Nutella roll buns are perfect for your desserts. Chocolate, hazelnut, and soft warm bun. Yum! Perfect for cinnamon roll substitute.
People usually made roll buns with cinnamon sugar filling, but I made it with Nutella instead because when my family tried cinnamon roll buns that I made, they didn’t like the taste of cinnamon. Please don’t hate my family! 😁
In this recipe, the dough will be a little sticky when you touch it. But do not tempt to add more flour because that will make the buns less soft.
Because the dough is a little sticky, I recommend you to use a silicone mat when you are going to roll it to keep the dough from sticking.
A tip to how to easily cut the rolled dough. Use a yarn about 30 cm long, then slide it to the bottom of the bread, then unite the two ends of the yarn as if you are going to tie it.
Besides being easier, using yarn will also make the pieces neatly cut and the Nutella won’t run out of the rolled dough.
When you’re ready to bake the rolled dough, before you put it in the oven, apply warm heavy cream on all sides of the dough.
Bake for about 25 minutes at 175° F. It’s the best to serve it while the Nutella roll bun still warm.
How to make Nutella roll buns
In a small bowl, mix flour and vanilla powder. Set aside.
In another bowl, mix well milk, yeast, granulated sugar, egg, butter, and salt with a hand mixer with a dough hook attachments.
Add flour mixture into a wet dough, then mix it with hand mixer again until the dough is slightly sticky but not too sticky when you touch it for about 10-15 minutes.
Rise the dough for about 30-45 minutes or until doubled the size.
After the dough rises, place it on the baking mat then roll the dough for about 20 cm x 20 cm. Spread Nutella onto the dough.
Roll the dough, then cut it using a 30 cm yarn by slide it to the bottom of the bread. Then unite the two ends of the yarn as if you are going to tie it. Make 12 neatly cut roll buns.
Transfer it into a baking dish and let it rise once again for about 30 minutes. I use three 20 cm x 20 cm thin aluminum pans (4 roll buns each pan).
After 30 minutes, before you bake it, spread heavy cream on the dough in each aluminum pan.
Bake the Nutella roll buns at a temperature of 175°F until nice and golden. When done baking, your Nutella roll buns are ready to be served. Enjoy!
Nutella Roll Buns
Ingredients
- 260 g Flour
- 1 packet Vanilla powder
- 125 ml Milk
- 5 g Yeast
- 50 g Granulated sugar
- 1 Egg
- 38 g Butter
- ¼ tsp Salt
- ½ cup Nutella
- ½ cup Heavy cream
Instructions
-
In a small bowl, mix flour and vanilla powder. Set aside.
-
In another bowl, mix well milk, yeast, granulated sugar, egg, butter, and salt with a hand mixer with a dough hook attachments.
-
Add flour mixture into a wet dough, then mix it with hand mixer again until the dough is slightly sticky but not too sticky when you touch it for about 10-15 minutes.
-
Rise the dough for about 30-45 minutes or until doubled the size.
-
After the dough rises, place it on the baking mat then roll the dough for about 20 cm x 20 cm.
-
Spread Nutella onto the dough.
-
Roll the dough, then cut it using a 30 cm yarn by slide it to the bottom of the bread, then unite the two ends of the yarn as if you are going to tie it. Make 12 neatly cut roll buns.
-
Transfer it into a baking dish and let it rise once again for about 30 minutes. I use three 20 cm x 20 cm thin aluminum pans (4 roll buns each pan).
-
After 30 minutes, before you bake it, spread heavy cream on the dough in each aluminum pan.
-
Bake the Nutella roll buns at a temperature of 175°F until nice and golden.
-
When done baking, your Nutella roll buns are ready to be served. Enjoy!
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