Nutella-Stuffed Pull-Apart Bread

Sharing is caring when you stick the rich, chocolatey joy of Nutella into monkey bread.


  • For dough:
  • 1 cup (236 milliliters) warm milk
  • 1/2 cup (100 grams white granulated sugar
  • 2 1/2 teaspoons (7 grams dry active yeast
  • 2 eggs, at room temperature
  • 1/3 cup (75 grams butter, melted
  • 1 teaspoon salt
  • 3 1/2 to 4 cups (510 grams bread flour
  • For filling:
  • 1/2 cup (100 grams white granulated sugar
  • 1/2 cup (100 grams packed brown sugar
  • 2 teaspoons (5 grams cinnamon
  • 1 teaspoon (2.5 grams nutmeg
  • 1 cup (310 grams Nutella or other chocolate hazelnut spread
  • 1/2 cup (113 grams butter, melted
  • 1 cup (125 grams chopped pecans
  • 3/4 cup (177 milliliters) heavy cream
  • Optional glaze:
  • 2 to 3 cups (375 grams confectioner's sugar
  • 1/3 cup (79 milliliters) milk
  • 1/2 teaspoon (2.5 milliliters) vanilla extract


  1. For the dough: place warm milk into a large bowl and whisk in sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and proof for 5 minutes.
  2. Whisk in eggs, butter and salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough. Adjust flour as needed; add all 4 cups if dough is still sticky.
  3. Place dough into a greased bowl covered with a kitchen towel and let proof for 45 to 60 minutes, or until doubled in size.
  4. Preheat oven to 350 degrees F. Line a Bundt pan with parchment paper and spray with nonstick cooking spray.
  5. Prepare the filling ingredients. Combine white sugar with brown sugar, cinnamon and nutmeg in a small bowl. Place the Nutella into a disposable pastry bag or Ziploc bag.
  6. Punch down proofed dough, then divide evenly into 30 pieces. With a rolling pin or your hands, flatten each piece into a disk. Place a dollop of Nutella (about 1 1/2 to 2 teaspoons) into the center. Pinch dough around the edges, sealing Nutella inside, then bring edges together to form a dough ball. Do this for all 30 pieces.
  7. To assemble bread, coat dough first with melted butter, then roll in cinnamon-sugar mixture. Layer into prepared Bundt pan, and sprinkle nuts on the bottom and in between layers. Cover pan with towel and let dough proof again until doubled in size.
  8. Before placing into the oven, pour the heavy cream over the bread. Bake in preheated oven for 20 minutes. Turn oven temperature down to 325 degrees, and continue to bake for another 5 to 10 minutes, until top of bread sounds hollow when tapped.
  9. Remove bread from oven, turn over onto serving tray and remove pan and paper. Serve while still warm.
  10. For optional glaze, simply whisk together powdered sugar with milk and vanilla. Add more sugar depending on desired consistency.