Nutella Roll Buns

Ingredients

• 260 gplain flour
• 1 packetvanilla powder
• 125 mlmilk
• 5 gyeast
• 50 ggranulated sugar
• 1egg
• 38 gbutter
• ¼ tspsalt
• 120 ml (½ cup)Nutella
• 120 ml (½ cup)double cream

Instructions

1. 1

   Mix dry ingredients

   Combine the flour and vanilla powder in a small bowl, then set it aside.

2. 2

   Combine wet ingredients

   In another bowl, mix the milk, yeast, granulated sugar, egg, butter and salt using a hand mixer fitted with dough hooks.

3. 3

   Make the dough

   Add the flour mixture to the wet ingredients. Mix with the hand mixer for about 10–15 minutes, until the dough is slightly sticky but not overly sticky to the touch.

4. 4

   Let dough rise

   Leave the dough to rise for about 30–45 minutes, or until it has doubled in size.

5. 5

   Roll out dough

   Once risen, place the dough on a baking mat and roll it into a square about 20 cm × 20 cm.

6. 6

   Add Nutella

   Spread the Nutella over the dough.

7. 7

   Shape the buns

   Roll up the dough. Slide a 30 cm length of yarn underneath it, bring the ends together as if tying a knot, and pull to cut a neat round. Repeat to make 12 buns.

8. 8

   Rise in pans

   Place the buns in baking dishes and leave them to rise again for about 30 minutes. The recipe uses three thin 20 cm × 20 cm aluminium pans, with four buns in each.

9. 9

   Brush with cream

   After the second rise, spread the double cream over the dough in each aluminium pan.

10. 10

    Bake the buns

    Bake at 79°C (175°F) until the buns are nicely golden. The recipe does not specify a baking time; check the temperature against your oven and the original recipe, as 79°C is unusually low for baking buns.

11. 11

    Serve warm

    Take the buns out when baked and serve.

What are Nutella roll buns?

These are sweet, enriched yeast buns rolled around a chocolate-hazelnut spread, then baked together in pans. They draw on the familiar idea of rolled sweet buns found across European home baking, with Nutella providing the filling.

The dough is enriched with egg, butter and milk, while a second rise helps it become light. Cream added before baking gives the buns a richer finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 4g protein, 29g carbs, 11g fat.

The flour and sugar provide most of the carbohydrates, while the Nutella, butter and double cream contribute much of the fat. The egg and milk add some protein, though these are still mainly sweet, energy-dense buns. Serve one with fruit or plain yoghurt for a more balanced plate.

The dough ingredients

Flour and yeast: the flour gives the buns their structure, while yeast leavens the dough during its two rises. The vanilla powder is mixed with the flour so it is distributed through the dough.

Milk, egg and butter: these make the dough richer and softer than a basic bread dough. The butter should be soft enough to mix in evenly.

Getting the dough right

Mixing: use dough hooks and allow the stated 10–15 minutes for the dough to come together. It should feel a little tacky, but not cling excessively when touched.

First rise: leave the dough until it has doubled rather than relying only on the clock. The time can vary with the warmth of the room.

Rolling and cutting

Even filling: roll the dough to about 20 cm × 20 cm and spread the Nutella across it. An even layer helps the buns show a consistent spiral.

Clean cuts: yarn can slice through the rolled dough without squashing its layers. Slide it underneath, cross the ends and pull them together to make each cut.

The second rise and cream

Space in the pans: arrange four buns in each of three 20 cm × 20 cm pans, as described, and let them rise for about 30 minutes. They should look fuller before they go into the oven.

Cream finish: spread the cream over the buns in each pan just before baking. Work gently so you do not deflate the risen dough.

Check the baking temperature

The method specifies 175°F, equivalent to 79°C, but this is unusually low for baking bread-style buns. Check the original publisher's instructions or confirm the intended temperature before baking rather than guessing.

The recipe gives no baking duration, so use the stated golden colour as its visual cue only after confirming a suitable oven temperature.

How to serve them

Serve the buns warm, when the Nutella filling is soft and fragrant. They are rich enough to enjoy on their own with tea or coffee.

For a more balanced snack, pair a bun with plain yoghurt or fresh fruit rather than adding another sweet topping.

Recipe notes & tips

• Weigh the flour for a consistent dough texture.
• Let the dough rise until doubled, even if that takes longer than the stated range.
• Spread the Nutella evenly, leaving the rolled layers intact.
• Use clean yarn to cut the buns without pressing the dough flat.
• Confirm the unusually low stated oven temperature before baking.

Variations

• Cinnamon swirl: dust the Nutella with a little cinnamon before rolling.
• Chopped hazelnuts: scatter them over the filling for added crunch.
• Chocolate chips: add a small handful over the spread before shaping.
• Orange note: add finely grated orange zest to the dough for a citrus accent.
• Smaller buns: cut the roll into more pieces and check them earlier once the correct baking temperature is confirmed.

Common mistakes to avoid

• Adding too much flour: the dough can turn dry, so stop once it is slightly tacky rather than trying to make it completely dry.
• Rushing the first rise: wait until the dough has doubled so the buns have time to expand.
• Overfilling: too much Nutella can squeeze out as you roll, so spread it in an even layer.
• Squashing the spiral: cut with yarn by pulling the ends together rather than pressing down with a knife.
• Using the stated temperature without checking: 175°F is only 79°C, so verify the intended baking temperature first.

How to store

Keep cooled buns in an airtight container at room temperature and eat within 1–2 days. Warm them briefly in the oven or microwave; the filling may soften as they heat.

Frequently asked questions