gloriously gooey again.

Frequently Asked Questions

Final Thoughts

This Nutella swirl bread has become my go-to for gifting, brunch, or just treating myself after a long week. It’s simple, satisfying, and full of that cozy sweetness that only Nutella can deliver. Make it once, and I promise you’ll be rolling out that dough again before the loaf is even gone.

Hazelnut Spread Pop-Tarts A Sweet Treat

4 from 2 votes

Indulge in homemade Hazelnut Spread Pop-Tarts that are flaky, buttery, and filled with rich, creamy hazelnut spread. Perfect for breakfast or a sweet snack, these easy-to-make pastries bring the nostalgic taste of store-bought Pop-Tarts to your kitchen with a gourmet twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 sheets frozen puff pastry thawed
• 0.75 cup hazelnut spread such as Nutella
• 1 large egg beaten, for egg wash
• 1 tbsp granulated sugar for sprinkling

Method

 

Steps

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheets on a lightly floured surface to about 1/8-inch thickness. Cut each sheet into 4 equal rectangles, yielding 8 total pieces.
3. Place 4 of the rectangles on the prepared baking sheet. Spoon about 2 tablespoons of hazelnut spread onto the center of each, leaving a 1/2-inch border around the edges.
4. Brush the edges of the pastry with the beaten egg, then top each with another rectangle of puff pastry. Press the edges firmly with a fork to seal.
5. Brush the tops with more egg wash and sprinkle with granulated sugar. Use a sharp knife to make 3 small slits on top of each tart for steam to escape.
6. Bake for 18–20 minutes, or until golden brown and puffed. Let cool slightly before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven for best texture. For a chocolate drizzle, melt extra hazelnut spread and drizzle over cooled tarts.