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If you’re a fan of cinnamon rolls then you’re going to absolutely love these gluten free Nutella buns. Gluten free dough is swirled with thick lashings of Nutella, baked until golden and covered with vanilla icing. Perfect for a gluten free brunch!
If you love gluten free cinnamon rolls these Nutella Buns are a great alternative. They’re perfect if you’re not a fan of cinnamon.
Plus you can make these gluten free Nutella stuffed buns in a batch and freeze any you don’t want to eat straight away.
Why not create a gluten free breakfast or brunch spread with these Nutella rolls served up with gluten free French toast, fluffy gluten free pancakes or even gluten free croissants.
Why make this recipe?
- Gluten Free: Why should being on a gluten free diet mean missing out? These squidgy and delicious sweet buns are the perfect treat and they’re completely coeliac-safe.
- Stuffed with Nutella: If you’re a fan of chocolate hazelnut spread then you will love these. They’re like cinnamon buns for chocolate-lovers.
- A Fun Bake: If you want to get stuck into a baking project these are perfect. They’re also great for making with kids!
- Freezer-Friendly: Whether you want to batch cook or you’re the only gluten free person in the house, you can easily freeze these Nutella buns for later.
Ingredients
There’s a full recipe card below with the quantities of each ingredient, but here’s what you’ll need to make these gluten free Nutella buns:
- Milk: I use normal semi-skimmed milk in this recipe. I haven’t tried it with dairy free milk but I’d recommend almond milk, gluten free oat milk or soya milk.
- Dried Yeast: I always use either the Allinson’s Easy Bake Yeast or the Dove’s Farm Quick Yeast as they are gluten free.
- Gluten Free White Bread Flour: I always use the FREEE White Bread Flour for my gluten free bread recipes but you could use plain gluten free flour as well.
- Butter: The melted butter helps to enrich the dough, keeping it soft.
- Xanthan Gum: Definitely do NOT skip this. Xanthan gum helps to replicate the texture of the gluten so that the dough stretches more.
- Nutella: Any gluten free chocolate hazelnut spread will work.
How to make gluten free Nutella buns
There’s a recipe card below with the method but here are step-by-step photos to help show you how easy these Nutella swirl buns are to make!
Making the dough:
Warm the milk in the microwave or a pan until it reaches around 40’C (skin temperature). Stir in the caster sugar then add the yeast.
Cover with a tea towel and sit in a warm place for 5-10 minutes until it forms a frothy head on top like a pint of beer.
Meanwhile mix the gluten free bread flour, xanthan gum and baking powder in a large mixing bow and stir together.
Crack the egg into a small bowl and add the vanilla extract. Beat with a fork until mixed. Melt the butter in the microwave.
When the yeast mix is ready, make a well in the middle of the flour and pour the yeast mixture in. Pour the beaten egg and melted butter in too.
Shaping the Nutella buns:
Using a wooden spoon, beat the mixture together until it forms a thick, sticky dough.
It should start to come away from the sides of the bowl but be quite stiff and sticky to mix – you’ll need some elbow grease!
Lay a large piece of clingfilm (or two pieces overlapping each other) out on the work surface and very lightly oil them. Turn the dough out into the centre of them.
Wet your hands with cold water and shape the dough into a rough, flat rectangle shape. Keep wetting your hands to stop the dough from sticking to them.
Cover the rectangle with more clingfilm and then roll out the dough into a large rectangle, around 4mm thick. You can use wet hands to bring the ends back into a neat, large rectangle shape.
Once rolled out, take off the top layer of clingfilm. Spread the Nutella evenly over the top of the dough, right out to the edges.
Using the clingfilm to help you, roll the dough from the longest edge and keep going until the dough is completely rolled up into a long cylinder shape.
Cut the dough into 12 event pieces – I do this by cutting the cylinder in half with a sharp knife, then each half in half again, then finally cut each piece into three.
Proving and baking:
Lightly oil a 24cm square tin. Lay the rolls down in the tin in three even rows of four. Cover the tin with clingfilm and then place in a warm spot and prove for 50-60 minutes. They should puff up in size and all be touching.
When the dough has proved, preheat the oven to 180’C / Gan 160’C / Gas Mark 4. Remove the clingfilm and bake the cinnamon rolls for 20-25 minutes until golden on top.
