Vegan Chocolate Nutella Rolls
These Vegan Chocolate Nutella Rolls are soft, fluffy, and swirled with a chocolatey cinnamon filling. Finished with a luscious Nutella frosting, they’re the ultimate indulgent plant-based treat
Ingredients
Scrolls
- 320 g plain flour plus up to 25 g more if needed
- 25 g Dutch-processed cocoa powder sifted
- 50 g white sugar
- ½ teaspoon salt
- 180 mL oat milk lukewarm
- 3 tablespoons 43 g vegan butter melted
- 2 ¼ teaspoons instant yeast 1 packet
- 60 g unsweetened coconut yogurt
Choc Filling
- 57 g vegan butter soft room temperature
- 2 tablespoons Dutch-processed cocoa
- 2 teaspoons ground cinnamon
- 90 g brown sugar
- 1 teaspoon vanilla extract
Nutella Frosting
- 100 g hazelnut spread I like Pana Organic Hazelnut Chocolate Spread
- 60 g vegan cream flora thickened plant cream
Instructions
Mix the dry ingredients
- Mix the flour, sugar, cocoa and salt in a big bowl. Put the dough on a cocoa surface and knead it with floured hands for 3–5 minutes until smooth. If it’s too sticky, add a little flour. Put the dough in a bowl, cover loosely, and let it rest for 10 minutes while you prep the filling.
- Mix the wet ingredients
- Warm the milk and butter together (microwave or stove) until the butter *just* melts and the mix feels warm, not hot. Stir in the yeast to dissolve it – it will need a good whisk.
- Combine wet + dry
- Add the milk mixture and yogurt to the dry ingredients and stir until it becomes a soft dough.
- Knead & rest
- Put the dough on a cocoa surface and knead it with floured hands for 3–5 minutes until smooth. If it’s too sticky, add a little flour. Put the dough in a bowl, cover loosely, and let it rest for 10 minutes while you prep the filling.
Make the filling
- Add softened butter, cocoa powder, cinnamon, brown sugar, vanilla extract and coffee into a small bowl and mix to combine.
Spread the filling
- Roll out the dough into a rectangle (about 36×20 cm). Spread filling mixture on top.
- Roll & slice
- From the longest side of the rectangle, roll into a log. Lengthwise, slice into 9 rolls each around 4cm wide. Place them in a greased baking dish with about 1 inches apart as they will get larger and need room to spread.
- Let them rise
- Cover the dish and let the rolls rise in a warm spot for 60–90 minutes, until doubled in size.
Bake
- Preheat oven to 190°C (375°F). Bake the rolls for 24–27 minutes until golden. Halfway through, cover in foil and bake so they don’t get too brown on top.
Make the icing
- Mix melted hazelnut spread and cream together with a whisk. Once combined, drizzle over the scrolls.
Storage
- Keep any leftover rolls in a container for up to 2 days at room temp or 5 days in the fridge.
Tried this recipe?Let us know how it was!