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If you're a fan of cinnamon swirls then you're going to absolutely love these gluten free Nutella rolls.
Think delicious gluten free dough, swirled with thick lashings of Nutella, baked until golden and covered with vanilla icing.
Just like my gluten free cinnamon rolls, these are delicious when still warm from the oven when the Nutella is all squidgy and melty.
It's perfect if you're a fan of Nutella or chocolate in general and they make an excellent gluten free brunch.
Plus you can make these gluten free Nutella rolls in a batch and freeze any you don't want to eat straight away.
I've even got a video below to show you exactly how to roll up the Nutella rolls - trust me, it's not as hard as you think!
There's a full recipe card below with the quantities of each ingredient, but here's a bit more information about some of the ingredients you'll need:
- Milk: I use normal semi-skimmed milk in this recipe. I haven't tried it with dairy free milk but if using it I'd recommend almond or soya milk.
- Dried Yeast: Skip to the section below for the dried yeast I use and where to find it.
- 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. I just find the bread flour works better. It's a mixture of rice, potato and tapioca flour.
- Butter: The melted butter helps to enrich the dough, so that it stays lovely and soft. It's essential for the texture and taste in these Nutella rolls.
- Xanthan Gum: Definitely do NOT skip this. Xanthan gum helps to replicate the texture of the gluten so that the dough stretches more. Without it, your dough will be a sticky mess and hard to handle.
- Nutella: Any gluten free chocolate spread will work in this recipe but Nutella is the original and best! I've used 4-5 tbsp but use as much or as little as you like!
Don't forget the full recipe card is below with the comprehensive list of ingredients and quantities.
Which yeast is gluten free?
I am based in the UK and there are several yeast products here which are gluten free and readily available.
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.
All of these yeasts are gluten free in the UK.
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.
Testing if your yeast is active
It's very important with any bread recipe that you activate the yeast before using it.
To do this, all of my gluten free bread-based recipes start by mixing the yeast with warm milk (or some of them with water) and sugar.
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.
This means your yeast is active and you're good to go!
If your yeast doesn't froth up after 10 minutes, it's likely it is dead and you'll need to discard it and start again.
Sometimes yeast can go out of date so this could be a reason for it not frothing.
You also need to make sure the water is warm - not hot.
When you pop your finger in it, it should be a warm, comfortable temperature, around the same as your skin.
My gluten free Nutella rolls recipe
Here it is, the recipe for my gluten free Nutella rolls, a delicious treat.
This recipe makes enough for 12 Nutella rolls and you can also freeze them before icing to defrost and enjoy when you like.
I don't as yet have a video showing you how to make my gluten free Nutella rolls, but you can watch my cinnamon rolls tutorial on YouTube to show you how to roll them.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 250ml milk
- 14g dried yeast
- 80g caster sugar
- 500g gluten free white bread flour
- 75g 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:
- 100g icing sugar
- ½ tsp vanilla extract
- 1 tbsp boiling water
- 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.
- These Nutella rolls are best eaten on the day of baking. You can keep them in an airtight container for a couple of days and refresh them in the microwave for 10-15 seconds before eating.
- I always use the FREEE by Doves Farm gluten free white bread flour which is a mix of rice, potato and tapioca flour.
- I usually use the Allinsons Easy Bake Yeast (in the baking aisle) or FREEE by Doves Farm yeast (in the free from aisle). Both are gluten free.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 101mgCarbohydrates: 59gFiber: 2gSugar: 28gProtein: 7g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free yeasted baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking tutorials to get you going:
- Classic gluten free hot cross buns
- Easy gluten free white loaf
- Focaccia bread (GF and vegan)
- Gluten free croissants
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Gluten Free Nutella Rolls recipe?
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