These eggless soft baked “Nutella” rolls are delicious and packed with a creamy chocolate hazelnut filling. To make things even better, they are topped with a chocolate hazelnut spread that allows them to melt in your mouth.

What could be better than a soft baked Nutella roll…

Nothing if you ask me!

But seriously, the soft, fluffy cinnamon roll filled with a delicious chocolate and hazelnut spread. They are addictively good with the warm drippy chocolate sauce!

It is the most perfect breakfast and dessert!

I kid you not! 

The buns are soft and pillowy- and you are going to fall in love with them!

If you love chocolatey desserts, then you will also enjoy these Cookies and Cream Cinnamon Rolls! Undoubtedly they are delicious, and basically an Oreo Cinnamon Roll.

Are Soft Baked Nutella Rolls Vegan?

You can make these nutella cinnamon rolls vegan by using a dairy free alternative milk, vegan butter, and dairy free chocolate hazelnut spread!

They are so good that you won’t even notice they are vegan and dairy free.

Oh yea- and lucky for you, these don’t even require eggs!

Does the Type of Yeast I Use Matter?

Personally, I like to use active dry yeast because I have the most experience with this type of yeast. This is what I use for all my cinnamon roll recipes!

However, if you prefer to use instant dry yeast, it will turn out just as well!

The good thing about instant yeast is that you can mix it with the flour directly and save time waiting for the dough to rise. 

Just make sure you don’t let the dough wait too long before working it. If the dough is being “over-rised” it could cause the gaps in the rolls.

How do I Know When the Yeast is Activated? 

If you are using active dry yeast, the first step is to make sure it is activated. 

To activate the yeast, make sure the milk and butter mix reaches 100-110 F. 

Then, add some sugar to the mixture. 

Immediately afterwards, pour in the active dry yeast and allow it some time to activate – this will take around 10 minutes. 

You will know it is ready to go when it appears foamy! 

Ingredients For Nutella Rolls

To make these Nutella cinnamon rolls, all you need are 12 ingredients!

Nutella Rolls 

  • Milk– I like to use oat or almond milk!
  • Butter – I typically keep Miyoko’s vegan butter on hand..
  • Active dry yeast 
  • Cane sugar 
  • Unsweetened applesauce 
  • Salt 
  • All Purpose flour 

Nutella Roll Filling

  • Nutella

Icing 

  • Powdered sugar 
  • Milk
  • Nutella

How to Make Soft Baked Nutella Rolls

To make the dough for the cinnamon rolls, melt butter in a medium-sized pot over medium heat. 

Next, once the butter is melted, add your milk of choice to the pot. The butter and milk mixture should be warm (100-110F). 

Then, add 1 tablespoon of cane sugar into the mixture and stir until fully dissolved. 

Now, sprinkle the active dry yeast into the mixture and allow it to activate for 10 minutes. 

Once completed, the activated yeast will appear foamy. 

After the yeast is activated, add the remaining cane sugar, a pinch of salt, and unsweetened applesauce into the mixture. 

Next, slowly add the flour into the mixture while stirring using a wooden spoon. 

Once all the flour has been added to the mixture, the dough should be sticky. 

Move the dough onto a floured surface and add a little bit of flour at a time and knead the dough by hand for 1-2 minutes until smooth. Form the dough into a round ball. 

Now, grease a large bowl with oil to help prevent the dough from sticking. 

Add the rounded dough into the bowl and cover gently with plastic wrap or lid. Allow the dough to rise for one hour in a warm place. See tips below

Next, lightly flour a flat surface (pastry mat, marble slab, chopping board, or clean kitchen counter). 

Nutella Rolls

Icing for the Nutella Rolls

For a quick and easy icing, all you need is two simple ingredients: 

  • Powdered sugar 
  • Milk of choice 
  • Optional, but recommended: Nutella Spread

 

If you are looking for a frosting to top your cinnamon rolls with instead, check out my Vegan Cream Cheese Frosting

Tips For Making the Best Cinnamon Rolls

  • Proof the nutella cinnamon rolls in warm place – this will help enhance the proofing process and allow the rolls to rise even more! 
  • Add flour ½ cup at a time when preparing the dough 
  • Add marshmallow on top since they will puff up in the oven and place them in the middle will create gaps

How to Serve Soft Baked Nutella Rolls

After the Nutella cinnamon rolls come out of the over, allow them to rest for about 10 minutes.

I know it smells amazing, but the wait will be worth it – I promise! 

After 10 minutes, drizzle the cinnamon rolls with icing. Feel free to throw on some crushed hazelnuts! 

Enjoy with your favorite beverage or with a tasty Mocha Latte!

How to Store Nutella Rolls

Store these nutella cinnamon rolls in the baking dish and cover either with a lid or plastic wrap. If preferred, transfer the cinnamon rolls into an air-tight container. 

The Nutella rolls will stay good in the fridge for up to 1 week! 

You may also freeze them!

To freeze the cinnamon rolls, simply put them in an air-tight container. They will stay fresh for up to 2 months!

If you decide to have another one later on, simply warm them up in the microwave for 30 seconds. 

Enjoy! 

Leave me a comment and let me know your thoughts!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:Soft Baked Nutella Rolls {Eggless}

These eggless soft baked Nutella rolls are delicious and packed with a delicious chocolate hazelnut filling.
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Ingredients

Dough

  • 1 cup milk, *I use oat or almond milk
  • 3 tbsp butter, *I use Miyoko's vegan butter
  • 1 pack active dry yeast, *~7g
  • 3 tbsp cane sugar, *divided
  • 1/4 cup apple sauce, *unsweetened
  • pinch salt
  • 3 cups all purpose flour, 375g, 1/3 cup more for dusting

Filling

  • 1 cup nutella , *or any chocolate hazelnut spread

Nutella Icing

  • 1 cup powdered sugar
  • 2/3 tbsp milk, *I use oat or almond, until desired consistency
  • 2 tbsp nutella, *or any chocolate hazelnut spread

Instructions 

Dough

  •  In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
  • Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
  • Add the rest of the sugar and stir well to dissolve the sugar crystals.
  • Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
  • Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
  • Let the dough rise for about one hour in a warm place. *** The dough should double in size.
  • Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
  • Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
  • Roll the dough on a lightly floured surface using a rolling pin. Roll into a large rectangle until the dough is a ¼ inch thick.

Filling

  • Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter). 
  • Spread the Nutella evenly on top of the dough.
  • From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough very tightly. 
  • Cut the dough into 10 even pieces using a sharp knife or use a piece of unflavored floss – gently slide it under the cylinder and pull the opposite end of the floss, SLICE!
  • Grease an 8×8 or 9×9 baking dish. 
  • Place the rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand. 
  • Cover the baking dish with plastic wrap and let it rise for 20-30 minutes. 
  • Meanwhile, preheat the oven to 350 F.
  • Remove the plastic wrap and brush the surface of the buns with melted butter.
  • Bake the rolls for 22 – 23 minutes. 

Icing

  • Whisk the nutella, powder sugar, and milk together. Drizzle/spread over the top of the rolls while they are still slightly warm!
  • Enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.