Remove from the oven and leave the rolls to cool for around 30 minutes. Make the icing by mixing the ingredients together in a bowl until smooth.
Pour evenly over the rolls and leave for 5 minutes to set before tearing the rolls apart and eating them.
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Gluten Free Nutella Buns
Equipment
Ingredients
- 250 ml milk
- 14 g dried yeast
- 80 g caster sugar
- 500 g gluten free white bread flour
- 75 g butter
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
For the filling:
- 4-5 tbsp Nutella
For the icing:
- 100 g icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp boiling water
Instructions
- Warm the milk in the microwave or a pan until it reaches around 40'C (skin temperature). Stir in the caster sugar then add the yeast. Cover with a tea towel and sit in a warm place for 5-10 minutes until it forms a frothy head on top like a pint of beer.
- Meanwhile mix the gluten free bread flour, xanthan gum and baking powder in a large mixing bow and stir together.
- Crack the egg into a small bowl and add the vanilla extract. Beat with a fork until mixed. Melt the butter in the microwave.
- When the yeast mix is ready, make a well in the middle of the flour and pour the yeast mixture in. Pour the beaten egg and melted butter in too.
- Using a wooden spoon, beat the mixture together until it forms a thick, sticky dough. It should start to come away from the sides of the bowl but be quite stiff and sticky to mix – you'll need some elbow grease!
- Lay a large piece of clingfilm (or two pieces overlapping each other) out on the work surface and very lightly oil them. Turn the dough out into the centre of them.
- Wet your hands with cold water and shape the dough into a rough, flat rectangle shape. Keep wetting your hands to stop the dough from sticking to them.
- Cover the rectangle with more clingfilm and then roll out the dough into a large rectangle, around 4mm thick. You can use wet hands to bring the ends back into a neat, large rectangle shape.
- Once rolled out, take off the top layer of clingfilm and spread the Nutella evenly over the top of the dough, right out to the edges.
- Using the clingfilm to help you, roll the dough from the longest edge and keep going until the dough is completely rolled up into a long cylinder shape.
- Cut the dough into 12 event pieces – I do this by cutting the cylinder in half with a sharp knife, then each half in half again, then finally cut each piece into three.
- Lightly oil a 24cm square tin. Lay the rolls down in the tin in three even rows of four. Cover the tin with clingfilm and then place in a warm spot and prove for 50-60 minutes. They should puff up in size and all be touching.
- When the dough has proved, preheat the oven to 180'C / Gan 160'C / Gas Mark 4. Remove the clingfilm and bake the cinnamon rolls for 20-25 minutes until golden on top.
- Remove from the oven and leave the rolls to cool for around 30 minutes. Make the icing by mixing the ingredients together in a bowl until smooth. Pour evenly over the rolls and leave for 5 minutes to set before tearing the rolls apart and eating them.
Notes
- Check out the post above for step-by-step photos and the FAQs below this recipe card for troubleshooting and information on storing and freezing these Nutella buns.
Nutrition
Frequently Asked Questions
Here are some FAQs about this easy bagel recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I always use either the Allinson’s Easy Bake Yeast or the Dove’s Farm Quick Yeast. You can also use the Allinson’s Time Saver Yeast, though be aware that you may not need to prove the dough for as long if you use this.
The Dove’s Farm one is certified gluten free and found in the free from aisle. The Allinson’s yeasts are free from gluten and can be found with the ‘regular’ baking goods.
I’d strongly recommend using a food thermometer like this one to ensure the water or milk is around 40’C – skin temperature. Too hot and it will kill the yeast, which means your bake will not rise.
When left in a warm spot for 5-10 minutes, the yeast should form a frothy top a bit like the head on beer. If it doesn’t your yeast is most likely out-of-date or has been open for too long. Discard it and start with a fresh pack.
I am trying to work through my recipes and convert them to cup measurements but when it comes to gluten free bread, it’s a precise science! I would strongly recommend buying a cheap set of kitchen scales and weighing the ingredients out for this recipe rather than converting it, as conversions may not be accurate.
Yes you can! These are best when freshly baked, but any leftovers can be kept in an airtight container for up to 3 days or frozen for up to 6 months. I recommend refreshing these Nutella buns in a warm oven or microwave before eating.
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i was diagnosed with celiac 5 years ago and i am 76 years and i have been trying so many different receipe and not having much luck in puff pastry and bread that i love
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